- 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)
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-howWonton wrappers, or skins, are made from egg and flour, much like sheets of pasta only much thinner. They’re available from oriental supermarkets.