Fresh meat wontons---a good choice for breakfast
Overview
A simple and delicious traditional snack - fresh meat wontons. The difference from large wontons is that they are small, thin-skinned, tender and easy to make. They are perfect for breakfast, nutritious and delicious.
Tags
Ingredients
Steps
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Prepare materials.
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Add to the pork filling: appropriate amount of rice wine, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of ginger powder and stir evenly. Add cold boiled water in batches and stir with chopsticks in circles in the same direction until the water is completely absorbed before adding the next batch. The meat filling will absorb enough water and will expand in volume and become sticky. Add appropriate amount of salad oil and chopped green onion and stir evenly.
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Take a piece of wonton wrapper, with the sharp corners facing each other, and place an appropriate amount of meat filling in the middle of the wrapper.
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Fold one sharp edge inward to wrap the meat filling.
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Fold the left and right corners toward the middle.
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Fold the remaining sharp corners upward and hold lightly with your hands.
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Make wontons for two.
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Make a large three-sized egg, add appropriate amount of salt to taste, and rice wine to remove the fishy smell. Cut two sheets of seaweed into ribbons. Chop the scallions and sauté them in scallion oil.
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Fry the egg liquid into egg skin and cut into shreds.
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Bring the water to a boil in the wok and add the wontons. After the water boils, add a little cold water. Bring the water to a boil again and cook briefly until the wontons float and they are done.
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While the wontons are cooking, put the light soy sauce, salt, sesame oil, and white pepper in a soup bowl and set aside.
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Pick up the wontons with water and put them in a bowl, add shredded egg skin, shredded seaweed, and appropriate amount of scallion oil.
