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Sichuan spicy pork and prawn wontons

You can make these in advance, then freeze them and cook straight from frozen when required.
From Ching-He Huang
Serves 6 as a starter

36 wonton wrappers, 7.5cm/3 inch square
1 egg, beaten
For the filling
200g/7oz minced pork
200g/7oz raw tiger prawns, shelled, deveined and finely chopped
1 large spring onion, finely chopped
1 tablespoon freshly grated root ginger
1 tablespoon light soy sauce
1 tablespoon Shaohsing rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornflour
1 pinch of ground white pepper
For the sesame vinegar soy dressing
2 tablespoons light soy sauce
2 tablespoons clear rice vinegar or cider vinegar
2 tablespoons toasted sesame oil
1 teaspoon toasted sesame seeds
For the Sichuan chilli sauce
4 tablespoons chilli oil
1 tablespoon light soy sauce
1 teaspoon dry-toasted Sichuan peppercorns, ground
1 teaspoon chilli sauce
To serve
1 small handful of freshly chopped coriander
1 spring onion, sliced

METHOD
• Combine all the ingredients for the soy dressing and place in a small bowl. Do the same for the Sichuan chilli sauce. Put all the ingredients for the filling into a bowl and mix well.
• Take one wonton wrapper and place 11/2 teaspoons of the filling in the centre. Dip your finger in the beaten egg and wet along each side of the wrapper, then gather up the sides and mould around the filling into a ball shape, twisting the top to secure. Repeat with the remaining wrappers.
• Bring a very large pan of water to the boil over a high heat, then turn the heat down to medium and, using a slotted spoon, gently lower the dumplings into the water and cook for 5 minutes until the skin turns translucent yellow and the wontons float lightly to the surface of the water (don’t overcook them as they will open up). Test one to see if the filling is cooked. If not serving immediately, turn the heat to very low until ready. Then, using the slotted spoon, gently lift the wontons out and divide between six bowls. Spoon 1 tablespoon of the water the dumplings were cooked in over them (this keeps them moist and also dilutes the hot fiery paste and helps create a lovely sauce).
• Serve with the dishes of chopped coriander and spring onion, the sesame vinegar soy dressing and Sichuan chilli sauce. Guests can help themselves to the dressing or sauce of their choice (or even both!).

Ching’s Tips
• You can serve this as a starter or accompanied with a host of other dishes.
• If you are feeding fewer people, you can freeze the surplus wontons. For a delicious soup, cook the frozen wontons as above in vegetable stock with Chinese leaves, seasoned with light soy sauce, clear rice vinegar or cider vinegar and spring onions. Or you can make them open-wrapped and then steam them for a version of the classic Cantonese sui mai dumpling.