A teaspoon or so of this mix is then placed in the centre of a circular wonton pastry, and using one hand to cup the pastry, the other to push the mix down and rotate it until it forms the shape you see below. Looks easy, but takes a bit of practice!
The open wontons are then steamed in a bamboo steamer for about 10 minutes. I don't have one (yet! that Christmas list is growing) so had to improvise, but they cooked beautifully and drizzled with some dark soy sauce, tasted delicious!
It was so much fun learning to make dim sum - something I never thought I could do at home, and it really easy far simpler than you'd think. At the same class we also learnt how to make Jiaozi, really flavoursome half-moon shaped Chinese dumplings, which are deep fried; The Most Delicious BBQ ribs, cooked in the oven, the longer, the better which just fell off the bone, and are definitely next on my list to try at home; and Glutinous Rice in Lotus Leaf, which looks really impressive, and is also utterly delicious.