Combine all ingredients except for wrappers in a food processor
and process until well mashed up, but pieces remaining (see
Lay wrappers on a flat surface or plate and brush with water so
each is slightly wet. Place one heaped teaspoon of filling mixture
onto each wrapper.
Fold in half, enclosing filling and press edges firmly to seal. Fill a
wok Ĺ full with water and bring to a boil. Fit steamer into wok and
line inside loosely with parchment paper if wanted.
Steam in batches, making sure to seperate each dumpling in the
steamer so they donít stick together. Serve with extra soy sauce or
your favourite dipping sauce.