Water chestnuts add crunch, while shiitake mushrooms give extra flavour to these authentic pork dumplings.
- Place the mushrooms in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak. Drain. Finely chop.
- Combine the mushroom, pork, water chestnuts, shallot, coriander, ginger, Chinese rice wine, caster sugar, Chinese five spice and salt in a medium bowl. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
- Place half the wonton wrappers on a clean work surface. Spoon 1 teaspoon of the pork mixture into the centre of each wrapper. Brush the edges with a little water. Pinch the edges together to enclose the filling. Repeat with remaining wonton wrappers and pork mixture.
- Line the base of a bamboo steamer with non-stick baking paper. Place 8 dumplings in the steamer and place over a wok of simmering water. Steam, covered, for 6 minutes or until cooked. Repeat, in 2 more batches, with remaining dumplings.
- Meanwhile, to make the soy chilli dipping sauce, place the soy sauce, Chinese rice wine, ginger, chilli and sugar in a bowl. Stir until the sugar dissolves.
- Serve the dumplings with the dipping sauce.
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