Philly Four corner Dim Sum

• 400g pork mince
• 125g PHILADELPHIA Spreadable Cream Cheese
• 1/2 cup canned water chestnuts, drained and thinly sliced
• 3 spring onions, finely chopped
• 1 teaspoon fish sauce
• 3 teaspoons kecap manis (sweet soy sauce)
• 1 teaspoon sesame oil
• 1 1/2 teaspoons grated ginger
• 2 tablespoons cornflour
• 36 dim sim pastry squares

1. Combine all ingredients in a bowl except dim sum pastry squares.
2. Place tablespoons of mixture onto the centre of each pastry square, brush edges lightly with water.
3. Join corners of the wrappers diagonally, then press together the sides to encase the filling.
4. Steam or deep-fry until cooked through.
5. Serve immediately.

pork mince, philadelphia, water chestnuts, spring onions, fish sauce, manis, sesame oil, ginger, cornflour, pastry squares

Taken from www.kraftrecipes.com/recipes/philly-four-corner-dim-sum-103369.aspx (may not work)