Step 1

For the dipping sauce, combine all the ingredients in a bowl and set aside until serving to allow the flavours to develop.

Step 2

Thinly slice the green section of the shallots diagonally and reserve. Finely chop the white section and place in a large bowl.

Step 3

Add the pork, prawn, wombok, water chestnut, shiitake, garlic, ginger, five spice and oil to the bowl. Use your hands to mix until well combined. Combine the egg white and cornflour in a small bowl. Add to the mince mixture and mix until well combined.

Step 4

Use a 7.5cm round pastry cutter to cut discs from the wonton wrappers. Hold 1 wrapper in the palm of your hand. Place 1 tablespoon mince mixture in the centre of the wrapper, then fold up to form a round pouch. Pinch around the sides to almost enclose the filling, leaving the top exposed. Repeat with remaining wonton wrappers and mince mixture.

Step 5

Place a steamer lined with baking paper over simmering water. In 2 batches, cook dim sims for 5 minutes, until just cooked through. Set aside to cool slightly.

Step 6

Preheat a barbecue grill or chargrill pan on medium-high. Cook the extra wombok leaves for 1-2 minutes each side or until slightly charred. Transfer to serving plates. Carefully cut the dim sims in half lengthways and spray with oil. Cook, cut side down, for 1 minute. Turn over and cook for 1-2 minutes or until lightly charred. Divide among the wombok leaves. Sprinkle with the reserved green shallot and serve with the dipping sauce.