wonton skin

several

Yam (iron bar yam is recommended)

a stick

Zucchini (not too big)

one

wood ear

several

Rice noodles (or vermicelli)

A small handful

white sugar

a little

light soy sauce

a little

How to make healthy vegetarian wonton

Soak rice noodles or vermicelli one hour in advance.

Peel and slice Chinese yam, steam it in a pot with great fire.

It is suggested to use iron bar yam, because yam should replace meat. As a sticky material, iron bar yam is more sticky and easier to wrap.

In this process, be sure not to soak the yam in water, which will reduce the viscosity.

Both zucchini and auricularia are cut into small pieces.

Cut as much as you like ~ I like to cut it smaller.

Stir-fry the chopped zucchini and fungus.

The zucchini is almost out of the water.

Boil the soaked rice noodles until soft.

Take out the cooked rice noodles and let them pass through cold water (to prevent rice noodles from sticking).

Then cut into small pieces about 0.5 cm.

Pinch it with chopsticks, and the yam can be taken out when it is soft.

Press yam into mud with the back of a spoon, or take it out and mash it with a kitchen knife

Mix yam mud, cut rice noodles, fried zucchini and auricularia evenly.

Add sugar and soy sauce according to personal taste and mix well.

The stuffing is ready.

Finally, wrap it according to the normal method of wrapping wonton.

When wrapping, water can be used to increase the viscosity at the interface.

Boil in the pot

Because the stuffing is cooked, it takes a little shorter than usual to cook wonton with meat stuffing.