Vegetable and meat wontons
Overview
Northerners like to eat dumplings. In Shanghai, almost every household will make such large wontons for breakfast, lunch, and dinner. One bowl contains vegetables, soup, and meat, which is very good. But if you go to buy wonton wrappers, be sure to make it clear that small wonton wrappers are very thin and can be easily pinched with just a little bit of meat inside. People usually choose large wonton wrappers for this type of vegetable and meat wontons, but I think they are too thick, so I usually use medium wonton wrappers. Don’t fill them too full and they taste moderately soft and hard.
Tags
Ingredients
Steps
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Add salt, chicken essence, light soy sauce, oyster sauce, cooking wine, and eggs to the minced meat and mix thoroughly.
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Stir in a clockwise direction.
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Wash the vegetables, blanch them in a pot, drain and set aside.
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Wash and blanch the shepherd's purse, drain and set aside.
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Squeeze out excess water from the vegetables and chop into small pieces.
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Squeeze out the water again.
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Place in a large container, add salt, light soy sauce, chicken essence, and oyster sauce and mix well.
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Add minced meat and mix well.
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Prepare a small half bowl of water, take a medium wonton wrapper, add an appropriate amount of filling, and apply a little water on one end of the wonton wrapper.
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Fold the wonton wrappers in half and secure.
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Pinch the corners on both sides with your thumbs and index fingers, bend them towards the middle, and hold the two ends of the stuffing in the middle with your middle fingers.
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Apply a little water on one corner, and then pinch the two corners together (leave a little water on your fingers for the first time, just apply it when crossing, so that you only need to dip your fingers in water once to wrap a wonton).
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Boil the pot under boiling water for about 8 minutes, then add sesame oil and chopped green onion. If you can't finish cooking, put it in the refrigerator for quick freezing and eat it as you go.
