How to make sea cucumber, shrimp and meat wontons

1.Prepare ingredients

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  2.Pour the special wheat core powder for golden arowana dumplings into a bowl, pour water in small amounts several times, and stir it into a flocculent form

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  3. Knead the dough, cover it with plastic wrap and let it rest for about 20 minutes

• 4. Chop the pork, shrimp and sea cucumber separately and put them into a bowl
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  5. Add minced onion, minced ginger, pepper and salt

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  6.Pour in cooking wine, oyster sauce, soy sauce, steamed fish soy sauce and golden arowana peanut oil.The golden arowana peanut oil uses good peanuts and has a strong fragrance, directly replacing the sesame oil

• 7. Stir the wonton filling clockwise and set aside
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  8. Cut a piece of dough, knead it, and roll it out into a uniform thickness.The dough made with special wheat core flour for golden arowana dumplings is soft and elastic, and the dough will not shrink when rolled

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  9.Cut the crust into appropriately sized pieces

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  10.You can refer to the thickness of wonton wrappers like this, which is much thinner than dumpling wrappers

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  11.Take a little meat filling and put it in the middle of the skin

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  12.Fold the wonton wrapper in half and pinch the edges of the openings on the three sides, as shown in the picture

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  13.Then pinch the unpinched sides together, and a wonton will be wrapped

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  14. Boil the water in the pot, add the wontons and cook

• 15.When cooking wontons, prepare seaweed, shrimp skin, ground coriander and make a soup base for the wontons

• 16.Pour a spoonful of rice vinegar + half a spoonful of very fresh soy sauce + a little sesame oil into a bowl

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  17.Add coriander, seaweed and shrimp skin, then ladle a spoonful of boiled wonton soup into the bowl, and the wonton soup base is ready (it would be better if there is chicken soup)

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  18.Put the cooked wontons into a bowl

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  19.Steamy wontons are on the table

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  20.Finished product