Steamed chicken and ginger wontons with sesame cucumber

Ingredients

For 1 serving

• Wonton wrappers12
• Ground chicken120 g
• Ginger8 g
• Napa cabbage60 g
• Spring onions1
• Soy sauce1 tablespoon
• Rice vinegar1 tablespoon
• Cucumber150 g
• Sesame oil1 teaspoon
• Sesame seeds1 teaspoon

Contains: gluten, eggs, soy, sesame,

Method

1. Peel and grate the ginger; chop the Chinese cabbage very finely and squeeze it out between your hands; trim the spring onion and chop it too.
2. In a bowl mix the minced chicken with the ginger, cabbage, spring onion and a teaspoon of soy sauce, until the filling is firm.
3. Lay the wonton wrappers on the worktop, put a teaspoon of filling in the centre of each, wet the edges with a damp finger and close into little purses, gathering the edges upwards and pinching them together.
4. Bring a couple of centimetres of water to the boil in a pan that will hold a steamer basket; line the basket with pierced baking paper, arrange the wontons spaced apart, cover and steam for 10 minutes over medium heat, until the filling is firm and the wrappers translucent.
5. Meanwhile wash the cucumber, smash it with the flat of a knife and break it into rough pieces; dress it with the sesame oil, half the rice vinegar and the sesame seeds.
6. Mix the remaining soy sauce with the remaining vinegar and serve the wontons with this sauce and the cucumbers.