These Mexican inspired dumplings are a great variation on traditional Asian flavours. They taste like bite sized nachos and make a tasty lunchbox addition or finger food.
EVERYDAY canteen recipe
1 cups of left over Mexican mix (or see note for our vegetarian alternative)
1 tin of refried beans
3/4 cup low fat cheese
1 packet of wonton wrappers (the yellow type give a more Mexican-y taste than the whiter variety)
Combine Mexican mix, refried beans and cheese in a bowl.
Place approximately 1 tablespoon of filling in a wonton wrapper and fold to form a triangle. Dampen edges to seal. You can fold in the sides if you like to make a tidier dumpling.
Cook in a non-stick fry pan, over a medium heat until crispy – usually 3-5 minutes on each side.
Serve with guacamole and salad if you wish.
NOTE – combine 1 tin of refried beans, 1 tin of kidney beans (drained), 1/4 cup diced tomatoes and some Mexican seasoning together with cheese to create a vegetarian filling for these dumplings.
Dumplings may also be baked for 15-20min at 180 degrees.