CC license

Ingredients : Makes 20-24

  • 500 g (~1 lb) Lean pork, minced
  • 2 Tbsp Dried black fungus, soaked and finely chopped
  • 2 Small shallots, finely chopped
  • 2 cloves garlic, finely minced
  • 1 Green chillie, finely minced
  • 25 g (~1 oz)Coriander leaves and stalks
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 Tbsp Vegetable oil
  • 1 Tbsp Corn flour
  • 2 Tbsp Water
  • 20-24 Wonton wrappers

Garnishing :
  • ½ Cucumber, slice thinly into sticks
  • 5 Shallots, chopped and made into Crispy Fried Shallots

  1. Mix the pork, black fungus, shallots, garlic, chili, coriander, salt and pepper in a bowl.  
  2. Heat the oil in a wok and stir fry the pork mixture for about 5 minutes, or until cooked through. Allow to cool.
  3. Mix together the corn flour and water in a bowl, adding a little more water if needed.
  4. With your finger, paint some of the corn flour mixture around the edge of a wonton wrapper.
  5. Put a teaspoonful of the pork mixture on the wrapper in a sausage shape.
  6. Roll up the wrapper, pressing the edges together. Continue until all the filling is used up.
  7. Steam or gently boil the dumplings for 5-6 minutes and then serve.
  8. Garnish with the shallots and cucumber stick and serve with the dipping sauce.