Serves 2-4

Golden yellow dumplings filled with delicious pork mince and prawns with lovely silky-smooth texture. Follow these 3
simple steps - Season, Wrap and Boil!

INGREDIENTS

• 1 packet of wonton pastry (from Chinese grocery frozen section. Golden yellow colour, 39 wraps/packet)
• thaw in room temperature for 3 hours
• 400g Sausage meat
• 80g raw frozen prawns, thawed, peeled and chopped
• Chopped spring onions 2-3 sprigs

TO SEASON meat, prawns and chopped spring onions in a bowl with the following

• 2 teaspoon of light soy sauce
• 1 teaspoon each of salt and sugar (or substitute with 1 packet of dashi powder - my personal choice - it adds
• so much umami flavour to the mix)
• 1 teaspoon of Shaoxing wine
• Sprinkle of ground white pepper

TO WRAP make starch glue for sealing the pastry: 1 teaspoon corn starch and few drops of water mix well or
alternatively use a beaten egg

• Place a pastry wrap on your palm, place a teaspoon of meat mix in the middle of the pastry.
• dip your finger into the starch glue and dot around the meat mix. Gently gather the pastry towards the centre
• like a purse. Do not worry too much about uniformity. Make sure it seals well and the meat doesn’t escape
• during the cooking process that is the key. Practice makes perfect!
• Cover with a damp cloth to stop them from drying and cracking up.

TO BOIL

• Cook 10 wonton dumplings at a time in a deep saucepan of rolling boil water for 2 minutes, then add in 1 cup of cold water, cover with a lid and bring it to boil for the second time. Take care not to boil over. When wontons are floating on the surface, they are cooked.
• Serve with pak choi noodles soup and Mei’s Chiu Chow Chilli Oil.