[Materials] 250 grams of flour, 130 grams of cold water, 200 grams of Antarctic krill, 4 scallions, a little salt, a little olive oil
1. Put the flour and cold water into the bread bucket, start the bread machine and knead for 10 minutes; cover with a damp cloth and use it for 20 minutes;
2. Cut krill into fine pieces;
3. Add chopped shallots and a little salt to mix evenly. At this time, the shrimp has not completely defrosted. Let it stand for 5 minutes;
4. When the shrimps are all defrosted, pour a little olive oil, stir evenly and set aside;
5. Take out the dough and roll it into a thin, large piece. The thinner the dough, the better. Sprinkle flour or starch to prevent adhesion;
6. Use a knife to cut into squares of uniform size, and the very invisible leftovers can be gathered together and rolled into dough again;
7. Take a piece of dough, dip your fingers in cold water and draw a circle, and put an appropriate amount of krill filling on it;
8. After making the dough, let the dough with cold water stick together, and a small wonton is ready;
9. It can be boiled in water, or oil-free bone broth or chicken broth and duck soup; put it in a bowl and sprinkle a little chives or add seasonings according to taste.
1. Wonton wrapper dough should be hard rather than soft, it can be rolled out only after moisturizing, the thinner the better;
2. Don’t put soy sauce in the stuffing, so as not to cover the umami taste of the shrimp.