WONTON WITH GARLIC SAUCE RECIPES

Steps:

• Soak the bean threads & shiitake mushrooms for about 10-15 minutes in cold water. Cut the bean threads in half & slice the shiitake mushrooms. Toss into the food processor with the shrimp.
• Add the sesame oil, shallots/onions, ponzu sauce, shrimp paste, sugar/honey, fish sauce, pepper, & ginger into the food processor. Process until shrimp is ground & well mashed together with other ingredients. Remove from processor & set aside.
• Fill a large saucepan with enough water to fit in one row of wontons & bring to a slow boil on low. This will take some time, which is perfect for filling the wonton wrappers.
• Set aside a small bowl of water to dip your fingers in to seal the wontons. With washed hands, spoon a small ball of the shrimp filling into the center of the wonton wrapper. Dip your index finger into the small bowl of water & wet two sides of the square.
• Fold the wonton over into a triangle, making sure to squeeze out all of the potential air pockets.
• Fold one wing of the wonton into the center bottom & wet the wing. Fold the other wing to meet the first wing. Bend over the top of the wonton & drop into the boiling water after you’ve finished your batch.
• Boil the wontons for about 3-5 minutes depending on how long it takes for your wontons to soften.
• Scoop out the wontons & set aside in a bowl. Prepare the spicy garlic sauce by mixing all the ingredients together.
• When all of your wontons are done cooking, ladle in the spicy garlic sauce over a bowl of them & enjoy.

Steps:

• Add the whole egg liquid and appropriate amount of water to the wheat noodles, mix it into a snowflake shape with chopsticks, then form a dough with your hands, and cover the noodles for 20 minutes
• Wash the pork tenderloin, cut into large pieces, put it in the wall breaker, and stir into pork puree
• Stir for more than ten seconds, and the slightly grainy taste will be better. Remove from the wall breaker
• Add chopped green onion, soaked shiitake mushrooms, salt, cooking wine, light soy sauce, thirteen incense, water, oil, and mix well
• Take a piece of dough, roll it into thin slices, and cut out square pieces of dough
• Put the right amount of filling on the noodles as shown in the figure, not too much, and don’t get it on the sides of the dough, it is not easy to pinch, and it is easy to reveal the filling
• Turn the dough over, wrap the filling, knead the edges
• Flip the two corners backwards as shown in the figure, and knead it behind the back to make a wonton. You can also knead in the front, either
• While wrapping, boil water in a pot and add a little salt to boil
• Put the wrapped wontons in the soup and cook, keeping the heat on low midway, or like cooking dumplings, point cold water twice along the side of the pot until it rises and cooks thoroughly, drain the water, rinse with cold boiled water or refrigerate for a while
• Cut garlic and minced garlic, add a little salad oil, sesame paste, sugar and water, mix thoroughly, pour it on the wonton, and mix well.