Shrimp wontons

Overview

Wonton, also called wonton, originates from the north and is a traditional pasta. Shrimp is very popular because it is light and refreshing, easy to digest, and suitable for all ages. Especially mothers with children love to make various shrimp dishes. But to do it well, you need to pay attention to: first, choosing shrimps that are fresh, non-toxic, non-polluted, non-rotten, and free of impurities; second, sizing protection, which is an effective way to tenderize shrimps and can maximize the moisture of the shrimps, making the shrimps plump and tender after cooking; third, control the oil temperature. It is advisable to cook shrimps with 30% to 40% hot oil temperature (about 100°C); fourth, pay attention to cooking shrimp dishes, and the input of condiments should be less but not too much. Too many condiments will highlight the taste of the condiments and suppress the original flavor of the shrimps, causing the shrimps to lose their light, refreshing and tender characteristics. But this shrimp wonton recipe saves you the above trouble and uses stock to cook it until cooked without losing nutrition.

Tags

• staple food
• home cooking
• cooking wine
• light soy sauce
• nepeta
• no ears
• pork
• shopee
• shrimp
• wonton wrappers
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 One chicken rack

   

2. 2 Bring water to a boil over high heat, remove the foam, add onion and ginger wine, and then reduce the heat to low

   

3. 3 Keep the soup noodles slightly open and stir in the small blisters

   

4. 4 The broth after hanging is light yellow

   

5. 5 Chop the pork into stuffing and add minced ginger

   

6. 6 Pour in a small amount of water and stir in one direction

   

7. 7 Remove the sand lines from the shrimps

   

8. 8 Shape into small granules, add salt, pepper and cooking wine to marinate

   

9. 9 Mix well with meat filling

   

10. 10 Soak the fungus in water

    

11. 11 Prepare wonton wrappers

    

12. 12 Take a piece of wonton wrapper and place it in your left hand. Use a chopstick to pick up an appropriate amount of filling and place it on one corner of the wonton wrapper.

    

13. 13 Use your left thumb to roll down one corner of the skin to cover the filling, about 2 cm from the diagonal corner

    

14. 14 Pull out the chopsticks

    

15. 15 Wrap them up in order

    

16. 16 Add appropriate amount of water to the stock, add fungus and shrimp skin and bring to a boil

    

17. 17 After the pot boils, add the wrapped wontons

    

18. 18 Add a little salt and pepper to taste, wait until the wonton skin is translucent, then add the Nepeta

    

19. 19 Drizzle a little sesame oil before serving