These dumplings taste so good, you would think they came straight from an asian restaurant. They may look tricky to make but the technique is easy to master.

Serves 4

Ingredients:

• A pack of wonton/dumpling wrappers – normally comes in a pack of 100 (you may not use all of them up)
• 500g ground/minced pork
• 2 tsp minced fresh ginger
• 2 tsp of minced garlic
• 4 spring onions, sliced
• 3 Tbsp soy sauce
• 2 Tbsp sesame oil, + more for cooking
• 2 eggs
• ½ of a cabbage, finely shredded
• additional: 10 prawns, finely chopped

Method:

• Defrost the wonton wrappers / skins.
• In a large bowl combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg, cabbage and prawns if using.

• Once the wrappers are defrosted, carefully pull the wrappers apart and place on a dry or lightly floured surface.
• Place 1 heaped teaspoon of filling onto each wrapper.

• Moisten the edges with water and fold edges over to form a semi circle. Roll the edges to seal in the filling.

• If you want to go one step further, bring the two edges of the semi circle together and press together.

• Set dumplings aside on a slightly floured surface until ready to cook.
• To cook, heat a pan until hot. Add 1 Tbsp of sesame oil. Place dumplings in a single layer and fry for 2 minutes or until the bottoms are golden brown.

• Add ½ a cup of boiling water and cover and cook for 7 minutes / or until the water is absorbed.

• Serve with soy sauce