Ingredients

• For the filling:
• 1 shallot, finely minced
• 3 cloves of garlic, grated
• 1 piece of ginger (4-5 cm), skinned and grated
• 1 bunch of scallions, finely chopped
• 1/2 pound of rock shrimp, diced
• 1 pound of ground pork
• 1 teaspoon of sea salt
• 1 teaspoon of white pepper
• 2 Tbsp of sesame oil
• 1 Tbsp of mirin
• 2 Tbsp of soy sauce
• 1 Tbsp of rice wine vinegar
• 1 pack of wonton wrappers
• For the dipping sauce:
• 1/4 cup of soy sauce
• 1/4 cup of mirin
• 1/8 cup of rice wine vinegar
• A pinch of white pepper
• A pinch of toasted sesame seeds
• Sliced red Holland chilies (optional)

Method

Step 1

Combine and stir the ingredients for the filling.

Step 2

Combine all ingredients for the dipping sauce in a bowl and let rest at room temperature.

Step 3

Set aside a bowl of water.

Step 4

Scoop the marinated pork meat with a teaspoon and place in the center of the wonton wrapper

Step 5

Dip your finger into the water and draw moisture on the sides of the wrappers

Step 6

Bring the diagonal corners to meet in the center and seal to close.

Step 7

Heat a non-stick pan with a little oil.

Step 8

Pan fry a few wontons at a time (6 pieces depending on the size of your pan) for about 1 minute.

Step 9

Once the bottoms begin to turn golden brown, add water to the pan till it reaches a 1/4 the height of the dumplings.

Step 10

Cover the pan with a lid for 3 -4 minutes.

Step 11

The wontons are done when the water is almost evaporated.

Step 12

Remove with a slotted spoon and serve immediately with the dipping sauce.

Recipe courtesy of Mohan Kulasingam.