- small bunch chives
- 250g pack pork mince
- 100g raw prawn , 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)
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
Goes well with
Recipe from Good Food magazine, February 2007