To make filling, mix together
minced pork, minced prawns, soy sauce, rice wine or sherry, sesame
oil, sugar, pepper and egg white until mixture is well blended and
smooth.
Stir in corn flour.
Divide into 30 portions.
Cut off edges of won ton skins to
form circles, if necessary.
Place 1 portion of filling in the centre of won
ton skin.
Gather edges of won ton skin around meat filling.
Dip a teaspoon in water and use to smooth the
surface of the meat.
Garnish by placing a green pea or piece of chopped
egg yolk on tip of meat.
Gather edge to sea in filling.
Repeat with remaining won ton skins and meat
filling.
Line a steamer with a damp cloth; steam over high
heat for 5 minutes.