Steamed dumplings
These impressive wontons are simple to make and have a classic combination of Chinese flavours.
- Prep: 15 mins
Cook: 10 mins
- 18
- Easy
Ingredients
- small bunch chives
- 250g pack pork mince
- 100g raw prawns, finely chopped
- ½ a 220g can water chestnut
- 1 - 2 tbsp soy sauce, to taste
- knob of ginger, peeled and finely grated
- 18 wonton wrappers (see Know-how)
Know-how
Wonton wrappers, or skins, are made from egg and
flour, much like sheets of pasta only much thinner.
They’re available from oriental supermarkets.
Method
-
Mix half of the chives and all of the filling ingredients together. Spread 1 heaped tbsp of filling onto each wonton skin and spread out a little. Bring the wrapper up and around the pork until you have a small, firmly-packed dumpling with an open top. Repeat with the rest of the mix. Can be made up to a day ahead. Steam the dumplings for 10 mins until the wrappers are translucent. Top with remaining chives and serve with dipping sauce.
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