Cooking Steps

1. 

   Step1:Use warm water to knead the flour into a dough (moderate hardness, not stick to the hands), about 30 minute

2. 

   Step2:Chopped green onion and ginge

3. 

   Step3:Mince Pork into minced meat (fat and thin as you like, you can use a meat grinder when you are free or in trouble, and the taste is not as good as hand-made). Add cooking wine, a small amount of vinegar, onion, ginger, soy sauce, sugar and sesame oil and stir them vigorously in one direction

4. 

   Step4:Wash cabbage, drain water, chop it up, squeeze out the water slightly, sprinkle some salt, then cut it again, it will not fly everywhere

5. 

   Step5:Add chopped cabbage, salt and pork jelly to the meat filling and stir evenl

6. 

   Step6:The panel is covered with dry flour. If the dough is too large, it can be divided into several small pieces and rolled separately. Roll the dough into a thin and even skin that is not as big as the panel. If you try to thin it, the taste will be better. Use a knife to cut a lattice on the skin to form a square skin, and the skin of wonton will be bigger

7. 

   Step7:Put the stuffing in the middle of the pastry, fold the pastry in half to cover the stuffing, pinch both sides in the opposite direction, and pinch both sides together, so as to prevent the stuffing from being exposed when cooking (or put the stuffing on one side of the pastry, roll the pastry up from one side of the stuffing, wrap the stuffing in it, pinch both ends in the opposite direction and pinch both ends together

8. 

   Step8:In the pot, add water to open the shrimp skin, put the wrapped wonton in turn, prevent the bottom from sticking, stir it gently with a spatula, sprinkle some salt and cook until the wonton floats and is cooked (the filling of the wonton is not easy to be cooked, add 23 times of cold water in the middle) sprinkle with onion