Combine all the ingredients except for the wrappers in a food processor and process until well mashed up, but still with very small pieces remaining. You could process the mixture to a paste but most people like to leave it a bit textured.

Lay the wonton wrappers on a flat surface and brush them with water so each one is slightly wet. Place one heaped teaspoon of filling mixture on to each one.

Fold in half, enclosing filling and press edges firmly to seal. Fill a wok half-full with water and bring to a boil. Fit a steamer into the wok and line inside loosely with parchment paper if you like.

Steam the vegetable wontons in batches, making sure to separate each dumpling in the steamer so they don’t stick together. When the wonton wrappers are soft, shiny and transparent they are done. They should take 8 to 10 minutes in total.

Serve the wontons with soy sauce or a spicy Asian dipping sauce if you prefer.