Shepherd's Purse, Fresh Meat and Mushroom Wontons
Overview
I actually found shepherd’s purse in a Chinese supermarket, even though it was frozen! I bought some ready-made wonton wrappers, thinking that I could make the shepherd’s purse wontons that Shanghainese love to eat, which can be eaten for all three meals. And you can also fry it in oil, dip it in some vinegar to make fried wontons; add some chili red oil to make red oil dumplings, and it will make you salivate just thinking about it! The extra can be frozen for later use~
Tags
Ingredients
Steps
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Soak the mushrooms and chop into small pieces. Soak ginger slices in hot water to get ginger water.
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Wash the shepherd's purse and put it into a pot and cook for about 3 minutes.
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Drain the cooked shepherd's purse and chop into small pieces.
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Put shepherd's purse, pork and shiitake mushrooms into a large pot, add eggs, salt, cooking wine, allspice, white pepper, and peppercorn oil and stir. Add the ginger water and stir until the meat filling is stirred vigorously and the ginger water is completely absorbed.
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Next is the wonton lasagna. Come as you please.
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It is recommended to cover the unwrapped wonton wrappers with a cloth to prevent the surface from drying out. If the wonton wrapper is dry, you can put a little water on the edge of the seal to help the wrapper stick together and prevent the filling from being exposed.
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Use a deep pot and boil enough water. Add the wrapped wontons and stir gently to prevent them from sticking to the bottom. After boiling, pour a spoonful of cold water, boil again, then turn to medium heat and simmer for 5 minutes.
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In a soup bowl, add appropriate amount of dried shrimps, seaweed, chicken essence, scallions, salt and sesame oil.
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Pour a ladle of hot water used to cook the wontons, then scoop in the cooked wontons and enjoy.
