Wonton with edamame-filled chicken style
This dish is served with a quick blanch of wontons and served in a sauce that looks like a stick chicken. The skin tends to become watery, so the key is to thoroughly wipe off the water after boiling.
How to make it
1
Prepare the basic wonton bean paste (see separate recipe).
2
Use about 5g of the medium bean paste per piece of wonton skin. Place bean paste in the center of the wonton skin and apply it to a scrub with your fingers.
3
Place in boiling water and boil for 2-3 minutes. Remove from the hot water and quickly wipe off the water with kitchen paper.
4
Mix the ingredients in the chicken-style sauce in a stick, pour it over wontons in a bowl and finish.
6 ingredients
-
- Basic wonton bean paste (with edamame)
- About 30g
-
- Wonton skin
- 6 sheets
-
[Botto chicken style sauce]
- Stick chicken sauce
- 1 tablespoon
-
- Chop ginger
- 1 tsp
-
- Chop white
- 1 tablespoon
-
- Chili oil
- 1 tsp
-
- Sesame oil
- 1 tsp
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