Wan Tan or Thai Dim Sum

Ingredients for 4 servings:

• 16 wonton dough sheets (frozen)
• 250 g minced pork
• 60 g raw peeled prawns and 25 g water chestnuts
• 1 garlic clove(s)
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oil (sesame oil)
• 16 stalks of chives for tying together

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the frozen wonton wrappers (available at Asian stores) under a damp cloth. Place the minced meat in a bowl, finely chop the shrimp, and add them. Drain the water chestnuts, chop them, and add them as well. Peel the garlic and add it to the very finely chopped mixture. Knead the mixture well and season with fish sauce, soy sauce, sesame oil, sugar, and pepper. Place 1 tablespoon of the mixture in the center of each dough sheet and moisten the edges of the dough sheets. Then pull the ends up, twist them slightly, and press them together firmly. Tie the bundles together with 1 sprig of chives. Bring a pot of water to a boil and place a sieve over the water so that the sieve does not touch the water. Steam the wonton wrappers in this for about 12 minutes.