Chinese dumplings

Wontons are steamed Chinese dumplings and great to have ready in
the freezer.
INGREDIENTS
175g (6oz) minced pork
2 spring onions, finely chopped
115g (4oz) shiitake mushrooms, finely chopped
1cm (1⁄2in) piece of fresh root ginger, peeled and grated
1⁄2 tsp sesame oil
1 tbsp chopped coriander leaves
1 tbsp light soy sauce
freshly ground black pepper
20 wonton wrappers
1 egg, beaten
lettuce or napa cabbage, for steaming
METHOD
1 In a bowl, mix together the pork, spring onions, mushrooms, ginger, sesame oil, coriander,
and soy sauce. Season with pepper.
2 Place each wonton wrapper on a clean surface and spoon a little of the pork mixture
into the centre of each one. Brush the edges lightly with egg, fold the wrapper in half, and
crimp the edges to seal.
3 Fill a pan about one-quarter full of water and bring to the boil. Line the steamer with lettuce
and add the wontons. Place the steamer on a rack so it sits above the water, cover, and steam
for 10 minutes, or until cooked. Serve at once.
GOOD WITH Soy sauce or your favourite dipping sauce.
PREPARE AHEAD Complete steps 1 and 2 to make the wontons several hours in advance;
cover them with cling film and refrigerate until you are ready to cook.

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