• 250g pork mince
  • 2cm piece ginger, grated
  • 1 small egg, beaten
  • 1 tbs oyster sauce
  • 16 square wonton wrappers (see Notes)
  • 1 tbs chilli oil (see Notes)
  • 1 tbs soy sauce
  • 1 tsp caster sugar
  • Combine the pork, grated ginger, egg and oyster sauce in a bowl and mix well with your hands.
  • Lay a wonton wrapper on a clean cloth. Place a teaspoon of filling in the centre of the wonton wrapper. Brush the edges of the wrapper with a finger dipped in water and fold over to form a triangle. Press to seal the edges together, then bring the 2 corners of the long side together and press to make a snug parcel. Repeat with the remaining wonton wrappers and filling until you have 16 dumplings.
  • Cook the dumplings, in 2 batches, in a large saucepan of boiling water for 2 minutes or until they float to the top and are cooked (test one to make sure). Drain the dumplings and divide among serving plates.
  • Combine chilli oil, soy and sugar, and drizzle over dumplings. Serve with hot and sour soup.