Kāpiti Kikorangi Blue Cheese & Broccoli Wontons

Method

• Boil broccoli in hot water until just soft.
• Remove, drain and cool.
• Place into a food processor and blitz until fine.
• Dry roast pine nuts until lovely and golden.
• Combine broccoli, pinenuts, 75g of the Kāpiti Kikorangi Blue Cheese, basil and a generous sprinkling of cracked black pepper into a medium bowl and mix well.
• Prepare each wonton by placing a heaped teaspoon of the mixture, as well as an extra slice of Kāpiti Kikorangi Blue Cheese into the centre.
• Coat the outside four sides of the wrapper with the whisked egg wash and bring two opposite edges together to create a triangle.
• Push the edges down firmly, ensuring you remove all of the air from the centre of the wonton. Set aside. Repeat.
• Bring oil to a high heat in a heavy based deep frying pan.
• Lower to a medium heat and fry your wontons for approximately two minutes or until golden. 
• Serve with plum sauce, finely sliced spring onion and sea salt.