Chinese dumplings

INGREDIENTS
175g (6oz) minced pork
2 spring onions, finely chopped
115g (4oz) shiitake mushrooms, finely chopped
1cm (1⁄2in) piece of fresh root ginger, peeled and grated
1⁄2 tsp sesame oil
1 tbsp chopped coriander leaves
1 tbsp light soy sauce
freshly ground black pepper
20 wonton wrappers
1 egg, beaten
lettuce or napa cabbage, for steaming

METHOD
In a bowl, mix together the pork, spring onions, mushrooms, ginger, sesame oil, coriander, and soy sauce. Season with pepper.
Place each wonton wrapper on a clean surface and spoon a little of the pork mixture into the centre of each one. Brush the edges lightly with egg, fold the wrapper in half, and crimp the edges to seal.
Fill a pan about one-quarter full of water and bring to the boil. Line the steamer with lettuce and add the wontons. Place the steamer on a rack so it sits above the water, cover, and steam for 10 minutes, or until cooked. Serve at once.