Place the prawn tails and ginger in a food processor and blitz for 5 seconds. Scrape the side of the bowl down then add the tofu, truffle oil,
Filling the wrappers is quite simple, but it takes a little practice. Assuming you’re right-handed, hold the thumb and forefinger of your left hand together to form an O. Lay a wonton wrapper over the O. Take a heaped teaspoon of the mixture and place it in the centre of the wrapper. Using your thumb and forefinger of your left hand, fold the wrapper up towards the top of the filling, but don’t actually seal it in. Using the thumb of your right hand to keep the base flat, form it into a ‘cube’ of filling sealed with the wrapper but with an open top. Alternatively, you can lay a wonton wrapper on a board, dollop on the filling then, using both hands, fold the wrapper over the filling. This will work just as well, but ultimately is a lot slower. Place a reserved edamame bean in the centre of each dumpling.
Line a steamer basket or two with oiled paper, bamboo leaves (as I did) or a banana leaf. Place the dumplings on the oiled surface as you make them keeping them at least 1 cm apart as they’ll stick to each other. Once they’re all done, put a tight-fitting lid on and place over a steamer running at full heat and cook for 5½ minutes. While they’re cooking, make the dipping sauce. Mix the remaining soy sauce with the vinegar, sesame oil and reserved chives.
Simply take the steamer basket to the table along with the dipping sauce served in a wide dish and let people help themselves.
© 2010 Peter Gordon. All rights reserved.