How to make Wonton with cabbage and meat
Health benefits
Cabbage: Eye protection and vision improvement, anti-cancer and cancer prevention
Ingredients and materials
200 grams of meat
260 grams of Chinese cabbage
300g white flour
Oil some
Two spoons of salt
Thirteen fragrances and one small spoonful
Two spoons of chicken essence
Moderate amount of scallions
How to make Wonton with cabbage and meat
1. Put the flour in a bowl for later use
2. Add an appropriate amount of water and stir with chopsticks until snowflake shaped
3. Knead into a smooth dough and wake up for fifteen minutes
4. Clean the bok choy thoroughly
5. Put the washed bok choy on a plate for later use
6. Place the bok choy on the cutting board and chop it into small pieces with a knife for later use
7. Place the bok choy in a dish, add a small spoonful of salt, and marinate for ten minutes
8. Pickled cabbage to make soup
9. Use your hands to dry the small cabbage with water
10. Place a piece of pork on a cutting board
11. Chop into minced meat with a knife
12. Cut scallions into small pieces and set aside for later use
13. Put the meat filling and scallions into a plate for later use
14. Add edible oil
15. Add a small spoonful of Thirteen Fragrances
16. Add a small spoonful of refined salt
17. Add chicken essence and stir evenly
18. Roll the dough into thin sheets
19. Cut into strips with a knife
20. Cut into pieces for later use
21. Put meat on the Wonton skin
22. Fold the skin of Wonton in half and wrap it
23. Pinch the bottom and sides together.
24. Boil boiling water in a pot
25. Add Wonton and cook
26. Add chicken essence, salt and sesame oil into a bowl, remove the cooked Wonton, put it into a bowl, and sprinkle with scallions.
Tips
Marinate cabbage with a small spoon of salt for ten minutes to remove excess soup. The Wonton skin should not be too small. It can be a little larger than the dumpling skin. The Wonton skin is too small for meat stuffing.
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