Steamed Pork and Prawn Dim Sum

18-20 wonton wrappers

For the filling:

8 ounces of pork loin or boneless chops trimmed (or ground pork)

7 ounces of raw prawns peeled, chopped

1 green onion finely sliced

2 tablespoons of grated ginger

1 small carrot finely grated

1 tablespoon of soy sauce

1 tablespoon of lime juice

3 teaspoons of rice flour or cornstarch

Salt and pepper to taste

For the dipping sauce:

2 tablespoons of rice wine or sherry

2 tablespoons of soy sauce

1 teaspoon of palm sugar or sugar

1 teaspoon of finely sliced green onion

1. To make the dipping sauce, whisk all ingredients together until sugar is dissolved and set aside.
2. Dice the pork and place in a food processor. Press the pulse button until coarsely ground. Add the remaining filling ingredients and pulse a few times just to combine.
3. Lay a few wonton wrappers on a clean dry work surface and place a teaspoon of the filling in the centre Dampen the edges of the wrappers with water and gather the sides of each wrapper around the filling, pinching to form a shape like an open coin purse. Repeat with remaining filling and wontons.
4. Lightly oil the base of a Circulon silicone steamer and place the steamer over a pan of boiling stock or water (for extra flavor, add a splash of wine, herbs, lemongrass or other aromatic).
5. Cover and steam the dim sum for about 6-8 minutes, or until the filling is cooked and the wrappers are tender. Serve straight away with the dipping sauce.