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Wrap tiny parcels of seasoned minced pork in ready-made wonton “skins” of fine pastry, then just steam, serve and dip
400g minced pork 50g fresh ginger root, finely shredded 4 garlic cloves, crushed and chopped 2 tsp toasted sesame oil 30g fresh coriander leaves, scissor-snipped and extra whole leaves and sprigs for garnish 2 tbsp thick cream 2 tbsp soy sauce 200g (36-40) wonton skins (dumpling wrappers)
For the dipping sauce
1 tbsp each clear honey, balsamic vinegar, toasted sesame oil and toasted
Step 1) Combine the pork, ginger, garlic, sesame oil, coriander, cream and soy sauce in a bowl. Mix well.
Step 2) Place a wonton skin in your palm. Scoop a heaped teaspoon of filling (about 12g) into the centre. Cup your hand and wriggle your fingers to enclose the filling neatly. Leave it slightly open on top. Press on a coriander leaf. Tap the base of the dumpling on a flat, non-stick surface to flatten it. Pinch up the sides a little. Continue until all the filling and pastry is used up.
Step 3) Set a 3-tiered bamboo steamer over a wok or large pan holding 3cm of boiling water. Part-cover the base of each steamer tier with a square of non-stick foil. Place the wontons, evenly spaced, on each tier. Cover tightly. Steam for 4-6 minutes (traditional) or 8-18 (electric), depending on the close seal of the steamer’s lid, or until wontons are hot, firm and set.
Step 4) To make the sauce, mix the 4 ingredients, keeping back some seeds. Spoon the sauce into 4 tiny serving bowls. Garnish the wontons with toasted sesame seeds and coriander sprigs. Serve with the dipping sauce and chopsticks.