Fried Wan Tans

Ingredients

• 60 frozen Wan-Tan dough sheets
• 150 g Chinese cabbage
• 2 Spring Onions
• 2 tsp freshly grated ginger
• 1 tbsp freshly chopped coriander leaves
• 1 romaine lettuce
• 10 g dried shiitake mushrooms
• 200 g carrots
• 2 Garlic cloves
• 2 tbsp Soy sauce
• 3 tsp sesame oil
• Salt
• ground pepper
• 1 Egg white
• 800 ml oil for frying
• 2 tbsp sesame seeds
• 1 tsp grated orange zest
• 2 tbsp Orange juice
• 4 tbsp white wine vinegar
• 1 tsp Honey
• 6 tbsp oil
• Tabasco

Instructions

1. 1.

   Let the Wan-Tan sheets thaw, then separate the needed sheets. Rinse the mushrooms with boiling water and let them soak for about 20 minutes. Toast sesame seeds in a wok without fat, then set aside.

2. 2.

   Peel the carrots and cut into very fine sticks. Wash, trim, and finely dice the Chinese cabbage and spring onions. Peel the garlic and mince it very small.

3. 3.

   Drain the mushrooms, remove stems, and finely chop them. Mix with the vegetables, garlic, ginger, coriander, soy sauce, and 2 tsp sesame oil, seasoning with salt and pepper.

4. 4.

   Spread Wan-Tan sheets in portions, brush edges with beaten egg white. Place about 1 heaping tsp of filling in the center of each sheet, fold sides over to form pockets.

5. 5.

   Heat oil for frying in a wok until it is hot enough (small bubbles appear on a wooden spoon handle).

6. 6.

   Split romaine lettuce into strips, wash, trim, dry, and cut into fine ribbons.

7. 7.

   Fry Wan Tans in portions for about 3 minutes until golden brown, then drain briefly. Keep finished Wan Tans warm in an oven at 70°C.

8. 8.

   Whisk vinegar, orange zest and juice with honey, a few dashes of Tabasco, salt, and pepper to make the orange sauce. Add 6 tbsp oil and remaining sesame oil, stir in 1 tbsp sesame seeds. Toss lettuce in the sauce and arrange on plates. Place dough pockets on top and sprinkle with extra sesame seeds.