Wontons mixed with scallion oil
Overview
In this hot summer, we can also enjoy delicious vegetable and meat wontons, steamed instead of boiled. Steamed wontons are crystal clear, not easy to break, and have a stronger texture.
Tags
Ingredients
Steps
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Mix the meat filling. Add an appropriate amount of salt, an appropriate amount of rice wine, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, and an appropriate amount of ginger powder and stir evenly. Add water in batches and stir in the same direction. Each time the water is completely absorbed, add the next one and beat vigorously until it becomes gluey. Add 2 tablespoons of cooked salad oil and an appropriate amount of chopped green onion and stir evenly.
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Wash the green vegetables and drain them.
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Boil the water in the pot, add the vegetables and blanch them. Blanch the vegetables until they become wilted.
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Drain into cold water and squeeze out the water.
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Chop the green vegetables and fold into the pork filling, stir evenly to form wonton filling.
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Prepare wonton wrappers and water.
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Take a wonton wrapper, wipe water around it, and put the filling in the middle.
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Fold the wonton wrapper in half into a rectangular shape and pinch the three sides tightly.
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Fold in half again.
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Apply water to the inner corners and pinch tightly to form a wonton embryo.
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Do it all.
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Boil the water in the pot, put in the steaming rack, and place the wonton embryos on the steaming rack with some distance between them. Boil water and steam over medium heat for 5 minutes.
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Put an appropriate amount of chopped green onion into a bowl, heat the salad oil until it is 60% hot and pour it in to make green onion oil.
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Mix 1 tablespoon of light soy sauce, an appropriate amount of chili oil, a few drops of sesame oil, 1 tablespoon of vinegar, and an appropriate amount of sugar to make a sauce.
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Place the steamed wontons on a plate and let cool slightly. Add the sauce and scallion oil and mix well.
