makes 1 servings (6-7 pieces)

For the filling
70g white chicken or pork meat, skinned and minced or processed fairly coarsely
50g peeled prawns, minced or processed fairly coarsely
40g finely cubed water chestnuts (available canned)
1 spring onion (scallion), finely chopped
6 pieces wonton pastry
2tsp cooked crabmeat
1tsp potato flour
¼ tsp. ground white pepper
1 tsp. light soya sauce
1tsp sugar
1/2 tbsp. oyster sauce
¼ salt
1tbsp vegetable oil  

For the garnish
green salad leaves
fresh coriander leaves for sprinkling

Mix all the filling ingredients together in the mixing bowl mixed well .

Trim the four corners from the pastry.

Take one sheet and place it in the hollow of the thumb and forefinger, forming a declivity.

Place about 2tbsp. filling in the declivity and press together the top of the sheet to form an open pouch.

Continue in this way until you have made 6 Dim Sim.

Dip the base of each one in oil and place in the top half of a steamer.

If you are using the bamboo baskets instead, place 5 pieces in each one.

Put a little crabmeat on top of the filling in each Dim Sim.

Place the baskets on top of each other, placing a lid on the top basket. Steam for 10 to 12 minutes over boiling water.

Arrange salad leaves on individual plates and place 2 pieces on each one.

Serve Dark Soya Sauce separately in small bowls.