Fried wonton with shepherd's purse(sheng jian qi cai hun tun )

Fried wonton with shepherd's purse

Introduction:

"I believe many people love shepherd's purse wonton, and so do I. putting it into the meat stuffing not only relieves the greasiness, but also makes it delicious! Wonton is usually home-made with soup. Today, I'm going to fry it raw for the first time. I didn't expect it to be really good. It's crispy and delicious! If you like, try it. "

Production steps:

Step 1: wash shepherd's purse, blanch it, squeeze the water and cut it into mince

Step 2: add ginger, salt, soy sauce, pepper, chicken essence and three teaspoons corn starch

Step 3: stir evenly in one direction for standby

Step 4: take a wonton skin, put the meat stuffing on the dough, and apply water around the dough

Step 5: roll up from top to bottom and pinch the two corners together

Step 6: wrap it up

Step 7: put cold oil in the pan and fry over medium heat

Step 8: fry until the bottom is golden

Step 9: pour in water

Step 10: when the amount of water is less than two-thirds of the wonton, cover the wonton and simmer until there is still a little water left

Step 11: Sprinkle with scallion and fry until the bottom is golden

Step 12: crispy skin filling is very delicious!

Materials required:

Pork stuffing: 300g

Shepherd's purse: 150g

Wonton skin: 500g

Oil: right amount

Salt: right amount

Ginger powder: appropriate amount

Soy sauce: moderate

White pepper: right amount

Corn starch: 3 teaspoons

Chicken essence: a little

Scallion: right amount

Note: when eating, you can match with your favorite dip

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Sheng Jian Qi Cai Hun Tun