These succulent little dumplings have an absolute air of sophistication…

Ready

• 375g (13.5oz) Pork Fillet or Loin
• 2 Cloves Garlic
• 6 Slices Ginger
• 3 Spring Onions
• 1 Small Carrot
• 30ml (2Tbs) Hoisin Sauce
• 15ml (1Tbs) Oyster Sauce
• 15ml (1Tbs) Corn Flour
• 48 Wonton Wrappers
• Extra Spring Onion Greens, wilted in hot water

Set

• For this one you will need your wok & bamboo steamer…

Go

1. Place all of the ingredients (except the wrappers, egg, and spring onion greens) in your food processor and chop until fine. Put the mixture aside for 2 hours to marinate in your refrigerator.
2. Unpack and separate the wonton skins and cover them with a damp tea towel. Working with one skin at a time, place a slightly heaped teaspoon of filling in the centre of the wrapper. Brush the edges of the wrapper with water, and gather up the corners to enclose the filling. Twist the top to seal. Take a length of wilted spring onion green and tie it around the top of the dumpling, with a single knot.
3. Repeat this process until all the dumplings are complete.
4. Bring a wok half-filled with water to the boil. Place the dumplings on squares of baking paper or cabbage leaf in your steamer, and steam for 12 minutes.
5. Serve on heated platters with the dipping sauces of your choice.

What you should know

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