Sui mai dumplings
Ingredients
- 225 g wonton skins, thawed if frozen
- leaves Fresh coriander
- 250 g raw tiger prawns, peeled, deveined and coarsely chopped
- 250 g minced fatty pork
- 1 tsp salt
- 1/2 tsp white pepper
- 100 g fresh or tinned water chestnuts, drained if tinned, finely minced
- 1 1/2 tbsp light soy sauce
- 2 tbsp finely chopped spring onions
- 1 tbsp chinese cooking wine (or dry sherry)
- 1 tsp sugar
- 2 tsp sesame oil
- 1 egg white, lightly beaten
- Dipping sauces of your choice
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