There is a very pleasant tradition in Hong Kong of eating dishes which are collectively known as Dim Sum at lunchtime. There are special Dim Sum restaurants (although not as many as there used to be) and one can enjoy eating up to  a dozen different dishes at them while still having what is only a light lunch. I particularly enjoyed prawn dumplings, which are made as follows:

You need what are called egg roll. These can be bought ready made. Otherwise sift ½ 1b flour and ½ teaspoonful salt together into a bowl and gradually combine them with ¼ pint cold water. When you have a firm, pliable dough, roll it out until it is paper thin, then cut it to the size you need.

Ingredients

• Egg roll (see above)
• 2          spring onions, white part only
• 1          lb uncooked prawns, shelled
• 4          water chestnuts
• 1          teaspoonful soy sauce
• 1          teaspoonful salt
• Pinch white paper
• 3          teaspoonfuls peanut oil

Method

Peel water chestnuts and mince finely. Chop prawns roughly and shred spring onions. Mix together prawns, spring onions, water chestnuts. Oil, soy sauce, salt and pepper and allow to stand for 20 minutes. Cut wrappers into 2½ “circles. On each piece place a spoonful of the mixture, fold over to form half a circle and seal edges with beaten egg. Place on greaseproof paper in a steamer and steam over boiling water for 10 minutes.