Monday, 11 May 2015

Easy Beef Wontons

With all the mince we have (36 kilos) from our cow  I am focused on all the different ways to use it to make frugal, tasty and interesting meals.

Wontons might seem like something that are complicated and not made in many non Asian households and while they are a little time consuming to make the are actually really easy and sooo tasty.  
This recipe can be made using any type of mince and I have used chicken and pork in the past but now that we have so much beef we are using what we have.

When we make these we do it together as it makes the job much quicker.  We share in prepping the mix and then we fill the wontons.  I love that we do these together and has been really good for Hubby to learn how to make them.

Beef Wontons  Makes 80

700 gm Beef Mince
4 Spring Onions Finely Sliced
Thumb Sized Piece of Ginger Peeled and Grated
Small Tin of Water Chestnuts Finely Diced
2 Tbs Soy Sauce
2 Tbs Sesame Oil
1 Tbs Shaoxing Chinese Cooking Wine (Optional)
2 Tbs Corn Flour
2 Packets of Wonton Wrappers

Mix all ingredients using you hands to make sure the mix is well combined and then use a teaspoon to fill the wrappers.


This is my method and may not be the traditional method of filling them but it is easy to do.
Before you start filling the wrapper set your self up with a small bowl of water and a tray to lay your wontons out on.

Peel off a wonton wrapper and lay on the palm of your hand.  Then take a teaspoon of mince mix and place it in the center of the wrapper.


Dip a couple of fingers in your bowl of water and wet 2 edges of the wonton wrapper.  Then fold the wrapper over to form a triangle shape pressing from the filling out on each side so you are not trapping air in the wonton and you are then pressing the outer edges together to seal.


Dampen your fingers again and moisten the triangle tips then fold them in to the center to form an envelope shape.


If you have any mix left over you can fry it as part of a stir fry steam them of freeze it for later.

I lay them all out on trays and freeze them.  Once frozen I transfer them to freezer bags and put them back in the freezer.
They make such a quick and easy meal and cook in 13 minutes from frozen and 8 minutes from fresh in boiling water.
Or you can add them to Asian broths and make a great soup.

Have/do you made/make wontons?

What is your method for folding?


2 comments:

  1. My kids and I love making these and we fold our the same way too. Regards. Kathy A, Brisbane

    ReplyDelete

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