Dad’s taste, mushroom and fungus wontons

Overview

How to cook Dad’s taste, mushroom and fungus wontons at home

Soak fungus and shiitake mushrooms for later use
Peel the purchased front leg meat and cut into large pieces, wash and drain, and chop into puree.
Add soy sauce, salt, sugar, sesame oil, cooking wine and other seasonings to the minced meat. Beat in two eggs and stir clockwise with chopsticks. It will feel a bit mushy at first. As you continue to stir, it will become very firm. Add eggs just to make the texture a little chewy. Chop the soaked fungus, shiitake mushrooms and mustard shreds into fine pieces, add them to the meat filling and stir evenly to make wonton filling.
Once the meat filling is ready, you can start to wrap the wontons. The size can be determined according to personal preference. If you have a lot of wrapped wontons, you can freeze them quickly and put them in a plastic bag. You can take them out and cook them anytime you want to eat them, which is convenient and quick.
Spend twenty minutes getting up in the morning and prepare a nutritious, clean and safe handmade wonton breakfast for your family, which will give your family a good start to the day. When cooking, put some salt in the water. When the water boils, put the frozen wontons in, flip it, cover it, and stir it again when the water is almost boiling to prevent it from sticking to the pot. Frozen wontons need to be cooked for a while longer. After the water boils, reduce the heat to low and simmer for about ten minutes.