Mushroom-stuffed wontons

Heat the butter in a frying pan, add ginger and garlic and fry until golden.
Add the mushrooms and cook until all the water has evaporated.
Add soya sauce to the mushroom mixture, and salt and pepper to taste.
Remove from the heat and allow to cool.
Lay the wonton pastry squares out on a floured surface, place a teaspoon (5 ml) of the mushroom mixture in the middle of each square, brush the edges of the squares with the egg, and fold the pastry square in half so that a triangle is formed, and press down firmly around the edges.
Then brush the end points of the triangle with a little more of the egg mixture, and bring them together, pressing firmly. (Get your friends involved too: They can fold while having a drink.)
Place the wontons on a cake cooling rack so that the egg can dry, as this will stop the wontons popping open while cooking.
Bring a pot of water to the boil, gently place a few wontons at a time in the water for two minutes, remove and drain.
To serve, place a few baby spinach leaves on a plate, scatter the wontons around them, and drizzle a little sesame oil and the soya sauce onto them.
Sprinkle with sesame seeds.
COOK’S NOTE: Wonton wrappers and black sesame seeds can be found at Chinese supermarkets.