How to make seafood wontons

1. Wash, peel and chop the ginger

2. Put it in a blender, add an appropriate amount of water and smash it (beat more The ginger and water will be fully integrated)

3. Use a filter to filter out the residue

4. The rest is ginger juice

5. 500 grams of flour, water 250 grams, 4 grams of salt, knead for 10 minutes and bake for 30 minutes

6. Roll out into large round slices

7. Sprinkle thin powder on the surface and roll it on the rolling pin

8. Cut from one end with a sharp knife

9. Cut into slices

10. Cut into trapezoidal pieces, shake and set aside

11. Pork leg, fresh shrimps, scallops

12. Peel the ginger and chop it into small pieces. It is usually used to make ginger juice and is usually kept and mixed into the stuffing

13. Chop the pork into meat fillings, and cut the scallops and shrimps into small pieces.

14. Add the ginger juice in batches and stir in one direction until the meat filling is saturated with water

15. Add the minced ginger , salt, pepper

16. Continue to stir evenly and marinate for 10 minutes

17. Before wrapping the wontons, mince the chopped vegetables (I used garlic sprouts and cabbage) Add to the meat filling, add appropriate amount of salt, oil, sesame oil, and a little MSG to taste

18. Put the filling on the narrow end

19. Turn it up once or twice. Pinch the interface tightly

20. Knead the lower ends toward the middle

21. Form into a chaotic embryo

22. Dice scallops, oysters, clean and filter Water

23. Add appropriate amount of cooking wine and pepper evenly

24. Boil enough water in the pot and add broth

25. Add salt and medium Cook for 5 minutes

26. Add the wontons and cook over medium heat

27. When the wontons are eight times cooked, add the scallops and oysters, and then pour some cooking wine to remove the fishy smell

28. Add seaweed and a little MSG before serving.

29. Add sesame oil and sprinkle with coriander powder when serving.