- small bunch chives
- 250g pack pork mince
- 100g raw prawn, finely chopped
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- ½ a 220g can water chestnut
- 1 - 2 tbsp soy sauce, to taste
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- knob of ginger, peeled and finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 18 wonton wrapper (see Know-how)
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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.
Wonton wrappers, or skins, are made from egg and flour, much like sheets of pasta only much thinner. They’re available from oriental supermarkets.