Wontons.

Wontons.

It's half term, it's cold and it's wet so the girls and I put the tennis on and made these... So impressed with the girls' handiwork.

Makes 36.

(You will need 10cm round wonton wrappers).

   Pork filling.

In a large bowl, put in

-20g dry Shitake mushrooms, add

-cold water.

Leave aside for 30 minutes to soften.

But substitute with 50g fresh chestnut mushrooms if you prefer.

In a separate large bowl, put in

-600g mince pork,

-2tbsp finely chopped or grated ginger,

-2 large finely chopped or grated garlic cloves,

-2 finely sliced spring onions,

-1 finely chopped carrots,

-2tbsp oyster sauce,

-2tbsp soy sauce,

-1tbsp sesame oil.

Add

-chopped Shitake or chestnut mushrooms.

Mix gently to combine.

Leave to marinate for at least 30 minutes.

   The glue.

-2tbsp plain flour, mix with

-2tbsp cold water.

   To assemble.

Place around a teaspoon of pork filling in the middle of the wonton wrapper.

Brush the edges with the glue.

Fold over to make a semi-circle.

Bring the ends in and glue them together.

Steam, in batches, for 10 minutes.

Serve with the sauce.

   Dipping Sauce.

In a bowl put in,

-1tbsp chopped or grated ginger,

-1tbsp chopped or grated garlic,

-1 sliced spring onion,

-1tbsp chopped coriander,

-1 chopped chilli (not essential),

-2tbsp soy sauce,

-2tbsp balsamic vinegar,

-1tsp sesame oil.

Stir and leave aside until needed.

Note: if you have any pork filling left...Roll them into meatballs, steam them (12 minutes) and serve them along side the wontons.