In a large frying pan heat sesame oil, ginger and garlic for 2 minutes. Add the vegetables and fry for 5–7 minutes or until vegetables have halved in size and softened. Add the chilli, soy sauce, and hoisin and fry for about 3 more minutes then set aside to cool completely.

Assemble the wontons: Place a teaspoon of vegetables into the center of the wonton wrapper, wet the edge of the wrapper and fold wonton diagonally into a triangle shape then take the folded edge and bring the two corners together until they just overlap, seal tightly. Continue this process with remaining wontons. Repeat until filling and wrappers are all used.

Note: (You can shape wontons in any shape you like even simply leaving them as triangles just make sure that you have sealed the edges and pushed out as much air as possible)

To cook in soup: Place wontons in gently simmering soup and allow to cook through until just translucent, about 2 minutes if fresh and 3-5 minutes if frozen. Serve immediately.