Ingredients: 300 g minced pork, ½ tsp sea salt, 1 tsp light soy sauce, 1 tblsp Chinese rice wine, 3 finely sliced scallions, ½ tsp Chinese five-spice powder, 1 tsp finely grated ginger
Method: Stir to combine all the ingredients in a bowl. Put one square wonton wrapper on a clean surface and moisten the edges with a little water. Put one heaped teaspoon of the filling mixture in the centre of the wrapper and then fold the four corners together, sealing the sides. Repeat with the remaining mixture. Put the wontons on a tray lined with baking paper. Steam in wooden baskets over boiling water for 15 – 20 minutes.
Citrus Scallop Dim Sums
Ingredients: 300 g white scallop meat diced (I love the pinkish roe in the sack attached to the top of some scallops and left them on, so it's really up to you), ½ tsp grated orange zest, 3 tblsp finely chopped coriander, 3 tblsp finely chopped scallions, ¼ tsp sesame oil, 1 seeded and finely chopped red chilli, 1 tsp fish sauced, 1 finely shredded kaffir lime leaf, ¼ tsp finely grated ginger, 2 tblsp flour
Method: Stir to combine all the ingredients in a bowl, then sprinkle over flour and stir again. Put one round wonton wrapper on a clean surface and moisten the edges with water. Put one tsp of the filling in the centre of the wrapper, then fold over the wrapper to form a semi-circle and use a fork to join the edges. Repeat with the remaining mixture. Lay the wontons on a tray lined with baking paper. Steam in wooden baskets over boiling water for 15 minutes.
Bamboo steamer baskets with dim sums over boiling water