Main Ingredients

500g of pork

50g of fresh shiitake mushrooms

Making Wonton Fillings

1

Wonton fillings can be combined according to your taste, but we'll just take the greens and shiitake mushrooms fillings as an example:

1 Wash the greens, and blanch them in boiling water for 3 minutes.

2. Blanch the baby greens and let them cool, squeeze out the excess water with your hands and chop.

3. Wash the fresh shiitake mushrooms, strain the water, and cut into cubes.

4. Put the chopped baby greens and shiitake mushrooms into the meat stuffing, beat an egg, add ginger, soy sauce, sesame oil and salt.

5. Use chopsticks or a spoon to stir the filling clockwise until strong.

END

Northern Yuanbao wonton wrapping method:

1

Take a wonton skin and place it flat in the palm of your hand, use chopsticks to pick up an appropriate amount of meat filling and put it in the center of the wonton skin, slightly underneath the position.

2

Roll one side of the wonton wrapper up to about 1/2 of the skin.

3

Roll the wonton skin inward one more time to about 3/4 of the way through the wonton skin.

4

Fold the two corners of the wonton wrappers together and pinch.

END

Sichuan copycat wrapping method:

1

Take a wonton skin and lay it flat in the palm of your hand, use chopsticks to pick up an appropriate amount of meat filling and place it in the center of the wonton skin.

2

Fold the wonton skin along the diagonal and pinch the edges together.

3

Hook your middle finger at the meat filling.

4

Fold and pinch the two corners together.

END

Hong Kong style wonton wrapping method:

1

Take a wonton skin and lay it flat on your palm, use chopsticks to pick up an appropriate amount of meat filling in the center of the wonton skin.

2

Use the chopsticks to press the filling downward.

3

Five fingers pinch the wonton skin toward the center.

4

Pinch the seal repeatedly with your tiger's mouth.

END

Wenzhou wonton white wrapping method:

1

Place a wonton skin flat in the palm of your hand, and use chopsticks to pick up an appropriate amount of the meat filling in the center of the wonton skin.

2

Roll the skin inward twice, leaving a narrow edge.

3

Pull the ends to the center and wrap.

4

Fold and pinch the skins together.

END

Jiangxi Clear Soup Bun Method:

1

Take a wonton skin and lay it flat in the palm of your hand, use chopsticks to pick up an appropriate amount of the meat filling and put it in the center of the wonton skin near the corner.

2

Fold this corner upwards to cover the meat filling and press down with your thumb.

3

Fold the three corners over in a left-right-up order.

4

Simply pinch the 3 corners together and pull out your thumb.