Steamed Wontons

Mash the ginger and spring onions with a knife. In a small bowl, combine the mashed ginger and spring onions with the water. Let it soak for 5–10 minutes.

In a mixing bowl, combine the minced pork with the marinade ingredients. Let it marinate for at least 30 minutes.

Fill each wonton wrapper with about 1 heaping teaspoon of the filling. Apply some water along the edges. Fold over one edge to make a triangle. Bring the ends together and press well. Repeat with the remaining wrappers.

Heat the wok with cooking oil, stir-fry the minced garlic and shallots until fragrant. Add in the remaining ingredients and sauté for another 10 seconds until the sugar melts. Set it aside.

Boil enough water in a pot with cooking oil. Put in the wontons and let them cook for 10 seconds at medium heat. Remove and place on a greased steaming plate. Lay them flat quickly to prevent sticking. Brush some oil on top of each wonton.

Fill a wok with water and place over high heat. When the water is boiling, steam the wontons for 8 minutes. Remove them from the steamer, brush the dipping sauce on top of each wonton. Garnish with some chopped spring onions. Serve the wontons while hot with the dipping sauce.