1. Add chopped scallion, ginger powder, egg white, pepper water (use hot water to soak up pepper in advance, and use pepper water directly), salt, Shaoxing wine, a little pepper powder, and a little soy sauce and sesame oil
2. Stir the meat filling evenly in one direction
3. Prepare wonton skin and a bowl of clear water
4. Spread water around wonton skin
5. Put meat stuffing into wonton skin as shown in the picture
6. Turn the wonton skin upside down
7. Then roll it into a small roll
8. Dip the two ends into the water with the big head toward the outside hand, as shown in the figure, tightly squeeze them together
9. Put the wonton on the board
10. Wash the shrimp skin and laver
11. The shrimp skin can be soaked in advance to prevent over salty
12. Tear laver into small strips
13. Make water in the pot, put the water into wonton, cover and so on after boiling, turn the heat down after boiling, open the cover and cook for two or three minutes, and the skin of wonton will be transparent
14. Pour the cooked wonton into the bowl with shrimp skin, laver, sesame oil, soy sauce and vinegar
15. Sprinkle with coriander or chives for freshness
Tips:
1. If you really don't want to chop the meat, you'd better buy a piece of meat to be minced by the stall owner
2. In order to keep the wonton skin for a long time, the skin will be very dry and not sticky, so when you pack it, you must brush water around the skin and carefully pinch it to prevent the stuffing from sticking out when you cook it
3. If the shrimp skin is salty, you can clean it in advance and soak it with water to ensure sanitation
4. When cooking wonton, make sure to stir the wonton along the edge of the pot with a spoon, so that the water will not stick to the pot