Wontons stuffed with vegetables and meat
Overview
How to cook Wontons stuffed with vegetables and meat at home
Tags
Ingredients
- Angelica dahurica Appropriate amount
- Big bones Appropriate amount
- Cao Guo Appropriate amount
- Chicken Essence Appropriate amount
- Chicken Sauce Appropriate amount
- Chinese cabbage Appropriate amount
- Cooking wine Appropriate amount
- Coriander Appropriate amount
- Hen Appropriate amount
- MSG Appropriate amount
- Meat filling Appropriate amount
- Nutmeg Appropriate amount
- Onions Appropriate amount
- Pickled mustard Appropriate amount
- Rapeseed oil Appropriate amount
- Scallops Appropriate amount
- Seaweed Appropriate amount
- Shopee Appropriate amount
- Shrimp Appropriate amount
- Sugar Appropriate amount
- Wonton wrappers Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- ginger Appropriate amount
- pepper Appropriate amount
- salt Appropriate amount
- sesame oil Appropriate amount
Steps
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Filling preparation: fresh meat filling, shrimp, scallops, cabbage.
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Preparation of blanched vegetables: pickled mustard, seaweed, coriander, dried shrimps.
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Seasoning preparation: salt, monosodium glutamate, chicken essence, sugar, pepper, cooking wine, sesame oil.
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Seasoning preparation: chicken juice, (pepper oil).
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Seasoning preparation: onion, ginger, pepper water.
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Chop the pickled mustard, pickled mustard, coriander and dried shrimps together to make pickled vegetables and set aside.
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Chop the shrimp and scallops into thicker fillings and mix them with the meat filling. Add salt, monosodium glutamate, chicken essence, pepper, a little sugar, cooking wine, onion, ginger, and pepper water. Stir thoroughly, then add a small amount of rapeseed oil and mix well.
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Chop the cabbage and filter out part of the water with gauze. Don't squeeze it too hard.
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Mix the squeezed cabbage and seasoned meat filling together to make wonton filling.
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Unwrap wonton wrappers and prepared fillings.
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Fold the large stuffing and thin skin diagonally and pinch tightly.
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Then pinch the two bottom corners together and it's done.
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Finished wontons.
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In advance, use large bones and hens, add cold ginger, angelica, nutmeg, and caoguo to make the broth, and add salt, monosodium glutamate, chicken essence, sugar, pepper, and chicken juice.
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Place the wontons, pour the chicken soup and sprinkle with the prepared pickled mustard, coriander, seaweed, dried shrimps and other pickled vegetables, and drizzle a few drops of sesame oil.
