[Ingredients]
40 wonton skins
Vegetable oil
Crab roe
[Filling]
100g peeled and finely chopped water chestnut
100g shelled and deveined prawns - coarsely chopped
350g minced pork
2tbsp finely chopped Parma ham/lean smoked bacon
1tbsp light soy sauce
1tsp dark soy sauce
1tbsp shaoxing jiu (shaoxing rice wine)/dry sherry
3tbsp finely chopped spring onion
2tsp finely chopped fresh root ginger
2tsp sesame oil
1 lightly beaten egg white
1tsp salt
1/2tsp ground black pepper
2tsp sugar
[Steps]
Filling. Place all the ingredients together in a bowl and mix thoroughly.
Place a portion of filling in the centre of each wanton skin. Bring up the sides and press them around the filling.
Tap the dumpling on the bottom to make a flat base. The top should be wide open, exposing the filling.
Place some crab roe on top of each of the dumpling.
Oil the rack/inside of the steamer to prevent the dumplings from sticking.
Steam over low heat for 20mins.