Ingredients

1. Prawn no shell - 340g
2. Ginger - 5g
3. Salt - 1/3 teaspoon
4. Chicken essence - 1/3 teaspoon
5. Sugar - smidgen, or very little
6. Pepper - smidgen or very little 
7. Sesame oil - smidgen or very little 
8. Starch - smidgen or very little

Process

1. Chop, and mix well all 8 ingredients
2. Moisten all the edges of the wonton wrapper by lightly dabbing it with water. Keep a small bowl of water on hand to re wet the edges if needed.
3. Place about 1 teaspoon on uncooked filling in the centre of the wonton wrapper
4. Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal
5. Use your thumbs to push down on the edges of the filling to make sure it stays centered in the middle
6. Keeping your thumbs in place, fold the wonton wrapper over one more time
7. Push the corners up and hold each corner in place between your thumb and index finger
8. Bring the two corners together so that one overlaps the other . press together to seal.
9. Steam the wontons for 4 to 5 min or alternatively boil for a short time until they float to the top
10. Drain the wontons and add the won tons to the hot oil, a few at a time, sliding them in carefully. Deep fry the wontons for 2 min in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one.
11. Drain the oil and serve wontons with sweet & sour sauce

MAKING THE DUMPLING FILLING

1. In a large bowl add 450g of minced Pork, leave some of the fat on for flavour. (if you can't mince, just dice finely)
2. Add 1/2 teaspoon of salt
3. Mix in a tablespoon of potato starch and 60ml of water. Mix well, then add another 60ml of water and continue to mix.
4. Add 1/3 teaspoon of sugar
5. Mix in 1/2 tablespoon Sesame oil, 1 tablespoon of Soy sauce & 3 tablespoons of oil.
6. Add 1/3 tablespoon of pepper to the mix.
7. Add a handful of finely chopped Spring onion and 100g of diced cabbage

MAKING THE DUMPLING CASING

1. In another big bowl, add 450g of flour and gradually mix in 250ml water, and 2 teaspoon of oil.
2. Mix and knead by hand to form soft dough.
3. Cover the dough with a towel and put it aside for about an hour.
4. Scatter some dry flour on a cutting board, knead and roll the dough into a sausage, about 5 centimeters in diameter, then chop it into small pieces.
5. Press each piece with your hand and to create a pancake shape.
6. Using a rolling pin, roll out the pancake to make it about 1mm thick.
7. Hold the pancake with your palm and put the filling in the centre
8. Wrap into half-moon shape and pinch the edges to close the dumpling.

Ingredients

1. 400g Prawn 
2. 2/3 teaspoon salt
3. 1 tablespoon potato starch
4. 1/3 teaspoon sugar
5. 1/3 teaspoon pepper
6. 2 tablespoon oil & sesame oil
7. 100g bamboo shoot strips

Making the dumpling filling

1. Add prawn, salt & starch into a large bowl. Mix all together with hand until the mixture turn sticky
2. Add bamboo shoot strips, sugar, pepper, oil & sesame oil into the mixture. Mix again with hand until mixture turn sticky

Making the dumpling casing

1. 150g potato starch
2. 150g wheat starch
3. Place both starch flour to the different large bowl
4. 200g boiling water (100 degree)
5. Pour boiling water into one of the starch, mix well & add another starch again, mix well
6. Scatter some dry flour on a cutting board, knead & roll the dough into a sausage, about 5 centimeters in diameter, then chop it into small pieces
7. Press each piece with your hand & to create a pancake shape
8. Using a rolling pin, roll out the pancake to make it about 1mm thick
9. Hold the pancake with your palm & put the filling in the centre
10. Wrap into half-moon shape & pinch the edges to close the dumpling

Cooking time

1. Steam 7 mins when fresh