Shrimp Dumplings

Method

Roughly chop the prawns and combine with bamboo shoots, water chestnuts, spring onion, sesame oil, soy sauce, cornflour, white pepper and sugar in a bowl, mixing gently until just combined. Place approximately one teaspoon of filling in the centre of each wonton wrapper. Wet the edges with water, then fold into a triangle and bring the two opposite corners together, pressing gently to seal. Bring a large pot of water to a rolling boil and carefully drop in the dumplings in batches, stirring gently to prevent sticking. They are ready when they float to the surface and remain there for approximately one minute. Serve immediately with dipping sauce of soy sauce, rice vinegar and chilli oil.