Pork stuffing, add appropriate amount of soy sauce, cooking wine, oil and salt, add appropriate amount of minced onion and ginger, pepper, pepper powder, etc. , and stir until ready for use.

2

Wash spinach, carrots and purple cabbage, blanch spinach, juice separately, add a little salt and melt for later use.

three

125g flour, put it in a bowl, slowly add water, stir it into snowflake shape, and make a slightly hard dough.

four

Mix yellow dough, purple dough and green dough in turn.

five

Flatten the white dough, press it several times with the 0 (thickest) dough press, and fold it once at a time until the dough is smooth.

six

Press the other dough until smooth in turn.

seven

Fold the dough pieces together (you can put some water in the middle) and cut off the irregular corners.

eight

Cut into two pieces in the middle, fold in half again, and refrigerate for 30 minutes.

nine

Take out the dough sheet and cut it into three pieces about half a centimeter thick with a knife.

10

Rub some water on the seams of the patch and press the patch by hand.

1 1

Put into a dough mixer, flattening, shifting gears, thinning, and cutting into rectangles or trapezoid.

12

Wrap it into wonton and cook it in a pot.

skill

1, cut corners to make monochrome wonton.

You can thin the skin according to your own preference. This one I made is a little thick.

3. Basically 125 grams of noodles use 50 grams of water. When adding water, add it bit by bit. Noodles are hard, because the noodle machine used is soft and easy to stick.

Kitchen utensils used: cooking pot