sauté the garlic, ginger, and pepper and black beans then add the vegetables and then the soy sauce. When the cabbage and carrots are soft, remove and set in a colander to let it drain well (even squeezing the moisture out---excess moisture will cause the wontons to burst in the fryer). When well drained, add the lobster and walnuts. Take a small amount of filling (1/2 t or so) and fold into a wonton form, sealing the edges with a mixture of egg and cornstarch. Store the finished wontons dusted with cornstarch to avoid sticking. (these can be frozen at this point)
Fry in hot oil (450+) for about 30 seconds until crispy brown. Finish with a dot of wasabi cream (wasabi paste mixed with sour cream).
