Beef Wonton
User Reviews
5
Beef Wonton
Description
This Beef Wonton recipe mixes ground beef with chicken stock soaked with Sichuan peppercorns, egg, ginger, scallion whites, soy sauce, sesame oil, and Chinese five-spice powder. The addition of hot chicken stock during mixing makes the beef filling fluffy and sticky, enhancing the texture while infusing aromatic notes from the peppercorns. The filling rests before assembly, allowing flavors to meld.
Wontons are formed by filling wrappers with the beef mixture, then boiled until they rise to the surface. They are traditionally served with leafy greens boiled alongside and accompanied either by a hot and sour sauce featuring chili oil, black vinegar, and garlic or a simple seasoned chicken stock. This versatile serving can highlight the spicy or comforting side of the wontons.
The interplay of savory meat, fragrant spices, and warming broth or sauce provides a complex yet approachable dumpling experience. This dish works well as a starter, snack, or light meal, showcasing textures from the tender wrapper to the juicy, well-seasoned interior.
Ingredients
- 40 wonton wrappers
- 1 cup ground beef
- 1 cup scallion white part, chopped
- 1 tsp. Chinese five-spice powder
- 1/2 cup chicken stock ,boiling hot
- 1/2 tbsp. Sichuan peppercorn
- 1 tsp. salt
- 1 tbsp. ginger minced
- 1 egg optional, smaller
- 1/2 tbsp. soy sauce light
- 1 tsp. sugar
- 1/2 tbsp. sesame oil
Sauce for hot and sour wonton soup (2 servings)
- 1 tbsp. Chili oil or to taste
- 1/2 tbsp. soy sauce light
- 1/2 tbsp. black vinegar optional
- 1/2 tbsp. sesame oil
- 1 tsp. garlic minced
- 1 tsp. scallion chopped
- salt to taste
- white pepper a small pinch
Stock version
- ¼ tsp. salt
- ¼ tbsp. white pepper
- 1 tbsp. scallion chopped
- 1 cup chicken stock hot
Instructions
- Soak Sichuan peppercorn with boiling hot chicken stock and set aside for 10 minutes. Strain and remove the Sichuan peppercorns.
- Add the ground beef in a large bowl with a smaller egg. Mix until the egg is well absorbed. Penetrate the chicken stock with beef by three batches. Each time after adding the stock, use a chopstick to stir it in one direction until all the liquid is absorbed. Continue stirring for couple of minutes after mixing all of the chicken stock until the beef becomes quite sticky and fluffy. Add ginger, scallion white, light soy sauce, salt, sugar, five spice powder and sesame oil. Combine well and keep stirring for couple of minutes. Set aside for 15 minutes to 30 minutes.
- Assemble the wontons one by one.
- To boil the wontons, bring a large pot of water to a boiling and then add wonton to cook 2-3 minutes until they floats on the surface. Then add several leafy vegetables, I use asparagus lettuce leaves this time.
- Mix the serving seasonings in bowls and pour in the water for boiling wontons and transfer wontons.
Notes
- The nutrition information applies to each individual wonton portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Cholesterol | 7mg | 2% |
| Sodium | 155mg | 6% |
| Potassium | 46mg | 1% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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