Pork Wontons

Somewhat following Ken Hom's recipe:
- 250g pork mince
- packet wonton wrappers (or gow gee wrappers)
- fresh coriander, finely chopped, including stems
- ginger, finely diced
- spring onion, finely diced
- cabbage, finely chopped
- mushrooms, finely chopped

Make two fillings:
1) pork + coriander + ginger + spring onion
2) pork + cabbage + mushroom + ginger + spring onion

and add light soy, dark soy, shao xing wine, sugar, black pepper. Refrigerate for 15 mins.

Make wontons. Two ways to cook: steam in steamer, or pan-fry then steam in pan (with not too much water). Cook for about 10 mins.

Serve with: fried tofu, microwaved bok choy, sang choy bao for leftover filling cooked in pan. Serve with chinkiang vinegar + soy sauce.

Result: 5. Wonton pastry turned out a bit funny but the pork + coriander dumplings were very yummy!
Preparation: Somewhat messy and time consuming, and lots of chopping. Worth it, but would take a long time to scale up.