In a large bowl, combine the pork mince, ginger, garlic, soy sauce and spring onion. Add 2-3 tablespoons of water and mix well until the mixture becomes slightly sticky.
500 g pork mince, 1/2 teaspoon ground ginger, 2 cloves garlic, 2 tablespoons soy sauce, 3 spring onions, 3 tablespoons water
Divide the mixture into 12-14 portions and roll into small balls.
Heat extra virgin olive oil in a large frying pan over medium heat. Place the pork balls into the pan, leaving a little space between each one.
1 tablespoon extra virgin olive oil
Place a wonton wrapper over each meatball and gently press it down so it wraps slightly around the sides.
12-14 wonton wrappers
Carefully pour about half the water (1/2 -1 cup) into the pan. Bring to a boil, then cover with a lid and steam for 3-4 minutes.
1-2 cups water
Remove the lid and allow the water to mostly evaporate, then pour in the remaining water. Cover again and repeat the process for another 3-4 minutes, or until the pork is cooked through and the wrappers are soft.
