Wan Tans with spicy vegetable filling

Ingredients for 4 servings:

• 300 g flour
• 1 egg(s)
• 100 ml water
• ½ tsp salt
• 100 g Chinese cabbage
• 2 spring onions
• 2 tbsp oil
• 50 ml coconut cream (can)
• 2 tbsp soy sauce
• 2 tsp sambal oelek
• Oil for frying
• Flour for rolling out

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

vegetarian

Put the flour in a bowl. Whisk together the egg, water, and salt. Add to the flour and knead everything into an elastic dough. Place a tea towel over the bowl and let the dough rest at room temperature for 1 hour. Meanwhile, prepare the filling: Clean the Chinese cabbage and spring onions and slice them into fine strips. Mix the coconut cream, soy sauce, and sambal oelek into a creamy paste. Heat the oil and sauté the vegetables. Add the coconut paste and mix well. Season with salt and pepper to taste (the sambal oelek makes the mixture quite spicy anyway). After the resting time, shape the dough into a roll about 3 cm thick. Cut the roll into about 30 slices. Shape each slice into a ball. Roll the balls out into small circles with a rolling pin on a floured surface. Spread the filling over the circles, leaving a small edge. Fold the circles into small half-moons and press the edges firmly together with a fork or between your fingertips. Let the wontons rest for a while. Meanwhile, heat the oil in a deep fryer (if you don’t have one, you can also heat oil in a deep frying pan). Fry the wontons in batches until golden brown. Serve hot. Tip: A fruity Asian dip or sauce, such as plum sauce or mango sauce, goes well with these as a contrast to the spicy wontons.