- 40g water chestnuts, drained and finely chopped
- 1 tbsp ginger, grated
- 1 spring onion, finely chopped
- 1½ tbsp Lee Kum Kee Premium Light Soy Sauce
- ¾ tbsp Shaoxing rice wine or dry sherry
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 120g prawns, finely chopped
- 200g minced pork
- 1 egg white
- 1 tbsp potato flour or cornflour
- 20 wonton wrappers, about 8cm in diameter
- 20 goji berries, for the top (optional)
- Lee Kum Kee Sweet Soy Sauce mixed with a little grated ginger and Lee Kum Kee Chiu Chow Chilli Oil (optional), for dipping
HOW TO FREEZEFreeze at the end of Step 3 on the baking tray until hard, then transfer to a box or bag. Will keep for up to two months.
MAKE YOUR OWN WRAPPERSSieve 125g plain flour and ½ tsp salt into a bowl, then add 1 small beaten egg. Slowly add 35-50ml cold water, a little at a time, to make a pliable but quite firm dough. Knead the dough on a floured bench until smooth, about 10 mins. Cover and rest in a cool place for 1 hr. Divide the dough into two pieces. Cover one while you roll the other. The easiest way to do this is with a pasta machine – dust the dough with flour and feed it through the rollers, starting at the widest setting, rolling and folding it three times until smooth. Reduce the settings, feeding the dough through until you reach the last setting. They should be about 1mm in thickness. Cut the dumpling wrappers out with a cutter to about 8cm if square-shaped, about 9 cm if round. Repeat with the remaining dough. Freeze any extra wrappers.