Last weekend I made dumplings using the wonton wrappers I got from China Town in London.
We tried them three ways: steamed, fried and then steamed, just fried.
We like the steamed ones best.
For a filling I mixed some minced pork (from our Oxford, Sandy and Black pigs) with some leeks gently fried in oil, some fresh coriander, an egg and some soy sauce.
I made a lot and we ate ourselves silly.
We had them with three different dipping sauces: soy sauce; sweet chilli sauce; and a mix of black vinegar, sesame oil and sesame seeds.
I will be making these again, but might next time include some more vegetables in the meal!