Meat and vegetable wontons
Ingredients: 1/2 package of Shaoxing prunes, 225 grams of pork filling, 300 grams of thin large wonton skin, 1 coriander, 1 green onion Root
Accessories:
(1) 1/2 tablespoon of wine, 1/2 teaspoon of salt, a little pepper, 1 tablespoon of sesame oil
(2 ) 1 bowl of stock, a little salt
Method:
1 Soak the prunes in water until softened, take them out, wash them with water, drain them, chop them into pieces and set aside.
2 Chop the pork filling finely, mix in the seasoning (1) and chopped prunes, and mix together to make the filling.
3 Wrap a little filling into each wonton wrapper, pinch it into an official hat style wonton, then put it in boiling water and cook until it floats.
4 Mix the seasoning (2) thoroughly and put it in a bowl, then add the cooked wontons, and finally sprinkle in the washed and chopped coriander and green onion and serve.
Scallops and fresh meat wontons
Ingredients: 2 scallops, 150 grams of pork filling, 150 grams of thin large wonton skin, 10 bean sprouts
Accessories:
(1) 1/2 tablespoon of wine, 1/2 teaspoon of salt, a little pepper
(2) 1 bowl of stock, a little salt
Method:
1 Wash the scallops, cover with water and steam them first, then tear them into shreds, cut into fine pieces and set aside.
2 Chop the pork filling finely, stir in the seasoning (1) and dry beets and mix thoroughly to form the filling.
3 Wrap a little filling into each wonton skin, pinch it into official hat-style wontons, then put it in boiling water and cook until it floats.
4 Put the bean sprouts into the soup stock and bring to a boil, add salt to taste and put it into a bowl, then add the cooked wontons and serve.
Three fresh wontons
Ingredients: 80g fish, 80g shrimp, 80g pork filling, 240g thin large wonton skin, 1 coriander, 1 green onion
Accessories:
(1) 1 teaspoon of wine, a little pepper, 1/2 teaspoon of sesame oil, 1/2 egg white, 1/2 teaspoon of starch
(2) 1 bowl of soup stock, a little salt
Method:
1 Chop the fish into small pieces; remove the mud intestines from the shrimps, chop finely and set aside.
2 Chop the minced fish, shrimp paste and pork filling into fine pieces, then add seasoning (1) to make the filling.
3 Wrap a little filling into each wonton skin, pinch it into an official hat style wonton, then put it in boiling water and cook until it floats.
4 Mix the seasoning (2) thoroughly and put it in a bowl, then add the cooked wontons, and finally sprinkle in the washed and chopped coriander and green onion and serve.
Chicken fillet and mushroom wontons
Ingredients: 4 chicken fillets, 150 grams of mushrooms, 150 grams of thin large wonton skin, 2 rapeseeds, 1 coriander
Accessories:
(1) 1/2 egg white, 1 teaspoon salt, a little pepper, 1/2 teaspoon sesame oil
(2) 1 bowl of stock, a little salt
Method:
1 Chop the chicken tenders finely with a knife, add seasoning (1) and mix well; blanch the mushrooms in salt water, remove them, rinse with water, and chop them into small pieces. Add to the minced chicken and mix thoroughly.
2 Wrap a little filling into each wonton wrapper, pinch it into an official hat style wonton, put it in boiling water and cook until it floats.
3 Cut the rapeseed into pieces, blanch them, cool them, add seasonings (2) and bring to a boil. Put it into a bowl, then add the cooked wontons and sprinkle with washed and chopped coriander. Serve.
Cabbage and fresh meat wontons
Ingredients: 3 slices of Chinese cabbage, 150 grams of pork filling, 150 grams of thick wonton skin, 1 coriander, 1 green onion
Accessories:
(1) 1/2 teaspoon of salt, 1/2 tablespoon of sesame oil, 1/2 teaspoon of starch
(2) 1 bowl of stock, a little salt , a little sesame oil
Method:
1 Wash the Chinese cabbage, blanch it first, then wash it, chop it into small pieces, and then squeeze out the water.
2 Chop the pork filling finely, add the seasoning (1) to the chopped Chinese cabbage and mix thoroughly to form a filling.
3 Wrap a little filling into each wonton wrapper, shape into long pillow-shaped wontons, and cook in boiling water until they float.
4 Put the seasoning (2) in a bowl, add the cooked wontons, then sprinkle in the washed and chopped coriander and chopped green onion and serve.
Mandarin fish wontons
Ingredients: 1 slice of mandarin fish meat (about 400 grams), 1 stalk of celery, 1 green onion, 150 grams of thick wonton skin
Accessories:
(1) 1 tablespoon of wine, 1/2 egg white, 1 teaspoon of salt, a little pepper, 1/2 teaspoon of starch
(2) Stock 1 bowl, a little salt, a little pepper
Method
1 Wash the mandarin fish meat, remove the skin and remove the bones, take out the fish meat and chop it into pieces, then add the seasoning (1) and mix well. Fillings.
2 Wrap a little filling into each wonton wrapper, fold into rectangular pillow-shaped wontons, put in boiling water and cook until they float.
3 Mix the seasoning (2) thoroughly and put it in a bowl, then add the cooked wontons, then add the washed and chopped celery and green onion and serve.
Fresh meat and egg yolk wontons
Ingredients: 240 grams of pork filling, 3 salted eggs, 150 grams of thick wonton skin, 1 coriander
Ingredients:
(1) 1/2 tablespoon of wine, 1/2 teaspoon of salt, 1 tablespoon of green onion and ginger water
(2) 1 bowl of stock, a little salt, and pepper A little
Method:
1 Chop the pork filling finely, add the seasoning (1) and mix well to form a filling; remove the egg white from the salted egg, dice the egg yolk and mix it into the filling In the material.
2 Wrap a little filling into each wonton wrapper, fold into pillow-style wontons, put in boiling water and cook until they float.
3 Put the seasoning (2) in a bowl, add the cooked wontons, then add the washed and chopped coriander and serve.