Steamed Pork And Water Chestnut Wontons
|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)|
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.