Uyen says: “These can be enjoyed as a snack or starter. They also make a fantastic topping for noodle soups or even instant ramen. I always save uncooked ones for the freezer, then steam them from frozen for 10 minutes. I love to fold with a friend and a cup of tea so we can have a good catch-up.”

Makes 30 wontons
Cook time 7–15 minutes

Ingredients

150 minced (ground) pork
200g peeled raw king prawns (shrimp), finely chopped
100g tinned water chestnuts, finely chopped
2 spring onions (scallions), thinly sliced
2 tablespoons frozen edamame beans, defrosted
2 tablespoons oyster sauce
pinch of sea salt
1 teaspoon caster (superfine) sugar
½ teaspoon freshly ground white pepper
½ tablespoon cornflour (cornstarch)
200g square wonton wrappers (about 10 cm)
2 teaspoons sesame oil, plus extra for drizzling
10g garlic chives or coriander (cilantro) leaves, sliced into 3 cm pieces, to garnish (optional)

For the dipping sauce:

2 garlic cloves, finely chopped
2 bird’s eye chillies, thinly sliced
2 teaspoons brown sugar
1 tablespoon black vinegar or cider vinegar
2 tablespoons light soy sauce
1 tablespoon crispy chilli oil

Method

First, make the dipping sauce by mixing together all the ingredients in a bowl.

Add the pork to another bowl with the chopped prawns, water chestnuts, spring onions, edamame beans, oyster sauce, salt, sugar and white pepper and mix well. Lightly dust a plate with the cornflour and fill a cup with water.

To form the dumplings, place a wrapper onto the palm of your hand and dollop 1 heaped teaspoon of filling into the middle. Moisten the edges of the wrapper with water. Fold the wonton wrapper over into a triangle while pushing the air out of the filling, then pinch the wrapper together to form a sack. Pinch and fan out the top to seal, then place on the prepared plate. Repeat until you have used up all the filling.

To cook the wontons, bring a large saucepan of water to the boil, then gently drop in a handful of wontons (don’t crowd the pan) and let it come back to the boil. After 4–5 minutes the wontons will float to the surface. Cook for a further 2 minutes, then lift them out of the water with a spider or slotted spoon and place on a plate.

Drizzle with sesame oil and repeat until you have cooked as many as you need. Keep any extras for freezing. Garnish with the herbs, if using, then pour over the sauce or serve it on the side in dipping bowls.

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