Materials: 200g of tenderloin, 1 egg white, wonton skins, 1 tsp of salt, water

Steps:

1, tenderloin washed into the cooking machine, add the right amount of water and beat the meat into a fine puree to serve, and then add an egg white clockwise stirring until fully integrated, chopsticks are not easy to pick up the state of the fall; You can add the right amount of salt;

2, take the wonton skin, put a little meat filling in the middle of the skin;

3, folded a few folds wrapped up and pressed; buy the wonton skin is relatively dry, you can slightly dipped in water to the wonton skin, easy to glue; a few minutes wontons are ready;

4, the pot into the right amount of water to boil, put the wontons to cook for about 10-15 minutes;

5, add some bok choy, leftover egg yolk drizzled into the wontons, nothing to put is very delicious.

Expanded Information:

Hundun (hún tún or hún tun), known as wontons in the two Cantons and Tianjin, and as scribbles in Ba Shu, is a traditional Chinese food. Hundun originated as a traditional folk noodle dish in northern China, and is made with a thin dough wrapped around a meat filling, boiled in a pot, and usually served with soup.