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500 g
2
tablespoons
2
2
cloves
1
25 g
1
teaspoon
1
teaspoon
2
tablespoons
1
tablespoon
2
tablespoons
20-24
Garnishing :
1/2
5
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Lean pork, minced
Dried black fungus, soaked and finely chopped
Small shallots, finely chopped
2
garlic, finely minced
Green chili, finely minced
Coriander leaves and stalks
Salt
Pepper
Vegetable oil
Corn flour
Water
Wonton wrappers
Cucumber, slice thinly into sticks
Shallots, chopped and made into Crispy Fried Shallots
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Method :
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Mix the pork, black fungus, shallots,
garlic, chili, coriander, salt and pepper in a bowl.
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Heat the oil in a wok and stir fry the
pork mixture for about 5 minutes, or until cooked through. Allow to
cool.
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Mix together the corn flour and water in a
bowl, adding a little more water if needed.
-
With your finger, paint some of the corn
flour mixture around the edge of a wonton wrapper.
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Put a teaspoonful of the pork mixture on
the wrapper in a sausage shape.
-
Roll up the wrapper, pressing the edges
together. Continue until all the filling is used up.
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Steam or gently boil the dumplings for 5-6
minutes and then serve.
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Garnished with the shallots and cucumber
stick and with the dipping sauce.
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