Three Color Wontons
Overview
It has been several months since I bought the dough press, and I have made a lot of noodles. Today is the first time I made wontons. The dough pressed out by the sixth gear of the dough press is too thin, almost close to the thickness of paper. To be on the safe side, I chose the slightly thicker fifth gear to prevent the dough from breaking. After pressing out the dough, stretch it with your hands until it reaches your ideal thickness. With a little extra thought when kneading the noodles, the light color will really whet your appetite, and the kids at home will love it. The little guy doesn't like onions, and he doesn't even know there are a few in the stuffing.
Tags
Ingredients
Steps
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Add a little water to the green vegetables and carrots to make juice and then filter.
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Add vegetable juice to flour.
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Use chopsticks to stir into a fluffy consistency.
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Knead the dough with your hands.
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Use the dough press at speed 1 to press into dough.
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Stack the three colored dough sheets together and remove the corners. Cut them in the middle and stack them together. (Brush a little water between the dough sheets to make the dough stick more firmly.)
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Cut in half again and stack them on top of each other. Finally cut into thick slices of about 1 cm.
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From gear 1 to gear 5, go through the dough press once. Flatten into a long dough sheet.
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Sprinkle both sides of the long dough sheet with cornstarch, place all the dough sheets on top of each other, and cut into trapezoid shapes with a sharp knife.
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Cut wonton wrappers.
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Chop pork, ginger and scallions into minced meat. Chop onions and carrots into fine pieces.
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Add light soy sauce and remaining carrot juice to the pork, stir well.
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Add minced carrots and onions.
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Add vegetable oil, salt, and oyster sauce and stir evenly in one direction.
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Make wontons.
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Boil water in a pot and add wontons.
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After the wontons float, add seaweed and shrimp skin, add a little salt and sesame oil, and serve.
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Plate.
