Chinese dumplings
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Chinese dumplings

By Jane Hornby

Contains pork – recipe is for non-Muslims/non-pork eaters.

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

  1. 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.

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