"Long Chao Shou" - Sichuan flavor
Overview
In Sichuan we call it Long Chao Shou, Chao Shou, in the north it is mostly called wonton, and in Guangdong it is called wonton. Long Chao Shou is a famous Sichuan snack. The skin is thin and smooth, the filling is tender and fragrant, and even the soup is extremely delicious. Why not try your hand at such a delicious delicacy? Not only can you eat the fruits of your own labor, but it is also a small challenge for yourself!
Tags
Ingredients
Steps
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Prepare ingredients.
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Chop the oyster mushrooms, green onions, ginger, and cabbage leaves very finely. Authentic Sichuan cuisine does not contain cabbage or mushrooms. Nowadays, it is recommended to eat more vegetables.
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First put ginger in the meat filling and stir it with the meat. Add soy sauce, green onion, pepper noodles and MSG. Stir together. Take a bowl and put some water in it and slowly add it to the meat filling.
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Add the oyster mushrooms and cabbage, pull out the water, and put them into the meat filling.
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Add an egg and stir in the meat filling, and finally add a little sesame oil.
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Add an egg and water to the flour and knead until smooth, let it rest for half an hour, then knead again.
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Take a kiko and roll it into thin slices, which should be thinner than ordinary dumpling slices.
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Roll out the dough into thin slices and grow into small squares.
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Just like making dumplings, place the filling in the middle of the dough.
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Fold the fork triangle in half and press tightly.
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Press the two corners together.
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Wrap and place on a plate.
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Put half a pot of water in the pot and bring to a boil, then you can cook the hand. Use a bowl to add salt, pepper, and MSG respectively, then scoop in the cooked noodles and serve. {Better with stock}. If you like spicy food, you can use a small bowl to make a separate sauce.
