beef + five spice wontons

beef + five spice wontons

(inspired by @dumpling_mania recipe)

makes 75 wontons

ingredients

650g beef mince (good quality, ideally butcher)

5 spring onions, chopped

2.5 teaspoons Chinese five spice

1 inch piece ginger, grated

5 garlic cloves, crushed

3 teaspoons sugar

1 tsp salt

3/4 cup fennel, finely diced

1 carrot, grated

2 tbsp oyster sauce

4 tbsp soy sauce

2 tbsp Shaoxing wine

1 cup wombok, finely chopped (water removed)

2 tbsp cornflour

75 wonton wrappers

method

to prepare the wombok, salt well and set aside in a bowl. After 15 minutes, squeeze out the water using a tea towel. Rinse wombok then shred well with a knife

add the ingredients to a large mixing bowl aside from the cornflour. Mix well, I use gloves and my hands for this to make sure all of the ingredients are evenly distributed

mix in the cornflour

allow the mixture to rest in the fridge for 2 hours or longer

take a wonton wrapper and a teaspoon on filling into the center. Press the filling down to remove any air bubbles

dip your finger in water and run a line around the outside of the wrapper

fold the wrapper over into a rectangle shape, add a dot of water on the bottom corner of the dumpling and fold to meet its opposite side in a hug like position. Press to secure

boil wontons for 6 minutes

serve with chilli oil, black vinegar and coriander