Instructions

1. In food processor blitz the flat head until just blended. (Do not over work).
2. Place fish paste into mixing bowl and add all the ingredients, fold together gently.
3. Take a teaspoon of filling and place in the centre of a wonton skin.
4. To seal the dumpling dip your finger into a cup of cold water and run it around the edge.
5. Fold over filling and seal dumpling by pressing firmly between thumb and fore finger.
6. Take care not to leave any air pockets in the dumplings themselves.
7. At this stage you should have a rectangle.
8. Now fold and press the two distant points together to make what almost looks like tortellini.
9. For the dipping sauce whisk the water, sugar and vinegar together just enough to dissolve sugar. Add ginger.
10. Line a bamboo steamer with baking paper and set into a large wok.
11. Place enough water to come up to the side of the steamer but not enough to wet the dumplings.
12. Lay batches of 12 dumplings at a time into the steamer. Cover with a lid.
13. Steam for 5-7 minutes, check for doneness before serving.
14. Combine all ingredients for the dipping sauce and serve with dumplings.