Dim Sum with Vegetables

Maybe your new favorite bean dish:

Mix the vegetables in a baking bowl. Add the cornstarch, nuts, egg, soy and hoisin sauce and the sesame oil. Mix well.

Place the wan tan wrappers on a cutting board and mold a tiny bit of the mixture into the center of each dough wrapper. Fold the edges of the wrappers over the filling to form small parcels, but open.

Heat the oil for deep frying to 180 degrees until a cube of bread browns in it in 30 seconds. Fry the wan-tans in batches for 1 to 2 min until golden brown. Drain on kitchen roll and keep warm while frying the remaining wan-tans.

Sprinkle the sesame seeds over the wan tans. Serve the vegetable dim sums to the table with a soy or possibly plum sauce dip.

Arrange tans on a heatproof plate as well, then steam in a steamer for 5-7 min.

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