Beef wontons

Overview

The spicy and sour little wontons are perfect for summer!

Add light soy sauce, minced ginger, salt, and five-spice powder to the beef filling and marinate for 15 minutes. Add corn kernels and mix well.
Add shiitake mushrooms and minced green onions, add a little white pepper, white sugar, sesame oil, and oyster sauce and stir evenly.
Place filling in the middle of 1/3 of the wonton wrapper, apply water around the wonton wrapper, and fold it to 2/3.
Fold the bottom 1/3 up and pinch both sides tightly. Turn the side with two layers of skin to the back, with the side with one layer of skin facing forward, and apply water to the top two corners.
Pinch the two upper corners together and a wonton is completed. Be sure to put the side with two layers of skin at the back, otherwise the skin will break easily.
Then you can copy and paste.
First, make a wonton soup base, a spoonful of light soy sauce, two tablespoons of balsamic vinegar, a spoonful of chili pepper, a pinch of white pepper and sesame oil, and a spoonful of minced coriander.
Boil the water and cook the wontons for 7 minutes.
Put the wontons into a bowl with soup base, and add some wonton soup according to preference.