Ingredients: flour 150g, water 75g, appropriate amount of fresh shrimp, a handful of shallots, appropriate amount of salt, a little white pepper and a tablespoon of vegetable oil.

Steps:

1, make wonton skin first. Our little wonton has always been made by hand, and the finished product is particularly delicious without the help of machines. Add a little salt to the flour to increase gluten, and add water.

2. Stir the flour and water in the same direction by hand, and first mix them into a flocculent shape. Different brands of flour have different water absorption, and water quantity is a general reference. Make the dough as hard as possible.

3, then knead the dough into smooth dough by hand, which is not easy to knead in a basin. You can take out the dough and knead it on a hard table, so it is easy to knead the dough smoothly, wrap it in plastic wrap and let it stand for 30 minutes. The harder and smoother the dough is kneaded, the smoother the wonton skin will be, so the marble countertop in our kitchen is especially suitable for kneading dough. Just pay attention to cleaning the countertop in advance.

4. Next, prepare wonton stuffing, which is thinner than dumpling stuffing. Shelling fresh shrimps, removing shrimp lines, washing, and chopping the obtained shrimps into paste. Don't stir with a meat grinder. Chopped shrimp stuffing is more delicious, and shrimp can be easily chopped into paste.

5. Put the shrimp paste into a large bowl and add chopped green onion, salt, white pepper and a tablespoon of vegetable oil.

6. Stir with chopsticks in the same direction, and stir the shrimp paste vigorously, and the wonton stuffing will be ready. If you don't use it at that time, remember to cover the shrimp sauce with plastic wrap to prevent the surface from drying out.

7. Take out the static dough, sprinkle a layer of dry flour on the chopping block in advance to prevent adhesion, and then knead the dough smooth and delicate.

8. Knead the dough into a long strip, knead it slightly, about one centimeter in diameter, and then cut the noodles into small doses.

9. Sprinkle a layer of dry flour on the dough surface and flatten each dough with your palm.

10 Roll the dough into thin slices with a rolling pin, which is thinner than the dumpling skin and even around. Today, it's more convenient to wrap the wonton in Yuanbao.

1 1, wrap a little shrimp stuffing, just pinch it around, then stick the two ends together, remember to pinch the edges flat and thin, and finally the cooked edges are smooth and crisp.

12. Boil the water in the pot, put it into the small wonton after boiling, and gently push it with a spatula to prevent it from sticking to the pot. Our wonton skin and stuffing are all made by ourselves, and the shrimp stuffing is also cooked by ourselves. Just wait until the wonton floats.

13, prepare a bowl, add salt and your favorite seasoning, soy sauce, sesame oil and so on, add a spoonful of wonton soup, and then take out the cooked wonton.

Tips:

Try to use cold water when mixing noodles, and the wonton skin made from cold water and noodles will be more gluten-free;

Make onions with shallots. Onions are not pungent and will not take away the delicate flavor of shrimp.