Steps

1. In boiling water, add a pinch of salt and 1 tbsp vegetable oil, then briefly blanch 150g rapeseed flowers.
   🕒 00:40
2. Wash the blanched rapeseed flowers under running water, squeeze out the moisture thoroughly, and cut into 5cm lengths.
   🕒 00:50
3. Combine the blanched rapeseed flowers, 1 tbsp soy sauce, 2 tbsp cooking sake (rice wine), 4 tbsp water, 3 tbsp sesame oil, and 1 tbsp oyster sauce (2/3 portion) in a blender.
   🕒 01:07
4. Blend until the texture of the rapeseed flowers remains. [Key Tip!] Do not make it completely smooth; retaining the texture of the rapeseed flowers results in a delicious finish.
   🕒 01:50
5. In a bowl, add 50g ground pork, the remaining oyster sauce, a pinch of pepper, and a pinch of salt.
   🕒 02:21
6. Mix well until it becomes pasty white and sticky. [Key Tip!] Thoroughly mixing to create stickiness enhances the umami of the meat.
   🕒 02:45
7. Add the blended rapeseed flowers to the sticky ground pork mixture and mix.
   🕒 02:58
8. Once everything is combined, spread it on a tray and chill in the refrigerator to solidify. [Key Tip!] The firmer the filling after chilling, the easier it is to wrap.
   🕒 03:25
9. Place a moderate amount of the chilled, solidified filling onto a wonton wrapper.
   🕒 04:00
10. Fold it into a triangle with the dusted side facing up, then pleat and seal into your desired shape.
    🕒 04:10
11. Add the wrapped wontons to boiling water and cook until they float to the surface.
    🕒 06:18
12. While the wontons are boiling, bring 1 liter chicken soup to a boil in a donabe (earthenware pot).
    🕒 06:46
13. Transfer the floated and cooked wontons to the donabe.
    🕒 07:09
14. Float the rapeseed flower buds (for garnish), cover with a lid, and bring to a boil.
    🕒 07:29
15. Heat frying oil to 170°C and add the wrapped wontons.
    🕒 09:07
16. Stir gently and fry until the wrappers are a light golden brown.
    🕒 09:22