Wontons with hoisin duck and soy chicken

Let the wonton skins defrost. Cover the sheets with a damp tea towel to prevent drying out.

Cut the duck into fine cubes (tartar).

Peel and grate the ginger. Slice the garlic.

Mix the duck with ⅔ of ginger, garlic, hoisin sauce and 5 spices. Season with pepper and salt.

Place 1 tsp filling in the middle of a wonton sheet. Brush the wonton skin around the filling with water.

Fold the outer edges upwards and press firmly. Press out all the air.

So make 19 wontons.

Let the oil in a pan hot and fry the wontons in parts in 1½ min. Golden brown and crunchy. Drain on kitchen paper.

Meanwhile, make the dipping sauce. Heat a frying pan without oil or butter and toast the sesame seeds for 3 minutes.

Meanwhile, halve the grapefruit and squeeze out half of the fruit.

Mix 4 tbsp grapefruit juice with the soy sauce, sesame seeds and the rest of the ginger. Serve with the wontons. Yummy! .