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Steamed Pork And Water Chestnut Wontons

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Ingredients
  Chinese cabbage leaves 6 Large (use 4 for lining the steamer)
  Spring onions 2 , finely chopped
  Fresh root ginger 1⁄2 Inch, chopped
  Canned water chestnuts 2 Ounce, finely chopped (50 gram)
  Minced pork 8 Ounce (225 gram)
  Chinese five spice powder 1⁄2 Teaspoon
  Cornflour 15 Milliliter (1 tablespoon)
  Light soy sauce 15 Milliliter (1 tablespoon)
  Chinese rice wine/Dry sherry 15 Milliliter (1 tablespoon)
  Sesame oil 2 Teaspoon
  Caster sugar 1 1⁄4 Pinch (1 generous pinch)
  Wonton wrappers 36 (3 in square)
  Light soy sauce/Hot chili oil 4 Tablespoon (for dipping)
Directions

1. Place the Chinese cabbage leaves on top of one another. Cut them lengthways into quarters and then across into thin shreds.
2. Place the shredded Chinese cabbage leaves in a bowl. Add the spring onions, ginger, water chestnuts, pork, five-spice powder, cornflour, soy sauce, rice wine or dry sherry, sesame oil and sugar and mix well.
3. Place a heaped teaspoon of the filling in the centre of the wrapper. Lightly dampen the edges with water.
4. Lift the wrapper up around the filling, gathering it to form a "purse". Squeeze the wrapper firmly around the middle, then tap the bottom to make a flat base. The top should be open. Place the wonton on a tray and cover with a damp tea towel. Repeat.
5. Line a steamer with cabbage leaves and steam the dumplings for 12-15 minutes, until tender. Remove each batch from the steamer as soon they are cooked, cover with foil and keep warm. Serve hot with soy sauce and chilli oil for dipping.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Pork

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