Leek Seafood Wontons

grams of flour can make about three people, and any leftover dough can be frozen. Add 2 grams of salt and 255 grams of water to form a dough, cover it with a food bag, and rest it until it is ready.

Chop pork,

Put it into a container, add half of it with salad oil, salt, seasoning powder, and about 60-80 grams of minced ginger water. Stir evenly with chopsticks in one direction.

Cut the squid into cubes and place other seafood, shrimps, etc. away from you. Finely chop the leeks.

Add salad oil, salt, MSG and oyster sauce and mix well.

Start wrapping, roll out the dough into a dumpling-like shape, pinch it in half, turn it inward, and pinch it close.

This wrapping method is something I have explored myself in practice, and it can avoid eating the big dough.

It’s wrapped

When the water is boiling, add the wontons. After the pot is on high heat for about 4-5 minutes, the wontons will puff up. At the same time, add salt, sesame oil, light soy sauce, and seasoning. If you like old vinegar, you can put it directly into the bowl. Put the dried shrimps into the bowls separately. Xiangcai chopped green onion according to your own taste

Fry the eggs into thin ice, cut into shreds, and put into a bowl.

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