Chef: Ching-He Huang

INGREDIENTS:

For the filling:
 7 oz raw chicken breast
 7 oz fresh raw prawns, shelled, deveined
 1 large spring onion, finely chopped
 1 tbsp freshly grated ginger
 1 tbsp light soy sauce
 1 tbsp rice wine
 1 tsp sesame oil
 2 tsp corn flour
 Pinch of salt and ground black pepper
 8 wonton wrappers

For the soup:
 8 wonton wrappers
 1l (1 ¾ pints) chicken stock
 7 oz chopped Chinese leaf
 2tbsp rice vinegar
 2 tbsp light soy sauce
 2 finely chopped spring onions
 1 teaspoon finely chopped coriander

For the dipping sauce:
 2 tbsp soy sauce
 2 tbsp rice vinegar
 2 tbsp sesame oil
 1 red chilli, finely chopped
 pinch finely chopped coriander


METHOD:
In a food processor mince the chicken breasts.  Add the prawns to the food processor and blitz slightly to retain some of the texture.  Put all the chicken and prawn mixture into a bowl then add the other filling  ingredients and combine thoroughly.

Using half the filling mixture take 2 tsp of the filling and place it in the center of a wonton wrapper.  Gather up the sides of the wrapper and mould around the filling in a ball shape, leaving the centre open. Make all the dumplings this way (make sure you have half the filling left for the wonton soup).

Oil the bottom of a bamboo steamer. Fill a wok or pan with boiling water to a depth that will not submerge the base of the steamer. Place the steamer in the wok and steam for 6-8 minutes.  Combine the dipping sauce ingredients to serve with the dumplings.  Serve steamed dumplings

To make Wonton Soup
 

Using the remaining half of the filling mixture. Take 2 tsp of the filling and place in the centre of the wonton wrapper but this time gather all the corners into the middle of the wrapper and mould the wonton to enclose the filling completely. Bring the chicken stock to a boil then add the whole wontons, the chopped Chinese leaf, rice vinegar, light soy sauce and chopped spring onions.  Cook for 4-5 minutes in the clear broth.
 

Sprinkle with coriander and serve.