These steamed dim sum dumplings make perfect canapes or starter dishes. They can be made in advance and frozen. They don’t have to be served in dim sum baskets. Just plate them on starter plates and drizzle with sweet soy. They are delicious served with chilli oil.

INGREDIENTS

250g minced pork
200g raw prawns, roughly chopped
50g water chestnuts, roughly chopped
2 tbsp light soy sauce
1 tbsp sesame oil
1 dsp plain white flour
1 dsp demerara sugar
1⁄4 tsp ground white pepper
175g wantun pastry

METHOD

Combine pork, prawns, water chestnuts and flour in a large mixing bowl. Season with light soy sauce, sesame oil and ground white pepper to taste.
If you are using square wantun pastry, trim the corners off to form round shapes. Place a circle of wantun pastry on the palm of your hand and put 1 dsp of the filling mixture in the centre. Bring the sides up around the filling to form a cup and pinch the sides to form pleats, exposing the filling at the top. Place the dumpling on an oiled dish and continue until all the filling has been used up.
You can cook the dumplings on the same day or keep them in the freezer for future use.
Steam the dumplings in a bamboo steamer or an electric steamer and cook for 15 minutes or so until the meat is cooked.
Transfer onto serving platters and drizzle with sweet dark soy and chilli oil.