Before making wonton, you should start making wonton skin. It would be better if we had a flour mixer at home. If not, you can only use a rolling pin. First, prepare a washbasin, add proper amount of flour, and then start adding cold water. While adding water, stir the flour by hand. Seeing that the flour has become flocculent, I stopped adding water and began to knead the flour by hand. Remember not to be too wet, otherwise you can only make noodle soup. If there is a slight sticky hand in the process of dough mixing, you can add some starch to prevent it from sticking together. The dough after molding is hard. At this time, if the palm doesn't need strength, it can be pressed with a fist. I feel that after the dough is formed, I start to cut it into several pieces and press it back and forth with a dough press. If not, I will use a rolling pin to roll it into noodles, which will be time-consuming and laborious.
Sprinkle corn starch on the rolled dough (it must be very thin), then start to fold the dough in half and cut it into pieces the size of wonton skin. Don't be stingy with your corn starch at this time, sprinkle more on the dough, otherwise it will be difficult to clean it together. Then start making leek stuffing, clean the leek, cut it into pieces of about 3 mm and put it in a basin for later use, then burn oil in the pot, beat in three eggs and fry until it is very broken, otherwise it won't fit in.
Scrambled eggs and leeks are put together and added in turn: one spoonful of soy sauce, two spoonfuls of soy sauce, the right amount of monosodium glutamate and the right amount of salt. If you have shrimp at home, you can put a handful of shrimp. Stir well and you can wrap wonton. Take a piece of dough just made, then fold the stuffing in the dough into a shape, press the top skin in the middle, squeeze the wonton skin tightly with your hands, and then pinch the extra parts on both sides together. Next, put the wonton in boiling water and you can eat it in about two minutes.