By Jane Hornby
Contains pork – recipe is for non-Muslims only
These impressive wontons are simple to make and have a classic combination of Chinese flavours.
- Serves 18
Nutrition per serving
- 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 wrapper (see 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.
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.