Goyoza: Brock Style.

Kinda like a cross between steamed and fryed mini dim sim. (From Japan).

Ingredence:
80 Goyoza or wonton skins.
500g Minced pork.
250g Very finly sliced wonbok.
8 stalks of spring onions. Finley sliced.
2 eggs. Beaten.
3 Table spoons of ket chap mannis.

Dipping sauce:
1/4 cup light soy sauce.
1/4 cup red wine vinager.
1/4 cup sweet chilli sauce.
2 table spoons of fish sauce.

Method: