Yuanbao Wonton

Overview

A person's attitude towards loving life has a lot to do with his family. Gardening flowers, raising fish, liking music, painting and calligraphy, cooking delicious food... These are all concentrated shadows of ancestors and fathers, and they are subtle things. When you miss home, it’s often a familiar lifestyle, a dialect, and a familiar taste that suddenly make you feel, oh, it tastes right... Today’s wontons gave me that feeling! I made two kinds of fillings: mushroom meat and leek and shrimp meat. There are quite a few steps. Please be patient and read on. ^_^

Tags

• staple food
• home cooking
• pregnant women
• wontons
• fast food
• lunch
• chicken essence
• chicken soup
• chives
• coriander
• dried fungus
• dried shiitake mushrooms
• egg
• fresh shrimp
• light soy sauce
• peanut oil
• pepper noodles
• pork stuffing
• shopee
• wonton wrappers
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Feed the meat: Stir the two kilograms of purchased pork front leg meat (which is said to be relatively tender) into the stuffing with minced ginger, Sichuan peppercorns, light soy sauce, and two egg whites (put in the chicken selection) in the same direction, and stir evenly in the same direction to allow the meat to blend in and taste for more than a quarter of an hour;

   

2. 2 During this period, soak the mushrooms and fungus in cold water, wash the leeks and control the water

   

3. 3 Peel the fresh shrimps completely, remove the back shrimp intestines and abdominal shrimp lines, cut them into thumb-sized pieces, add a little salt, cooking wine, white pepper, and egg white to marinate to remove the fishy smell;

   

4. 4 Soak the fungus and shiitake mushrooms and chop them into cubes, as well as the leeks (as shown in the picture). Add the chopped fungus to the minced meat.

   

5. 5 The first type: mushroom meat. Take an appropriate amount of meat filling and mix it with shiitake mushrooms, add peanut oil, sesame oil, and salt in the same direction and stir evenly, set aside;

   

6. 6 The second type: leek and shrimp meat. Add chopped leeks, peanut oil, sesame oil, and salt to the remaining meat filling, stir evenly in the same direction, and set aside;

   

7. 7 The preparations were completed and I started wrapping. I was lazy and bought 6 yuan of finished wonton wrappers haha. The disadvantage is that they are not very sticky, so you have to prepare a small bowl of water and a small brush to apply the wrappers except the filling;

   

8. 8 Place the filling in the middle of the wonton wrapper, bury two shrimps, and brush water on all the wonton wrappers except the filling

   

9. 9 Roll the edge toward your chest, pinch both sides firmly, and roll it again to wrap the filling

   

10. 10 Pay attention to pinch the corners tightly, apply water on the left and right corners and put them together before pinching them tightly

    

11. 11 Wrap and freeze them in batches in a refrigerator drawer sprinkled with dry noodles. Once frozen, put them in food bags. You can eat them as you go, once and for all, haha! I packed 117 of them.

    

12. 12 When making the filling, don’t waste the remaining egg yolk from the egg white. If it feels too thick, you can add another egg to dilute it, fry it into several thin egg pancakes, shred it and set aside;

    

13. 13 Adjust the soup: Pour chicken soup into the pot as needed. If not, you can also use water. Rinse an appropriate amount of seaweed with water and put it into the pot. Add a handful of shrimp skin, bring to a boil and put it into a bowl. Add shredded eggs, a little light soy sauce, salt, chicken essence (if there is no chicken stock), sesame oil, and coriander to taste.

    

14. 14 Pour in the cooked wontons and the deliciousness is complete.