Ingredients
Pork (7 fat and 3 lean) ( 300 grams ) | Mustard leaves ( 320g ) |
A abalone juice ( 10g ) | A salt ( A little ) |
A ginger powder ( 3 grams ) | A soy sauce ( 3 grams ) |
A sesame oil ( 5 grams ) | Clean water ( appropriate amount ) |
A sugar ( 3g ) | A cornstarch ( 6g ) |
Wonton wrappers ( appropriate amount ) |
How to make mustard and pork wontons
1.Pork front leg meat minced
2.Put in seasoning A
3.Take the leaves from the mustard greens, clean them and drain the water
4.Mix the meat filling with seasonings, add appropriate amount of water in three times, stir clockwise to form glue
5.Chop the mustard greens and put them into the meat filling
6. Stir clockwise Uniform
7.Take a wonton wrapper and add an appropriate amount of filling
8.Dip a little water on the four sides (not too much), and fold the wonton wrapper in half, as shown in the picture
9. Then close it down on both sides, as shown in the picture
10.Big and beautiful wontons are ready
11.I am Tang Bao’s taste, finished product picture.
Tips
1.When mixing the meat filling, add water to make the meat filling juicy and tender.
2.The wrapped wontons can be quickly frozen and can be steamed directly when eating without thawing.
3.When making wontons, dip a little water on the four sides to help them hold better.
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