Fox Nut Wontons
A traditional Zhejiang wheat dish believed to tonify the middle and boost qi. The wontons are made with a dough of fox nut flour and filled with lamb, tsaoko (black cardamom), peas, and other ingredients. Recommended for those with a weak constitution.
Ingredients
Lamb (minced for filling)
250 g
Tsaoko (crushed and peeled)
2
Peas (peeled and crushed, boiled with lamb for soup base; cooked peas added at the end)
100 g
Dried tangerine peel powder
to taste
Minced ginger
to taste
Ginger juice
to taste
Papaya juice
to taste
Fox nut powder (mixed to make wonton wrappers)
to taste
Bean starch (mixed to make wonton wrappers)
to taste
Scallion
a pinch
Salt
a pinch
Instructions
1
Make soup base
Crush and peel the Tsaoko and peas, then boil them together with lamb to make the soup base; set aside.
2
Prepare the filling
Mince the cooked lamb, add a small amount of dried tangerine peel powder and minced ginger, and mix all seasonings well.
3
Wrap the wontons
Mix appropriate amounts of fox nut powder and bean starch evenly to make wonton wrappers, then wrap the wontons following the standard method.
4
Cook and season
After boiling the wontons in the lamb soup, add cooked peas, ginger juice, papaya juice, scallion, and a small amount of salt, stir evenly and serve.
