INGREDIENTS

Wong dough purchased from groceries in the frozen section

2 lbs (908 gr) lean ground pork

3 eggs

6 green onions sliced thinly

Garlic salt to taste

Onion salt to taste

Do not add salt! Just pepper

PREPARATION

Loot the meat with the ingredients and add 2 eggs.

Mix well.

Whisk the other egg.

Fill the pasta with the meat and brush with the egg the outline to seal the dough, and fold the two corner together on top.

Cook in a chicken boil. When everything is cooked, the pasta floats!