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Chinese dumplings

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.

Prep:15 mins
Cook:10 mins

Serves 18
Easy

Nutrition per serving

kcal 141
fat 3g
saturates 19g
carbs 15g
sugars 1g
fibre 0g
protein 16g
salt 0.96g

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 wrapper (see Know-how)

Tip

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.

Method

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.