How to wrap Yuanbao wontons Yuanbao wontons wrapping method techniques

Main Ingredients

Pork 500g

Wontons Skin 600g

Substantial Ingredients

Shrimp

30g

Seasoning

Salt

4g

Scallion

5g

Ginger

5g

Soy Sauce

5g

Vegetable Oil

Moderate

Chicken Bouillon

200g

Pepper

3g

Sesame Oil

8g

1. Chop fat and lean meat with dried seaweed into a mincemeat mixture as fine as possible. The treatment of seaweed see here: fried seaweed

2. meat filling in the chicken juice (chicken broth cooled naturally formed after the freeze) stirred vigorously, each time to wait for the last chicken juice completely absorbed before adding (half a catty of meat about 100 grams of chicken juice)

3. add salt, soy sauce, pepper, sesame oil to taste, add onion and ginger stirred

4. wonton skins on the palms of your hands, take the amount of meat put in the middle Take the appropriate amount of meat filling in the middle, wonton skin folded

5. Pinch the middle of the folded two corners to a piece of pull, until the staggered overlap together when the pinch can be

6. All the Yuanbao wontons wrapped up

7. After the water boiled wontons into the pot to cook until the float up that is cooked, according to their own tastes to prepare a good soup and sauce, while still hot, into the wontons can be

8. eat not finished wontons this way to save: flat plate on a layer of plastic wrap, the top of the sequential arrangement of wontons, put the freezer freezer for about 1 hour, take out the collection of plastic bags continue to put the freezer to save it will not stick to a pile of