Dim Sum

FILLING: Cut pork into small cubes and place in a food processor with prawn meat.
Process with a metal blade until smooth.
Add the waterchestnuts and process briefly.
Drain the mushrooms, discard the stems, chop the caps very finely, and mix into the meat mixture with the spring onions, ginger, soy sauce and seasoning.
Cut the corners of the wonton wrappers to leave a circular shape.
Place the tip of the forefinger on the tip of the thumb (left hand). Drape a wrapper over the circle formed by finger and thumb and place a teaspoon of filling on top.
Press the dumpling down through the hole between finger and thumb to force the sides of the wrapper up to form a cup leaving the top filling exposed.
Tap the dumpling on the work surface to flatten the bottom slightly. Sieve the egg yolks and sprinkle over dumplings.
Oil the inside slats of a bamboo steamer and arrange dumplings close together in the basket.
Cover basket with lid, stand on rack in a large saucepan or wok over simmering water.
Cover and steam for about 12 minutes.
Serve immediately in basket with chilli sauce and light soy sauce with pepper.