In a mixing bowl, combine the vitamised meat, wasabi, shrimp paste, worcestershire and chilli.
Place a tsp. of mix onto the dumpling pastry, brush with a little water then fold over and crimp to seal (you can use a fork to crimp the edges.)
Place onto either baking paper or lettuce leaf (I used banana leaf) and steam for 8 -10 minutes
Mix together the orange juice, soy sauce, sesame oil and chopped coriander. This is your Ponzu dipping sauce.
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