Chinese Steamed Wontons with Plum Sauce

Combine the egg, 2/3 cup cold water and salt in a bowl. Sift flour into a large bowl. Make a well in the centre and add egg mixture.

Stir with a wooden spoon until it forms a dough (you may need to add a little more water). Knead on a lightly floured surface for 5 minutes or until smooth. Form into a ball. Place in a bowl, cover with plastic wrap and stand for 30 minutes.

Meanwhile, combine pork, shallots, water chestnuts, ginger, garlic, soy sauce, oil and sugar in a bowl. Line a baking tray with baking paper.

Divide dough into 4 equal portions. On a floured surface, roll out 1 portion of dough until very thin. Cut into 8cm squares (you should get 10 squares from each portion to make 40 squares in total).

Place 2 teaspoon of the pork mixture into the centre of each square. Lightly brush edges with water. Bring edges together and using your fingers, press to seal. Repeat with remaining squares and filling.

Line a large bamboo steamer basket with a sheet of baking paper. Arrange wontons in a single layer in the steamer basket.

Bring 5cm of water to the boil in a medium-sized wok over high heat. Reduce heat to medium. Place steamer basket in the wok over boiling water making sure the base does not touch the water and cover. Steam for 15-20 minutes or until cooked through.

Remove and cover to keep warm. Repeat with remaining wontons. Place on a serving platter and serve with plum sauce.