Ingredients

500 grams of pork

Wonton skin 600g

ingredients

dried/shelled small shrimp

30 grams

seasoning

salt

4 grams

scallion

5 grams

ginger

5 grams

light soy sauce

5 grams

vegetable oil

of appropriate amount

Chicken juice

200 grams

pepper

3 grams

Sesame oil

8 grams

1. Chop the fat lean meat with dried seaweed into minced meat, and chop it as finely as possible. See here for the treatment of dried seaweed: fried dried seaweed.

2. Add chicken juice (the frozen chicken soup naturally formed after cooling) into the meat stuffing, and add it after the last chicken juice is completely absorbed (about100g chicken juice for half a catty of meat) every time.

3. Add salt, soy sauce, pepper and sesame oil to taste, and add chopped green onion and ginger and mix well.

4. Put the wonton skin in your palm, put a proper amount of meat in the middle, and fold the wonton skin in half.

5. Hold the two corners in the middle of the fold and pull them together until they are staggered and overlapped.

6. Wrap all the Yuanbao wonton.

7. After the water is boiled, cook the wonton in the pot until it floats and is cooked. Prepare the soup head and sauce according to your own taste, and fish it in while it is hot.

8. Wonton that can't be eaten at one time is stored as follows: a layer of plastic wrap is spread on a flat plate, and the wonton is placed on it in turn. It is frozen in the freezer for about 1 hour, and then it is taken out and put into a fresh-keeping bag to keep it in the freezer, so that it won't stick to a lump.