Shrimp wontons

Prepare fresh shrimps and clean them.

Peel off the shrimp shells, clean them, and cut them into small pieces of about 1.5 cm.

Put it into a large bowl, add cooking wine, light soy sauce, pepper, and salt to taste.

Marinate for 5 minutes.

Chop the pork belly into minced meat.

Peel the water chestnuts and cut into small pieces.

Cut carrots into small pieces.

Pour minced pork belly, diced water chestnuts, and diced carrots into a large bowl. Add salt, light soy sauce, oyster sauce, and pepper to taste.

Mix well.

Grasp and mix a few times, beat a few times, and stick into a ball.

Take a piece of wonton wrapper, use a small spoon to put some meat filling and a piece of fresh shrimp (each one should have a piece of fresh shrimp).

Fold the wonton wrappers diagonally and press on both sides.

Then draw it inward from both sides and pinch in the middle.

A plump and stuffed wonton is ready.

If you make more, if you can't finish it, put it in the refrigerator until hard, then seal it in a bag for storage.

Boil water, add a little salt and cooking oil after the water boils.

After the water boils, add wontons. I ordered about 15 wontons (for one person) and a few cabbage sums.

In about 3 minutes, the wontons will float (it means they are cooked when they float). Because the skin is thin and the fillings are large, cooking them for 3 minutes is enough.

Put it into a large noodle bowl and sprinkle a little pepper to make the soup more delicious

Delicious shrimp wontons, perfect for breakfast or late night snack.

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