Wontons

• Ingredients:

500 grams Chicken mince

1 carrot - peeled

1 zucchini – ends cut off (leave the skin on)

1 medium sweet potato - peeled

3 spring onions – sliced finely

100 grams mushrooms (stems removed)

1 tin of water chestnuts – drained, rinsed and drained again

1 ½ tbs oyster sauce

1/2 - 1 tsp minced garlic

2 packets of Wonton wrappers (80 in total)

Rice bran oil for sautéing

Method:

• In a food processor (in batches) blitz the carrot, zucchini, mushrooms and sweet potato until they are cut into small diced pieces.
•  In a large frypan, add about 1 tbs of oil and then add the diced vegetables.
•  Sauté for 5-10 min on a med/low heat until they start to soften.
• Meanwhile, in a small frypan, cook the chicken mince until it is just cooked.
•  Remove the chicken and vegetables from the heat and combine in a large bowl, and set aside.
• In the food processor, blitz up the water chestnuts until they are the same size as the other vegetables and add to the rest of the ingredients.
• Add the finely sliced spring onions, garlic and oyster sauce to the same bowl and mix thoroughly.
• Set mixture aside to cool.
• Lay the wonton wrappers on the bench (about 5-10 at a time)
•  Place about a teaspoon of the mixture into the centre of each wrapper and fold how you wish. (See pic below for an example, and the way I fold them)  To seal each wonton, dip your finger into a bit of cold water, and we the edge of the wrapper before folding. This keeps everything together while they cook. 
• Make sure you don’t overfill the wrappers as they will split when you fold them.
• Continue with remaining wrappers, setting them aside once they are done. (Yes it is very time consuming but very worth it!)
• Once all the wontons have been made, you need to heat your oil in a large fry pan or wok.
• Add the wontons about 6 at a time, making sure they don’t stick together. They only take a couple of minutes to cook (as the filling has already been cooked)
• Remove from the oil, drain on some paper towel and serve!

NOTES:

• You can skip the cooking of the chicken mince and  just add it to the cooked vegetables raw.  I'm a bit nervous about raw chicken, so I usually pre-cook it.  Either method works.
• These also work well steamed.  I have also started to cook them in a little oil in the fry pan, and then steamed them to finish them off.