Seaweed, shrimp skin and fresh meat wontons

Seaweed, shrimp skin and fresh meat wontons

Overview

My family likes to eat Chinese noodles, especially those with fillings, and my son and husband never tire of eating them! Suddenly I remembered that I haven’t made wontons at home for a long time, so I hurriedly made the noodles at night and moved the meat filling freezer to the refrigerator to prepare for the next day’s breakfast. Unexpectedly, wontons, which I haven’t eaten for a long time, were very popular with my son. Five-year-old Xiaobao ate more than a dozen wontons and a poached egg. While eating, he yelled that he would eat more tomorrow morning, but he didn’t eat enough... Well, my love for food is what motivates me to cook!

Tags

Ingredients

Steps

  1. Put the flour into the inner barrel of the pastry machine, add a little salt, and mix it with chopsticks while adding water until it becomes flocculent. Cover the lid and start the kneading function. After one program (15 minutes), the dough will be smooth and delicate. (The dough is slightly softer than dumpling noodles), let it rest for half an hour (my dough was mixed the night before and stored in the refrigerator)

    Seaweed, shrimp skin and fresh meat wontons step 1

  2. Stir a little water into the pork stuffing clockwise so that the stuffing is not dry

    Seaweed, shrimp skin and fresh meat wontons step 2

  3. Add minced onion and ginger, salt, thirteen spices, cooking wine, soy sauce, and a little vegetable oil. Don’t add too much oil as it will be greasy

    Seaweed, shrimp skin and fresh meat wontons step 3

  4. Stir the meat filling clockwise, no need to stir vigorously

    Seaweed, shrimp skin and fresh meat wontons step 4

  5. Take out the dough, sprinkle dry flour on the dough, roll it into a rectangular thin sheet, and cut it into long strips of equal width with a knife

    Seaweed, shrimp skin and fresh meat wontons step 5

  6. Sprinkle dry flour again, stack the long dough sheets together, and cut them into equal-sized diamond shapes. The wonton wrappers are ready

    Seaweed, shrimp skin and fresh meat wontons step 6

  7. Take one side of dough, put the stuffing on it, open and close the sharp corners, press the dough with two thumbs, and pinch the corners on both sides from the bottom (as shown in the picture)

    Seaweed, shrimp skin and fresh meat wontons step 7

  8. Wrap all the wontons in sequence

    Seaweed, shrimp skin and fresh meat wontons step 8

  9. When preparing to make the wontons, the water in the pot has already boiled. Turn on low heat, crack in the eggs, cover the pot immediately after it boils for a while, and then change to the lowest heat to simmer the eggs. You will see that the eggs turn white in color and have taken shape in about 10 minutes. Add the washed shrimp skin, turn on medium heat and wait until the egg yolks harden, then take them out. The poached eggs are ready

    Seaweed, shrimp skin and fresh meat wontons step 9

  10. When the water in the pot boils, add the wontons

    Seaweed, shrimp skin and fresh meat wontons step 10

  11. When it's almost cooked, add the seaweed and turn off the heat when the wontons are cooked! When eating, add 2 teaspoons of light soy sauce, half a teaspoon of rice vinegar, and a few drops of sesame oil into the bowl, then add wontons, poached eggs and soup, and eat! (You can also adjust the flavor in the pot before filling the bowl)

    Seaweed, shrimp skin and fresh meat wontons step 11

  12. Finished product picture!

    Seaweed, shrimp skin and fresh meat wontons step 12

  13. Finished product picture!

    Seaweed, shrimp skin and fresh meat wontons step 13

  14. Finished product picture!

    Seaweed, shrimp skin and fresh meat wontons step 14