Steamed pork buns
Photo by Babiche Martens
The easiest way to use wonton wrappers (which you will find at Asian supermarkets) is to fill with something tasty and steam them. I have used a mixture of pork and prawn with added flavours. They can be made in a range of shapes; different regions in China have particular shapes that define their dumplings. Here I have gathered the edges together and cooked them in a steamer over simmering water, then served with a delicious dipping sauce of chilli and soy.
|300 g||Pork mince|
|½ cup||Fresh chives, chopped|
|100 g||Raw prawns, finely chopped|
|1 Tbsp||Soy sauce|
|100 g||Water chestnuts, chopped small|
|1 Tbsp||Fresh ginger, grated|
- In a bowl place mince, chives, prawns, water chestnuts, soy and ginger. Mix until well combined.
- Take a wonton wrapper and place a tablespoon of mixture in the middle, brush the edges with a little water then gather up and pinch together. Repeat with rest of filling.
- Cut around a sheet of baking paper to fit your steamer. Place the buns on top, ensuring they don't stick together.
- Cover and steam for 10 minutes or until the wrappers are translucent.
- Serve immediately with dipping sauce.