Peking-style vegetable dumplings

1. 1

   Heat half a tablespoon of the oil in a wok over a high heat. Add the morning glory, pak choi, shiitake mushrooms, red onion, bamboo shoots and bean sprouts and stir fry for 2-3 minutes, or until the vegetables have softened slightly.

2. 2

   Remove from the heat and add the coriander and chilli. Season with salt and freshly ground black pepper and allow to cool.

3. 3

   Lay the wonton wrappers on a clean surface. Place one tablespoon of the fried vegetables in the centre of each wrapper. Using a pastry brush, brush the edges of each wrapper with the cornflour paste. Fold the sides together to create a semi-circular wonton shape.

4. 4

   Place the wontons in a steamer over boiling water, and steam for six minutes. Remove and allow to cool.

5. 5

   Heat the rest of the oil in a shallow pan until hot. Place the steamed wontons one by one into the hot oil and cook on one side until golden-brown. Remove with a slotted spoon and drain on kitchen paper before serving.

6. 6

   Serve with hot and sour sauce.

1 serving ≈ 163 g

Nutrition values are estimates. - means data is unavailable.