Won Ton Dumplings

Ingredients:

1 spring onion, green and white parts, finely chopped
5 water chestnuts, finely chopped
125 g prawns, shelled, deveined and minced
250 g finely minced pork
1 egg, lightly beaten
A pinch of black pepper
1tbsp light soy sauce
1 tbsp sesame oil
2 tsp cornflour
30 won ton skins, each 5 cm square

Method:

Combine all of the ingredients except the won ton skins in a bowl.

Test the seasoning of the stuffing mixture by bringing a pan of water to the boil, dropping 1 teaspoon of the mixture into it and cooking it for just a minute. Taste the stuffing and adjust the seasoning as necessary.

Take one won ton skin at a time and place 1 heaped teaspoon of the mixture in the centre of each. Then moisten the four edges of the won ton skin, gather up the corners and twist lightly to form a little pouch,

Place the won ton on a slightly oiled plate, twisted side up but not touching each other, and steam them in a wok for 10 minutes. Or deep-fry them for 15-20 minutes until crisp.