Small wonton with Pleurotus eryngii and pork stuffing

Small wonton with Pleurotus eryngii and pork stuffing

Introduction:

"Pleurotus eryngii is rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals. It can improve the immune function of human body, and has anti-cancer, hypolipidemic, gastrointestinal and beauty effects on human body."

Production steps:

Step 1: mix a medium hard and soft dough and set aside

Step 2: cut the pork into minced meat

Step 3: wash and chop Pleurotus eryngii

Step 4: cut green onion and ginger

Step 5: put onion and ginger powder, pepper powder, cooking wine, soy sauce, salt and monosodium glutamate into the meat stuffing and mix well in one direction

Step 6: stir in the vegetable oil

Step 7: beat in an egg and stir (always in one direction)

Step 8: add the chopped Pleurotus eryngii and stir well

Step 9: roll the dough into a 5mm thick dough with a rolling pin

Step 10: cut the dough into small diamond pieces with a knife

Step 11: put a little stuffing on the dough

Step 12: make a small round wonton

Step 13: bring to a boil the water in the pan, cover the wonton, bring to a boil over high heat, and add a little cold water

Step 14: order two or three times of cold water. When the wonton floats up, it can be fished out

Materials required:

Pleurotus eryngii: 100g

Pork: 250g

Flour: right amount

Egg: one

Vegetable oil: right amount

Ginger powder: appropriate amount

Soy sauce: right amount

Salt: right amount

Pepper powder: right amount

Cooking wine: moderate

MSG: right amount

Onion powder: appropriate amount

Note: when mixing the stuffing, always stir it in the same direction, so that the stuffing is easy to be strong, not loose, and tastes delicious

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: salty and fresh