Calories
309 kcal
Protein
22 g
Fat
7 g
Carbohydrates
38 g
Boil the chicken broth. Burn the onion and ginger on a dry frying pan before adding them into the water.
Cut the thigh fillet into smaller pieces and scroll half the portion through a meat grinder. Next, scroll the shrimp in the meat grinder.
Finely chop the chilli pepper, peel and chop a piece of ginger, and put everything in the bowl with minced meat. Season the meat with salt and pepper, add a little soy sauce with sesame oil and mix everything thoroughly.
Cut the scallions into small rings and mix thoroughly into the minced meat.
Heat salted water in a saucepan, and separately heat a saucepan with the broth.
Remove the wonton dough. Separate a few sheets of dough. Put a small amount of the minced meat (filling) in the centre of the sheet. Hydrate the empty area of the dough with water and stick the edges of the leaflet together so that the wonton looks like an envelope with a bow. Repeat with the remaining dough sheets.
Cut the remaining green onions into diagonal ringlets and slice the champignons thinly.
As soon as the water boils, place the wontons in it and scald for no more than three minutes, or until they float to the surface of the water. Put the cooked wontons in a separate deep container.
Pour the hot broth into the bowl of wontons. Add mushrooms and green onions. Before serving, let the mushrooms cook for a bit in the broth.
If desired, you can add soy sauce and a piece of ginger to the broth while it's boiling to enhance the taste.
Bon Appetit!
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