Beef Wonton


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.


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

For the 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


  1. Mix together the beef, water chestnuts, onions, garlic, ginger, soy sauce and vinegar in a bowl until blended.
  2. Peel off a wonton wrapper and, using a pastry brush, lightly brush round the outside with cold water.
  3. 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.
  4. Bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
  5. 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).
  6. 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.)
  7. Remove with tongs to a platter and steam the rest. Serve with the dipping sauce.
  8. For the dipping sauce: stir all the ingredients in a small bowl until blended and the sugar has dissolved completely.