Vegetariska Wontons (Hoành Thánh Chay)

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1. 1
   Preheat your oven to 400°F.
2. 2
   Make the sauce by mixing the ingredients together. Set aside.
3. 3
   Place the cauliflower and sweet potato onto a baking sheet. Drizzle and toss with the oil and bake for 25–25 minutes.
4. 4
   When the vegetables are done, let them cool slightly before roughly mashing the sweet potato in a mixing bowl. Add the cauliflower, edamame, water chestnuts, sushi ginger, and spring onions. Sprinkle with the sea salt and gently fold it altogether with the sesame oil.
5. 5
   To make the dumplings, sprinkle a little cornstarch onto a tray. Place a wonton wrapper onto the palm of your hand and place 1 tablespoon of the filling in the middle. Fold into a triangle and roughly pleat together. Place it on the tray. This technique is great for deep-frying. If you would like to poach the wontons, pleat them into gold sacks by folding into a triangle then pinching inwards until the wrappers gather at the top, before placing the wontons on a tray. Repeat.
6. 6
   To deep-fry: Heat about 2 inches of oil to 320°F in a heavy-bottomed Dutch oven, and fry in batches for about 3 minutes on each side or until blistering and golden. Drain on paper towels.
7. 7
   To poach: Place in a pan of boiling water and poach in batches for 4 minutes, at which point they should float to the top. Leave to poach for another minute before draining and then gently tossing in the sesame oil.
8. 8
   To serve, place on a platter and pour the perilla sauce all over it. Scatter with spring onion.