Baked chicken and vegetable wontons with Napa cabbage salad

Ingredients

For 1 serving

• Wonton wrappers8
• Ground chicken100 g
• Carrots40 g
• Napa cabbage120 g
• Ginger5 g
• Soy sauce1 tablespoon
• Peanut oil1 teaspoon
• Rice vinegar1 teaspoon
• Sesame seeds3 g

Contains: gluten, nuts, eggs, soy, sesame,

Method

1. Preheat the oven to 200 °C (fan) and line a baking tray with baking paper. Peel and grate the carrot and ginger; finely chop about a quarter of the Chinese cabbage and thinly slice the rest for the salad.
2. Mix the minced chicken with the carrot, chopped cabbage, ginger and half the soy sauce until well combined.
3. Put a teaspoon of filling in the centre of each wrapper, moisten the edges and close into a little bundle, bringing the four corners together at the top and pressing well.
4. Lay the wontons on the tray, brush with the oil and bake for 12 minutes, until golden and crisp and the filling is cooked.
5. Meanwhile, dress the sliced cabbage with the rice vinegar, the remaining soy sauce and the sesame seeds.
6. Serve the wontons hot with the salad.