Stewart Wesson's Steamed Pork, Water Chestnut and XO Dumplings

Heat the Electrolux Steam oven to 130 degrees C with the Electrolux Steam function.

Combine Lean Pork (10.5 oz), Scallion (1/2 bunch), XO Sauce (2 tsp), Garlic (2 cloves), Fresh Ginger (1 piece), Water Chestnuts (1 3/4 cups), Sesame Oil (1 tsp), Light Soy Sauce (1/3 cup), Black Vinegar (2 tsp), and Fresh Cilantro (1/4 bunch) except the wrappers in a big bowl.

Mix well with a pinch of ground white pepper and set aside.

Lay out all the Dumpling Wrappers (30) on a bench and place a small amount (around 15g) in the centre of each dumpling.

Wet the edges of the wrapper with water using a pastry brush and pull all the sides up till they meet in the middle. Crimp the wrapper together so that the dumpling is completely sealed.

Push the seal of the dumpling until the wrapper is the same thickness as the rest of the wrapper, to ensure even cooking.

Place on a tray lined with baking paper and steam for 10 minutes, until the pork mixture is cooked.

Serve immediately with a soy or chili dipping sauce.