Steamed Pork Dumplings

Description

 * Makes about 25 steamed dumplings.

Ingredients

 * 1 packet wonton pastry squares
 * 25 small school prawns (optional)

Dumpling filling

 * 6 dried shiitake mushrooms
 * 250 g / 8 oz minced pork
 * 250 g / 8 oz raw prawns, shelled and deveined
 * 1 teaspoon finely grated fresh ginger
 * 6 tablespoons finely chopped spring onions (scallions)
 * 6 tablespoons finely chopped canned water chestnuts
 * ½ teaspoon salt or to taste
 * 1 tablespoon light soy sauce
 * 1 teaspoon Oriental sesame oil

Directions

 * 1) Soak mushrooms in very hot water for 30 minutes.
 * 2) Squeeze out excess liquid, discard stems and chop caps finely.
 * 3) Put mushrooms and pork into a bowl with the prawns, finely chopped.
 * 4) Add ginger, spring onions, water chestnuts, salt, soy sauce and sesame oil.
 * 5) Mix thoroughly with hands to combine and distribute seasonings.
 * 6) Put a heaped teaspoon of filling on a square of pastry and gather pastry around filling, leaving top open like a little drawstring purse.
 * 7) Put a shelled small prawn on top of each if liked, pressing it down firmly on filling.
 * 8) Brush strips of greaseproof paper with sesame oil and place in steamer.
 * 9) Arrange dumplings on the paper and steam over boiling water for 15 minutes.
 * 10) Serve warm with soy or chilli sauce for dipping.