Jul 162 min read

sunflower WanTan

A feast for the senses!

Dive into a symphony of WanTans filled with flavourful sunflower mince and crunchy vegetables, coated in a refreshing sauce. This recipe is not only a feast for the eyes, but also an explosion of flavour that will leave your taste buds craving for more.

Ingredients for filling

1 onion
1 carrot
1 piece of ginger
2 tbsp sunflowerFamily organic garlic oil
50 g sunflowerHACK
200 ml vegetable stock e.g. organic soup caspar
2 tbsp soya sauce
1 tbsp coconut blossom syrup
1 handful of bean sprouts
salt + pepper
250 g wan tan leaves

Sauce ingredients

4 tbsp soy sauce
2 tbsp coconut blossom syrup
2 tbsp sesame oil
½ lime (juice)

Ingredients 'Toppings'

Spring onions
sesame seeds
lime
chilli

Preparation:

For the filling, dice the onion, grate the carrot and finely chop the ginger. Fry everything in a pan with sunflowerFamily organic garlic oil for a few minutes. Now add the sunflowerHack, soya sauce, coconut blossom syrup and bean sprouts and simmer for 10-15 minutes until the liquid has evaporated. Then sauté for a further 5 minutes. Season to taste with salt and pepper and then leave to cool.

For the sauce, mix all the ingredients together.

To shape the wontons, place a teaspoon of the filling in the centre of each leaf.

Brush the outer edges with a little water, fold together diagonally and press firmly.

and press firmly. Then fold the corners towards the centre, fold over each other and

also press firmly. Repeat this with all the pastry sheets. Now boil the wontons in a pan of salted water for 3-4 minutes and carefully remove with a ladle. Then place in a deep dish

and serve with the toppings and sauce.

This recipe is:

Vegetarian & Vegan: Perfect for anyone who wants to reduce or eliminate meat.
Easy to make: With clear instructions and few steps, anyone can whip up this dish.
Quick and tasty: A delicious and nutritious dish is on the table in just 30 minutes.
Variety: Experiment with different fillings and toppings to create your own flavours.