Butterbean wontons with hoisin sauce
Wonton skins can be found in the freezers of most Chinese supermarkets. There are two types: those containing egg and those without. I use the egg free wonton skins. They are basically little sheets of pasta. This filling is so simple making this starter or snack very quick and easy to prepare.
I fry them for this dish but you could steam them. Try different shapes.
For the filling
1 tin of butter beans, drained
3 spring (green)onions, finely sliced
little fresh ginger, grated
1 tbsp sesame oil
1 tbsp soy sauce
1 teaspoon vinegar or lemon juice
1 teaspoon of sugar
Simply place all of the ingredients into a bowl and mash them together. Place the mixture in the fridge until you need it.
To fill the wontons
16 wonton wrappers
1 little cornflour mixed with a little water
You are going to use the cornflour and water like glue to stick the wontons wrappers together. Lay a wrapper on a work surface and place a teaspoon of the mixture on one half. Dip your finger in the cornflour mixture and spread the mixture along the edges. Fold over the skin and stick it down by pressing carefully with your fingers. Repeat for the rest and store them on a tray. Roll the skins no longer than an hour before you fry them. However, if you wnat to make these in advance, they do freeze well. You can fry them straight from the freezer.
Bring some oil to a 180°C (356°F) and deep fry the wontons until golden brown. Drain on kitchen paper and serve with hoisin sauce or your favourite dipping sauce.