Steamed dumplings
These impressive wontons are simple to make and have a classic combination of Chinese flavours.
Difficulty and servings
18
Preparation and cooking times
Prep 15 mins
Cook 10 mins
- 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.
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.
Per serving
141 kcalories, protein 16g, carbohydrate 15g, fat 3 g, saturated fat 19g, fibre 0g, sugar 1g, salt 0.96 g
Recipe from Good Food magazine, February 2007.
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http://www.bbcgoodfood.com/recipes/3363/
http://www.bbcgoodfood.com/recipes/3363/
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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)
Search Good Food
Tastier than a take away and great for nibbling and sharing. These dim sum will impress your guests.
3
ratings
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Difficulty and servings
18
Preparation and cooking times
Prep 15 mins
Cook 10 mins
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)
Per serving
141 kcalories, protein 16g, carbohydrate 15g, fat 3 g, saturated fat 19g, fibre 0g, sugar 1g, salt 0.96 g
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07 August 2008
peteinakl rated and commented on this recipe
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10 February 2009
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