Ingredients:

400g chicken thigh fillets, chopped.
100g reduced-fat feta cheese, chopped.
¼ teaspoon ground cinnamon.
¼ cup chopped fresh parsley.
200g Hana Won Ton.

Ingredients of Spinach and sultanas:

1 bunch (500g) English spinach, shredded.
1 medium (200g) red capsicum, sliced.
2 medium (240g) carrots, chopped.
½ cup (80g) sultanas.
1-tablespoon lemon juice.
1 tablespoon flaked almonds.
2/3 cup (160ml) buttermilk.

Instruction:

• Blend or process chicken, cheese, cinnamon and parsley until mixture is almost smooth.
• Place a teaspoon of mixture in center of each Hana Won Ton, brush edges with water, gather
edges together to form a pouch.
• Add Hana Won Ton to large pan of boiling water, simmer, uncovered until cooked through;
drain.
• Serve with spinach and sultanas.
• Spinach and sultanas combine spinach, capsicum and carrot in non-stick pan, cook, covered,
until capsicum is soft.
• Stir in sultanas, juice, almonds and buttermilk, stir over heat until heated through.

Ingredients:

6 Chinese dried mushrooms.
500g uncooked medium prawns.
2 litres (8 cups) chicken stock.
1 ½ cups (120g) shredded Chinese cabbage.
2 tablespoons light soy sauce.
2 tablespoons dry sherry.
3 green onions, sliced.
½ cup chopped fresh coriander leaves.
100g thin fresh Hana egg Noodles

Ingredients of Won Ton:

300g uncooked medium prawns.
100g minced lamb.
2 canned water chestnuts, chopped, drained.
1 clove garlic, chopped.
1 teaspoon grated fresh ginger.
¼ cup fresh coriander leaves.
1 tablespoon salt-reduced soy sauce.
2 teaspoons dry sherry.
400g Hana Won Ton.

Instruction:

• Place mushrooms in heatproof bowl, cover with boiling water, stand 20 minutes.
• Drain mushrooms, discard stems, slice caps finely.
• Shell and devein prawns, leaving tails intact.
• Heat stock in large pan, add mushrooms, cabbage, sauce, sherry, half the onion, coriander
and Hana Won Ton.
• Simmer, uncovered, 5 minutes, ad noodles and prawns, simmer, uncovered, until prawns are
tender.
• Serve soup sprinkled with remaining onion.
• Hana Won Ton shell and devein prawns.
• Process prawns, lamb, water chestnuts, garlic, ginger, coriander, sauce and sherry until
mixture forms a paste.
• Place rounded teaspoons of mixture in center of Hana Won Ton wrappers, brush edges
lightly with a little water.
• Bring opposite corners into center of Hana Won Ton run fingers along edges of wrappers to
seal, forming a parcel.
• Place Hana Won Ton on tray, cover, refrigerate until required.

Ingredients:

• 225g/8oz peeled cooked prawns, minced.
• 100g/4oz minced lamb.
• 2 spring onions, finely chopped.
• 1tsp sesame oil.
• 1 garlic clove, crushed.
• 2-tsp. soy sauce.
• ½ quantity Hana Won Ton.
• 1 egg, beaten.
• Soy sauce, to serve.

Instruction:

• The prawns may be finely chopped in the food processor or liquidizer.
• Mix them with the pork, spring onions, sesame oil, garlic and soy sauce.
• Pound the mixture well so that all ingredients bind together.
• Wet your hands and shape the mixture into 25 small balls.
• Hold the Hana Won Ton on palm of your hand and place a prawn ball on it.
• Flatten the prawn ball slightly and bring the Hana Won Ton up and around it, leaving the top
of the mixture uncovered.
• Place the Dim Sum on a shallow dish which will fit in a steamer, then steam them over.
rapidly boiling water for 15 minutes, or until the prawn mixture is cooked.
• While the Dim Sum is cooking, prepare small dishes of soy sauce.
• Serve the Dim Sum freshly cooked; they may be dipped into the soy sauce before eating.