[House Cook Master Baek 2] Complete soup
Hello? Rice is national power. Wantang is a Chinese food that is made of flour, filled with pork, vegetables, shrimp, sugar, honey, etc., boiled like dumplings, and boiled in chicken broth. Wontang is similar to Korean boiled dumplings but different. Wantang is much smaller than boiled dumplings and has thin blood enough to show the inside. If you put different fillings, you can taste various flavors, and the way you eat them varies depending on the region. Wontang is not that popular in Korea yet, but once you taste it, you fall in love with it. When I go to a Chinese food store, I've sold wonton and cooked it at home, so should I say it tastes really soft and luxurious? Today, I'm going to make the meat soup that Mr. Baek taught me. Let's take a look.
3 serving
Within 60 minutes
밥심은국력
Ingredients
  • Pork and minced meat
    1cup
  • leek
    1cup
  • Sugar
    1/2TS
  • Ginger
    1/4TS
  • thick soy sauce
    3TS
  • Oyster sauce
    1TS
  • Cooking oil
    2TS
  • Water
    1/2cup
  • ground pepper
    little
  • Sesame oil
    1/2TS
  • the skin of skin
    1pack
  • Soy sauce
    2ts
  • Vinegar
    1ts
  • Red pepper powder
    1ts
Cooking Steps
STEP 1/16
Ground pork covers the kitchen towel to remove the blood.
STEP 2/16
These days, it's not cold, so there's a risk of deterioration. I bought frozen dumpling skin, so defrost it naturally for about 3 hours.
STEP 3/16
Add ground pork, green onions, sugar, ginger, soy sauce, and oyster sauce accordingly. If you don't have oyster sauce, add 2 tablespoons more soy sauce.
STEP 4/16
The secret of this dumpling filling is water. Half a cup of water goes in.
STEP 5/16
Gather 4 chopsticks and stir in one direction for about 5 minutes. Stir until the meat is crushed and looks like porridge without water turning.
STEP 6/16
When the ingredients are mixed well and become one, sprinkle pepper powder and stir again with half a tablespoon of sesame oil
STEP 7/16
At the end, stir in the chopped chives. You need to put the chives last so that they don't smell fresh.
STEP 8/16
Originally, the wonton is rolled with the filling in a square dumpling skin, but as much as you need skills, you can cut the dumpling skin into a half-moon shape and fold it with a very small amount of filling. Put some water on the dumpling skin.
STEP 9/16
If you fold it like this, it's completely finished. It's really easy.
STEP 10/16
Put plastic wrap on the tray so that it doesn't stick and put it on top. You can use paper foil. If you freeze it like this and put it in a plastic pack, it's always good to take it out.
STEP 11/16
Add plenty of water to the pot and when it boils, add the wonton. When the water boils again, add a cup of cold water to make it chewy. Noodles get chewy when you add cold water like this. It's all cooked when it comes to mind. It cooks quickly because it's thin.
STEP 12/16
Take it out
STEP 13/16
Put sesame oil on a plate and put the wonton in it. It's to make sure it doesn't stick.
STEP 14/16
Boiled meat is complete. You can make soup and eat it like soup. You can fry it
STEP 15/16
Seasoned soy sauce is the ratio of soy sauce 2: vinegar 1: chili powder 1. I made it with 2 teaspoon of soy sauce, 1 vinegar, and 1 red pepper powder.
STEP 16/16
Try dipping soft wonton in seasoned soy sauce. I think I eat high quality sujebi. The dumpling skin is a bit thick compared to the meatballs. But unfortunately, it's a good menu to make and eat if there's any dumpling filling left.
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