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Ingredients
- 16 square wonton wrappers
- For the filling
- 250g minced pork
- 1 tbsp grated ginger
- 1 small egg, beaten
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- sea salt and pepper
- For the sauce
- 1 tbsp chilli oil
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1 tsp caster sugar
Method
Combine the filling ingredients in a bowl, mixing well with your hands until smooth.
Lay a wonton wrapper on a clean cloth. Place a teaspoon of filling in the centre of each wonton wrapper. Brush the edges with a finger dipped in water and fold over to form a triangle, pressing to seal the edges. Continue until you have 16 dumplings.
Cook the wontons in batches in a large pot of boiling water for 2 minutes or until they float to the top and are cooked (test one to make sure), then drain. Mix the chilli oil, sesame oil, soy and sugar together and drizzle on top.
Tip You will have plenty of wonton wrappers left over - bung them in the freezer for later use.
