Steamed Dim Sum

Lay the wonton wrappers side by side to thaw. Drain the bamboo shoots well in a sieve. Peel and finely chop the ginger root. Mix the bamboo shoots and ginger with the mince, rice wine and soy sauce and season to taste with salt, pepper and sugar. Trim the spring onions and pull off 12 individual leaves. Blanch the spring onion leaves in boiling water for 1-2 minutes. Finely chop 1/3-1/2 of the rest of the spring onions and add to the mince mixture. Put a little of the mince filling on each of the wonton wrappers, gather each wrapper up to make a little bag and tie with a spring onion leaf. Place the dim sum side by side in a bamboo steamer and steam for about 12 minutes.