Three-Delicacy Filling Wontons

Soak the sliced green onions and ginger, Sichuan peppercorns, and star anise in boiling water for about 20 minutes.

Crush the shiitake mushrooms and set aside.

Peel and clean the prawns, then cut them into small cubes and set aside.

Gradually add the cooled scallion and ginger water to the meat filling in small amounts, stirring in one direction until it becomes sticky.

Put the minced meat, shrimp, and shiitake mushrooms together, add an appropriate amount of light salt soy sauce, oyster sauce, thirteen-spice powder, ginger powder, pepper, and sugar, then crack in an egg and mix everything well (as the old saying goes, 'steam salty, cook bland,' so no salt is needed here).

Add a handful of chopped green onions, pour hot oil over them to release the fragrant aroma (this is the key point), and stir well.

Extremely fresh and fragrant three-ingredient filling, you can even see pieces of shrimp, truly encompassing color, aroma, and taste ✌～ (This is a versatile recipe, suitable for making wontons, dumplings, buns, or stuffed pancakes).

The wontons I make myself are all generous in size and filling, all little chubby ones 😄～ (If you have time, you can make more and freeze them, so you can take them out anytime to make a bowl of three-delicacy wontons, isn't that great 😁).

I'll have a bowl of three-delicacy wontons 😊～