Wan Tan Soup

I simmered the chicken broth for at least 2 hours, gave a handful of crawls and an early onshore; when the filling was finished, I made a small cup and also coo... read more I simmered the chicken broth for at least 2 hours, gave a handful of crawls and an early onshore; when the filling was finished, I made a small cup and also cooked - that makes a very great taste! to the end I took everything out of the broth again and after the pockets were in it (maximum 3-5 minutes!)still 2 fresh spring onions small chopped added for the dough (if not finished bought) 2 cups flour with 2 prisen salt in a bowl, stir a ice with 125 ml water and add. knead for 10 minutes, then let rest for 30 minutes. roll out completely thin on a grounded work surface and in approx. 8x8cm large four corner cut. one of my absolute favourites!

Hallo!! I make my wan tan leaves also always tastes better!!!!! love greta read more Hallo!! I make my wan tan leaves also always tastes better!!!!! love greta

A super recipe! I can only recommend that I have added some more energetic ;-) to the filling, that is to say something sambal olek and oyster sauce. the broth... read more A super recipe! I can only recommend that I have added some more energetic ;-) to the filling, that is to say something sambal olek and oyster sauce. the broth still enriched with carrot strips and Chinese mushrooms. the remaining wan tan I have frozen and look forward to the next suppe. also fried with sweet-saurer sauce they were very delicious. gruß, evalima