How to make small wontons with pork and chestnut sauce

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  1. Cut the elbow meat into small pieces, add onion and ginger in hot oil and stir-fry until fragrant.When the meat turns white, add a spoonful of sugar.Sauce a little meat, add water to cover the meat and simmer until browned.Sprinkle salt before turning off the heat.Let cool and cut into minced meat.Add ten water chestnuts, add rock sugar and bring to a boil over high heat.Simmer over low heat for 15 minutes.Turn off the heat and let cool., remove and chop into pieces, mix well with minced meat.

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  2. Add water to flour and mix into dough and set aside.

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  3. After kneading the small piece of dough, roll it into a thin crust and set aside.

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  4. Fold the dough back and forth horizontally into 3-5 folds, about 10cm wide , cut into trapezoidal dough diagonally and vertically, set aside.

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  5.Take a small piece of meat filling and place it on the narrow end of the dough, roll it up, Pinch the ends.

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  6.Then pinch both ends.

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  7. Add water to the pot and bring to a boil over high heat.Add wontons until the belly floats.Ready.You can add rapeseed, seaweed, dried shrimps, etc.according to taste.The soup can be water, stock or chicken soup.