These little dumplings are popular party food and easy to make. Wonton wrappers are available at Asian grocers and many supermarkets. Water chestnuts add a refreshing crunch. The shui mai can be made ahead and frozen, either cooked or uncooked.
500g chicken mince
1/2 cup tinned water chestnuts, finely chopped
3 spring onions, finely chopped
2 tsp minced ginger
1 egg white
2 tsp salt
1/4 tsp white pepper
200g packet fresh wonton wrappers
Mix all ingredients except the wrappers.
Hold a wonton wrapper in your palm and place a spoonful of filling in the centre. Wrap the sides up and around and pinch together firmly.
Place on an oiled bamboo steamer-basket, cover and steam for 5-7 minutes, until cooked.
Serve with an Asian dipping sauce.