Health benefits
Soy sauce: nourish blood, protect teeth, protect bones
| Lamb shank ( One pound ) | Four ( two catties ) |
radish, green bamboo shoots, etc.( Half a catty ) | Vermicelli ( appropriate amount ) |
Green onions ( One and a half ) | Pan sichuan peppercorns (appropriate amount) |
| Salt ( appropriate amount ) | Ginger powder ( appropriate amount ) |
Soy sauce ( appropriate amount ) | Egg ( One ) |
How to make mutton wontons
1. Leave a small part of the meat and green onions to make the sauce, and chop the rest into the stuffing.
2. Add appropriate amount of salt and pepper powder to the meat filling, mince and mix well, you can add more Eggs, stir in one direction.
3. Roll out the dough into a thin crust one or two millimeters thick, and cut into wonton wrappers according to the shape of the picture below (trapezoid), each about half the size of a palm.
4. Wrap the wontons according to the picture below.Pay attention to pressing the upper edge firmly to stick to the lower edge after folding it down.
5. Wrap the wontons and line them up to prevent them from sticking to each other.
6.Choose crispy ingredients such as radish, green bamboo shoots, etc., along with the remaining meat and green onions.Cut into cubes and cut the vermicelli into ten centimeter long sections.
7. Heat oil in a wok, stir-fry the above ingredients, add salt, pepper powder, ginger powder, Season with salt, add soy sauce for color, add 4-5 bowls of water and boil to make saozi.
8. Boil the wontons in boiling water.Because they are raw meat, you need to add cold water twice, and then serve them out., scoop out appropriate amount of sauteed seeds.The delicious and fragrant mutton wontons are ready~
Tips
Add eggs to the filling to prevent rotten wontons from being called slice soup, or at most meatball soup (˶ᵔᵕᵔ˶).
In fact, spring onions taste better (I used to grow spring onions at home, dig them out in autumn and freeze them until winter.The white color of these green onions is the best for making wontons).
Try to make the dough as firm as possible, otherwise it will be difficult to roll out the skin.
Using crispy vegetables and soft vermicelli to make saozi, paired with slightly chewy wonton wrappers and springy fillings, the texture is so good that it has no friends.The soup left at the end is also very delicious with a little vinegar.
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