Chinese dumplings

Jane Hornby18 Source

asian bbc good food chinese food dim sum dumpling make ahead prawn prawns steam water chestnut water chestnuts wonton wonton wrapper wonton wrappers

Ingredients

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)

Method

Mix half of the chives and all of the filling ingredients together. You can also include a teaspoon of Shaoxing rice wine and ground white pepper with the mixture if you like. 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.