Fish Wonton (Dumpling)

Ingredient for filling
* 2 hallots, peeled
* 200g boneless snapper fillet
* pinch of salt
* 1 tsp sesame oil
* 1 whole egg
* white pepper
* 1 tbs rice wine
* 1 tbs cold water
* half cup of bamboo shoot, chopped (optional)
* 24 round wheat dumpling wrappers

Chilli dressing
* 1 tbs bottle nonya sambal chilli
* halp cup of stock in which the wonton were boiled
* 1 tsp olive oil

Method
Chop peeled shallots in a food processor. When smooth, slice fish and add half the amount. Break a whole egg into the bowl and process some more.

Add the rest of the fish, sesame oil, cold water and rice wine. Process for a few bursts till the paste is smooth. Do not overdo this step as the fish texture would otherwise change and become rubbery.

Remove paste from bowl and season with salt and pepper. Stir in the bamboo shoot(optional).

Spray some oil on a flat plate to hold the wonton after wrapping. Bring a pot of water or stock to the boil.

Prepare wonton by placing a teaspoonful of filling onto the middle of a wrapper. Wet the edges and fold over and press to secure edges. You can pinch the edges at intervals to get a lacy effect. Place wonton on the oiled plate.

When the water boil, add half the wonton and allow to boil gently till they float, that's when they are ready and cooked.

Remove and place on a serving plate and sprinkle some oil over to prevent sticking.

Toss dumpling with a dressing of bottled nonya sambal chilli watered down with half a cup of stock and one teaspoon of olive oil.

Served 24 dumplings.