For the Wonton dough

• Take a big bowl and mix the flour, the water, the sesame oil and the salt togehter.

• As soon as the dough gets to tough to mix it in the bowl, place it on the kitcheb counter and continue to kneet it with your hands.

• The dough won't get completely smooth and might have a few crumbly spots, that's ok.

• Form a big ball and put it back into the bowl and cover it with a kitchen towel to rest for 30 minutes.

• Once rested, cut the dough ball in the middle into two pieces, so it is easer to roll them out.

• Roll the dough as thin as possible. One half of the dough should be around 30x40cm when it's thin enough. You should already be able to slightly see through.

• Then use a round form, e.g. a glass and stamp the wonton skins out of the rolled out dough. One Wonton skin should be 7 cm in diameter.

• Take one half tespoon of Wonton filling for each Wonton and but it in the middle of the skins. Then fold the skin over the filling, so that it's sealed in a pocket.

• Push the outer edges of the Wonton really tight, so that no filling can get out and apply one of the folding patterns to it. Just have a try or check a video on Youtube.

• Wontons need to be steamed before they get a little bit of a pan fry. Easiest is if you have a steamer in your kitchen. Otherwise just use a big pot and fill in a few centimeters high water and bring it to boil. On top you can place a collendar or a sieve to put your Wontons in. Be carefull with metal collendars as the Wontons will stick. Use a thin layer of sesame oil before placing the Wontons. Also make sure, that they don't touch the water.

• Once the water is boiling, let your Wontons sit on the steam for 15 minutes with the lid on. 

• Take them out carefully and give them a really quick fry in a big pan with just a little amount of sesame oil. Just so that one side of the Wontons is slightly crispy. Don't burn them and also don't fry them from all sides. You can easily wait with this step and finish the Mapo sauce first. The pan frying is a good method to reheat the Wontons. So no rush here!

For the Wonton filling

• Take the chick peas, garlic, chili, egg, red onion and soy sauce into a blender.

• Add the spices for the Wonton filling as well and then blitz it until a you have a smooth paste.

• Once blitzed, add the grated carrots, the spring onions and the coriander to the paste, so we also have some texture in the filling. 

For the Mapo sauce

• Put a small pot on medium heat and add some sesame oil and the garlic.

• Just befor the garlic gets brown, add the doubanjiang paste and the sianxing wine.

• Give it a mix and let it simmer for 2 minutes and then add the chicken broth.

• While the sauce is reducing now,  put a large pan on high heat and fry the mushrooms, until they basically lost all their moisture.

• Add the mushrooms to the sauce and give it a mix.

• 2 minutes before serving, you can add the peas to the sauce as well.

• Since the sauce is very salty even without seasoning, be carefull with additional salt. Definetaly have a try first.

• For serving, just drizzle the sauce over the Wontons and serve on the side as a dip.