Wonton Dumplings and Taiwanese Samosas

500g of pork meat

4 large leaves of Chinese Cabage chopped 

1 small root of fresh ginger grated 

3 cloves of garlic thinly chopped 

2 large carrots grated

1 small pkt of thin rice noodles 

1 pkt of Gow Gee pastry

1 Wonton wrappers

4 Tbls of soy sauce

4 tbls of oyster sauce

1 tbls of fresh coriander leaves chopped 

Corn flour in water to seal wonton and Samosas 

Method 

Place the rice noodles in a bowl with some tap water to soak. 

Place all vegetables in a blender and chop until all are in fine pieces place in a bawl with the chopped prawns, and also chop the noodles into small pieces and add to the rest of the ingredients as well as the soy sauce and oyster sauce and mix all together well. 

Take the samosa  pastry out of its packet and rub each one with flour to make it easer to fork. Place a small amount of the filling and fold in sides to cover filling and fold in to small pleated parcels and for the Wontons place mixture in the middle of the wonton pastry and twist to make the dumplings. 

You can cook in a steamer or fry in a fry pan.  

 Serve with either soy sauce or sweet chilli sauce as entree!