Fresh fish wontons in sour soup

Overview

Fish wontons have always been my favorite, and the kids at home love them too. The tenderness of Longli fish meat, combined with the fragrance of seasonal vegetables, are wrapped together by thin wonton wrappers, giving it a rich and yet not greasy taste.

Tags

• snacks
• home cooking
• breakfast
• wontons
• students
• celery
• cooking wine
• dragon fish
• dried fungus
• five spice powder
• garlic
• light soy sauce
• oyster sauce
• sichuan pepper powder
• teriyaki sauce
• white sesame
• carrot
• ginger
• pepper
• plain flour

Ingredients

Steps

1. 1 Add about 300ml of water to 500g of flour, knead into a smooth dough, and let it rest for more than 30 minutes

   

2. 2 Thaw Longli fish in advance. Any boneless fish fillet can be substituted

   

3. 3 Soak the dried fungus in advance. Chop ginger, garlic and all vegetables in a food processor (or cut by hand)

   

4. 4 Beat the Longli fish into puree and add

   

5. 5 Crush white sesame seeds and add

   

6. 6 Add all seasonings and appropriate amount of salt, adjust proportions to taste

   

7. 7 Bring 3 tablespoons of vegetable oil to a boil, pour into the filling, mix well and set aside (add the oil until the filling has a certain humidity after mixing well, the fish meat has low fat content, too little oil will make it hard)

   

8. 8 Divide the dough into three parts. Take one portion and roll it into a dough about 1.5mm thick

   

9. 9 Cut parallel into strips about 4cm wide

   

10. 10 Stack them up and change the knife into a trapezoid

    

11. 11 Take a wonton wrapper and add appropriate amount of filling. There are many ways to wrap wontons, this is the method I am used to

    

12. 12 Fold the narrow edge upward to cover the filling, and pinch the edge

    

13. 13 Then pinch the two lower corners together to complete

    

14. 14 Wrap all the wontons, put them in the pot with boiling water (put a little vinegar in the water to make the dough smooth), cook over medium heat until all the wontons float, and cook for another 1 to 2 minutes

    

15. 15 Take an empty bowl, add 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, 1 spoon of sesame oil, 1/2 spoon of chef or chicken powder, appropriate amount of seaweed and dried shrimps, and add a little salt according to taste

    

16. 16 Take out the wontons, pour a few ladles of wonton soup into the pot and mix well. Sprinkle with sesame seeds, coriander and chili oil and it’s done

    

17. 17 Finished product pictures