If wonton is compared with dumplings, the skin of wonton is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm; The dumpling skin is round with a diameter of about 7 cm. Wonton skin is thin and transparent after cooking.

Preparation materials: 700g of pork, 700g of wonton wrapper, 200g of onion, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of wheat starch, appropriate amount of Jiang Mo, one egg and a little chopped green onion.

1, minced meat, chopped green onion, Jiang Mo, starch and eggs, stir together, and add appropriate amount of salt and chicken essence.

2. Add a small amount of water, stir the stuffing evenly, and add some more if you find that the starch is insufficient.

3. First put the meat stuffing in the middle of the skin.

4. fold in half.

5. Fold the two ends in half along the long side and cross and stick them together.

6, so that chaos is wrapped.