PORTIONS: 22
INGREDIENTS
2 tbsp. vegetable oil
1 minced garlic clove
1 tsp. minced ginger
¼
cup diced onions
1½
cups finely diced leeks
2 cups finely diced shiitake mushrooms
½ cube chicken bouillon without MSG
1 tbsp. soy sauce
¼ tsp. ground pepper
¼ cup water
½ tsp. cornstarch
22 wonton wrappers
1 beaten egg or water
DIRECTIONS
In a small bowl, mix soy sauce, water and dissolve cornstarch.
Heat a frying pan with the oil and stir fry garlic, ginger and onions
together.
Add leeks and shiitake mushrooms. Cover and let them sweat for 3
minutes.
Add chicken base and dissolve it in the mix.
Incorporate the liquid mix and thicken the vegetables. Let it cook for
1 minute.
Put the mix in a dish and place in refrigerator to cool off.
On the preparation table place the wonton sheets and with 1 tsp .of the
mixture fill in the center.
Wet the wrapper edges and roll it.
Bend the ends and tighten them together.
Freeze the wontons until you are ready to use them.
You can steam it, fry them or use them in soups.
INGREDIENTS
2 tbsp. vegetable oil
1 minced garlic clove
1 tsp. minced ginger
¼
cup diced onions
1½
cups finely diced leeks
2 cups finely diced shiitake mushrooms
½ cube chicken bouillon without MSG
1 tbsp. soy sauce
¼ tsp. ground pepper
¼ cup water
½ tsp. cornstarch
DIRECTIONS
In a small bowl, mix soy sauce, water and dissolve cornstarch.
Heat a frying pan with the oil and stir fry garlic, ginger and onions
together.
Add leeks and shiitake mushrooms. Cover and let them sweat for 3
minutes.
Add chicken base and dissolve it in the mix.
Incorporate the liquid mix and thicken the vegetables. Let it cook for
1 minute.
Put the mix in a dish and place in refrigerator to cool off.
On the preparation table place the wonton sheets and with 1 tsp .of the
mixture fill in the center.
Wet the wrapper edges and roll it.
roll it.
Bend the ends and tighten them together.
Freeze the wontons until you are ready to use them.
You can steam it, fry them or use them in soups.
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