| 200 gm 'wantan' skin - trim off the four corners | | Filling: | | Dice these two ingredients: | | 200 gm medium-sized prawns | | 100 gm meat (porkchicken) | | 50 gm finely chopped carrots | | 1 stalk spring onions - chopped | | Seasoning: | | 1/2 tsp salt (or to taste) | | 1/2 tsp monosodium glutamate | | 1 tbl sesame oil | | 1 dsh pepper | | 1 tbl tapioca flour |
| | Method: COMBINE seasoning ingredients in a bowl except the tapioca flour . Add in prawns, meat and carrots . Stir well to mix. | | Add chopped spring onions and tapioca flour and mix thoroughly. Refrigerate mixture for 40 to 50 minutes. | | Put 2 to 3 teaspoons of filling in the centre of each 'wantan' skin. Gather the edge of the wrapper to the top so that only the top of the filling is seen. | | Line the bamboo steaming rack with banana leaf. Lightly brush with oil then place dumplings on it. Steam over rapid boiling water for 7 to 10 minutes or till cooked. | | Serve dumplings with chilli sauce mixed with mustard . |
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