Black fungus and carob wontons

Soak the black fungus in advance and chop it, chop the scallions and beans and set aside (the original picture was just deleted, and the system returned it and said that this picture is not good, so I had to use another picture)

Chop the lean meat with a little salt and pepper into minced meat (if you buy meat dumplings, it is recommended to add these two and chop again or add these two and stir for half a minute for three minutes), then add the scallions, stir and let it sit for three minutes

Add two spoons of soy sauce, one spoon of starch, and add bean paste and mix well

Let it sit for more than five minutes, then you can turn on the heat and cook the black fungus

Heat oil in a pan, add fungus foam and stir-fry for three minutes. Boil a spoonful of oil and a little water until the juice is reduced and add it to the mixed filling. This is my original flavor, and the oil consumption is simply the soul of this stuffing.

In the same direction, stir the filling quickly for three minutes until evenly mixed

Gently pinch until it tightens, no need to touch the mouth with water, just put it down and it will not fall apart

After boiling the water, add your favorite seasonings and a little oil. I was lazy and added a little thirteen incense. Use a spatula to hold the wontons when putting them into the pot to prevent them from sticking to the bottom and cracking when you put them in the pot. Cook over medium heat for three minutes, then add a bowl of cold water and cook until it boils. At this time, the bottom is completely shriveled and the edges are slightly spread out.

Dish out, add a little chopped green onion and serve. Wonton dumplings are salty and fresh. You don’t need to add too many seasonings when steaming or souping them. Of course, you can pair them with soy sauce and vinegar for a unique flavor.

Finally, a close-up

Black fungus and carob wontons

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