Main Ingredients
80g lean pork
100g leek
110g egg
40 wonton wrappers
50g Chinese cabbage
Ingredients
Moderate Oil
Moderate Salt
1/8 tsp Five Spice Powder
1/2 tsp cooking wine
2 tbsp+1 tbsp sesame oil
1/4 tbsp chicken essence
1/8 tbsp white pepper powder
moderate water
Methods/Steps
1
Wash the pork, chop it with a knife, sprinkle a little cool water on the meat, put in the salt 1/4 tbsp, five-spice powder and cooking wine after chopping, stir well and let it stand for 10 minutes.
2
Frying pan into the oil, beaten eggs, oil temperature is slightly higher after the egg into the pan, scrambled, and sheng to the chopping board into mince.
Wash and dry leeks, cut into pieces, set aside 15 grams (finally put into the soup), the rest into a large bowl.
Add the chopped egg, 1/2 tsp salt and mix well.
Add the meat mixture, add 1 tbsp oil and 2 tsp sesame oil, mix well.
Take a wonton skin and put it in your left hand, use a chopstick to pick a proper amount of filling and put it on one corner of the wonton skin, use your left thumb to turn down the corner of the skin to cover the filling.
Curl the wonton skin forward with the filling, stopping about 2cm from the other corner and removing the chopsticks.
Fold one side of the skin inward, dip your hand in water, and spread it over the folded wonton skin.
Fold the other side inward as well and press it onto the water-dipped side, pressing down slightly with both hands to make it stick.
Put some water in the cooking pot, cut the cabbage into thin shreds, and add the shredded cabbage when the water boils.
After the water boils again, drop in the wontons one by one, add salt to taste, chicken essence and white pepper, and cook for about 5 minutes or so until cooked.
Put in the chopped chives, sesame oil, stir well, turn off the fire, served can be.
END
Note
1, chopping the meat on the meat several times sprinkle some water, and then chopped from time to time with a knife to turn the meat, so that the meat will be more slippery after eating the water, taste more tender and not dry. Or after chopping, add water to it in several times and then stir it well. The amount of water you control, the meat looks more slippery and tender and not dry and no water seepage can be.