Beef Wonton

Steamed Chinese Beef Dumplings

These are easy to make and take just a few minutes to cook. You can find wonton wrappers in the freezer cabinets of Asian food stores or major supermarkets.

Serves: 40-44 dumplings

Total time (prep and cooking): 1 hour


  • 350g minced lean Hereford Beef
  • 135g tinned sliced water chestnuts, drained
  • 1 tbsp finely chopped onion
  • 1 tbsp finely chopped garlic
  • 1 tbsp grated root ginger
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine vinegar
  • 40-44 wonton wrappers

Dipping Sauce

  • 125ml light soy sauce
  • 125ml rice wine vinegar or dry sherry
  • 2 tbsp sliced onion
  • 1 tsp finely chopped root ginger
  • 1 tsp sesame oil
  • 1 tsp light brown sugar
  • 1/4 tsp crushed red pepper flakes


  • Mix together the beef, water chestnuts, onions, garlic, ginger, soy sauce and vinegar in a bowl until blended.
  • Peel off a wonton wrapper and, using a pastry brush, lightly brush round the outside with cold water.
  • Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have 40-44.
  • Bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
  • Put as many dumplings as will fit in an even layer in the steamer basket (without them touching), cover and steam for 5-10 minutes until the dough is tender and the filling is cooked through (you’ll need to cut one open to check).
  • Remove the dumplings and repeat with the remaining dumplings. – check the water level. (If the first batch cools before serving, they can be reheated in the microwave.)
  • Remove with tongs to a platter and steam the rest. Serve with the dipping sauce.
  • For the dipping sauce: stir all the ingredients in a small bowl until blended and the sugar has dissolved completely.