Wan ton Dumplings

These dumplings are easy to make, can be kept aside in the fridge till ready to use. Thus its flexibility. It can also be boiled as a filler into your soup or deep fried and served with a dollop of mayonaise.

for approximately 30 dumplings:

Mix 130 grams of minced pork with:
2 cloves of garlic, minced.
2 slices of ginger, minced.
1 tbsp light soy sauce
2 tbsp Shao Hsing Rice wine
2 tsp sugar
generous amount of white pepper
1 tsp cornflour
3 tbsp of 1/2 cm chopped spring onions.

Mix this well and finally add 1 tbsp of sesame oil(black).

Chop up approximately the same volume of prawns and mix it in with the meat. Leave to marinate for 20 minutes before wrapping.

Tips:

On wrapping, place a tsp of filling in the middle, brush half the surrounding pastry with water and fold the dry side in. Make sure no air is kept in it or it will poof when you cook it.

The idea of wanton is that its delicate and not overstuffed with meat. I don't wrap it too fancily, just folding it into triangles will do.

I usually use th egg wanton wrappers - they are yellow, as opposed to the white ones.