How to make big elastic wontons with thin skin and fresh fillings - cook a pot of delicious wontons rich in natural antibiotics

Overview

As the saying goes, large wontons are heavy on the filling, while small wontons are heavy on the skin. But I am greedy. I always like to have my cake and eat it too, and I like to eat big wontons with thin skin and fresh fillings. The wonton wrappers must have bones, and they must be chewy when eaten. They must not be soft and fluffy. The stuffing needs to be acid-base balanced, with reasonable nutrition, fresh and chewy. In spring, dandelions are just showing their green buds and leaves, which is a good season for eating. Dandelions are rich in natural antibiotics and can be eaten raw. Wash the young leaves and dip them in vinegar and soy sauce. Although they are slightly bitter when chewed, they have a unique flavor. I mixed the stuffing with fresh dandelions, pressed transparent wonton wrappers, wrapped a lot of large wontons with thin skins and fresh fillings, and cooked a big pot full of them. The fresh smell of dandelion is wrapped in heat, entangled in the tip of the nose, teasing the taste buds, making people want to stop.

Tags

• staple food
• home cooking
• pregnant women
• wontons
• fast food
• lunch
• chives
• dandelion
• egg
• oyster sauce
• shrimp
• salt
• sesame oil
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Fry a piece of slightly harder cold water dough for 30 minutes. Divide the dough into three equal parts and roll it out with a rolling pin. Press the dough press from level 1 to level 6. Press the dough until it is as thin as paper and then cut it into triangular or trapezoidal shapes. (Ingredients for wonton wrappers: 150 grams of flour, 60 grams of water, appropriate amount of starch, 3 grams of salt)

   

2. 2 Beat the eggs and fry them into egg cakes, then cut them into small dices and let them cool.

   

3. 3 Wash and blanch the dandelions, remove them from cold water and set aside.

   

4. 4 Chop the drained dandelions and add diced eggs, add oil and mix well.

   

5. 5 Pour in oyster sauce and soy sauce.

   

6. 6 Add the dried shrimps and salt soaked in advance.

   

7. 7 Add the chopped leeks, pour in the sesame oil and mix well.

   

8. 8 Take a wonton wrapper and wrap it with an appropriate amount of filling, and roll up one end to wrap the filling.

   

9. 9 Pinch the two left and right corners and press them tightly, then cook in boiling water. (Or add eggs and seaweed to the soup, or drizzle with red oil)