36 wonton wrappers
1 tablespoon sesame oil
4cm piece of ginger, peeled and finely grated
2 cloves of garlic, minced
15 white button mushrooms, finely cubed
2 small carrots, finely cubed
½ green cabbage, finely chopped
1 medium chilli, finely diced
¼ cup coriander stalks, finely diced
1 tablespoon soy sauce
1 tablespoon hoisin sauce
3 bok choy, cut in half lengthways
3 cloves of garlic, finely sliced
2 teaspoons sesame oil
1 teaspoon of sesame seeds, toasted
1 teaspoon soy sauce
2 tablespoons chinkiang black vinegar
¼ cup soy sauce
1 teaspoon of chilli flakes in oil (optional)
Wontons can be made a few hours in advance, just keep them in the fridge to stop them from drying out. I like to put small bowls and dipping sauce ingredients on the table and let people make their own.
Finely cube your vegetables for the wontons and place into a large bowl, it will seem like a lot but it will reduce down when cooked.
In a large non-stick fry pan over a medium heat, place the sesame oil, ginger and garlic and fry for 2 minutes. Add the vegetables and fry for 5–7 minutes or until vegetables have halved in size and softened. Add the chilli, coriander stalks, soy and hoisin and fry for a further 3–4 minutes. Remove from heat and set aside to cool for 15 minutes.
Once cool, set yourself up with a clean work bench, a small bowl of water, your wonton wrappers and vegetable mix. Place a teaspoon of vegetables into the centre of the wonton wrapper, using your finger dab a little water around the edge of the wrapper. Fold the wrapper in half creating a long rectangular shape.
Seal the three edges, pushing out any air bubbles that may be trapped as you go. Take the folded edge, dab one corner with water and bring the two corners together until they just overlap, seal tightly. Continue this process with remaining wontons.
Bring a pot of water to a simmer, place a steamer on top and steam dumplings for 6–8 minutes or until wonton wrappers are soft.
Boil ¼ cup of water. In a fry pan over a medium heat, fry the sesame oil and thinly sliced garlic for 30 seconds. Add the bok choy and fry for 1 minute. Add the boiling water, place a lid on top and cook for a further 1 minute.
In a small fry pan without oil, fry the sesame seeds until golden brown. Remove bok chop from heat, drain off any extra water and gently mix through toasted sesame seeds and soy sauce.