300g pork mince
4 green onions, chopped
2 garlic cloves, crushed
2 tsp soy sauce
¼ cup bamboo shoots, chopped
2 tsp. Chinese rice wine
¼ tsp. white pepper
¾ tsp. sesame oil
30 fresh wonton wrappers
1cm piece ginger, peeled, finely chopped
¼ cup soy sauce
1½ tablespoons rice wine vinegar
3 tsp. honey
2 tbsp. coriander leaves, finely chopped
In a large bowl combine mince, onion, garlic, bamboo shoot, rice wine, soy sauce, sesame
oil, white pepper.
Place 1 teaspoon mixture into centre of 1 wonton wrapper and brush the edges with water. Fold wonton over to make a triangle, bring base corners of triangle together and press firmly
To cook use either a bamboo steamer over a wok or a conventional steamer. Line the base
with baking paper or brush with olive oil and place dumplings, in a single layer, in basket.
Steam dumplings for 15 to 20 minutes or until tender and cooked through.
In a small bowl or jug combine the ginger, soy sauce, vinegar, honey and coriander.
Serve the dumplings hot with the dipping sauce.