When it comes to traditional Chinese food, Chinese dumplings are no doubt easy to be mentioned.
The background of the existence of Chinese dumplings is actually quite sad. One thousand years ago, the north part of China was suffering from cold and famine. The Governor planned to save his people so he did every thing possible to get food somewhere else and then brought it here. But he also knew that he must find an efficient way to allocate the food to so many hungry people. And that’s how he created first kind of dumpling. Wrap the meat and vegetables together and boil it…Done…
- small bunch chives
- 250g pack pork mince
- 100g raw prawn, finely chopped
- ½ a 220g can water chestnut
- 1 – 2 tbsp soy sauce, to taste
- knob of ginger, peeled and finely grated
- 18 wonton wrapper (see Know-how)
Mix half of the chives and all of the filling ingredients together. Spread 1 heaped tbsp of filling onto each wonton skin and spread out a little. Bring the wrapper up and around the pork until you have a small, firmly-packed dumpling with an open top. Repeat with the rest of the mix. Can be made up to a day ahead. Steam the dumplings for 10 mins until the wrappers are translucent. Top with remaining chives and serve with dipping sauce.