Beef Wontons with Cabbage and Ginger
These are healthier than pork wontons and they freeze really well. This is a very simple wonton recipe so it is ideal for beginners. Use extra lean beef if you are watching your fat intake. Once they are cooked you can serve them or freeze them in a well-labeled plastic bag. You can cook them from frozen so you don’t need to thaw them the night before you want to cook them. Because they freeze so well it’s worth making a batch of these delicious beef wontons!
Beef, ginger and Napa cabbage combine to make the main body for these beef wontons, and garlic, sesame oil and soy sauce enhance the overall flavor of them. These beef wontons are aromatic and unusual, and the flavors work very well together. If you are a fan of beef and you want to add your favorite Chinese flavors and some healthy vegetables, then this might be the best wonton recipe for you. Why not give these wontons a go? Your family is sure to be impressed with your cooking skills if you do.
These healthy wontons are steamed so, apart from the little bit of sesame oil used for flavor, they are pretty much fat-free, especially if you go with lean beef. Lean beef is not so good for making hamburgers because they will be dry but these beef wontons are well-hydrated with the sesame oil, soy sauce and vegetables, so there is no danger of them being dry – just healthy and delicious.
- 1 lb (500g) ground (minced) beef
- 1 teaspoon minced ginger
- 2 tablespoons finely chopped green (spring) onions
- 4 cups (500g) finely chopped Napa cabbage
- 2 tablespoons minced garlic
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- Salt and black pepper, to taste
- About 35 wonton wrappers
- Water, as needed
- Combine the ground beef with the cabbage, ginger, green onions and garlic in a bowl, mixing them together with your hands. Mix the sesame oil with the salt, pepper and soy sauce in another bowl, then combine the 2 mixtures.
- Add about a tablespoon of the beef mixture to the center of a wonton wrapper. Dip your fingertip in some water and trace the half-edge of the wonton wrapper, then fold it in half and crimp the edges closed with your fingers. Don’t put too much filling in, else the wontons will burst open!
- Steam the wontons for about 8 minutes or until the filling is cooked through. If you freeze them you will need to steam them for about 13 minutes.
Steamed wontons are always beautiful because the outside of the wonton wrapper is slick, glossy and white, and you can only guess what amazing flavors are inside. Serve steamed wontons with your favorite dipping sauce. Sweet chili sauce, plum sauce or even plain soy sauce would all work just fine, or you might like to try something a bit different like a creamy peanut sauce. A dipping sauce is not essential but it does go well with the steamed beef wontons. Serve them in the steamer for a nice authentic touch. You will need to line the steamer with lettuce leaves, cabbage leaves or perforated steamer papers so the wontons don’t stick.