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    Home » Recipes » beef and lamb

    Beef Wonton

    Last Modified: October 9, 2022 by Elaine| 14 Comments

    35.8K shares
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    Jump to Recipe - Print Recipe

    Wonton just like dumplings are extremely popular in China. Common Chinese wonton is made with ground pork. However, in my hometown Sichuan, beef wonton is usually served with a hot and spicy broth. Wontons may differ in sizes and fillings from one area to another with different localized names and serving method. They are tiny and small in Southern China like Cantonese shrimp wonton or quite big in Shanghai.

    beef wonton filling| chinasichuanfood.com

    In Sichuan province, wontons with various filling are usually served with a hot and spicy broth, sometimes sour too.  Wontons are served with noodles in Cantonese cuisine while we have a very interesting cold sesame wonton in Shanghai.

    Comparing with pork, beef is much chewier, making the tender, soft and juicy filling an even harder task. But I will guide you through and make the best beef wonton in your life.

    Ingredients

    40 wonton wrappers
    1 cup ground beef
    1 cup chopped scallion white
    1 tsp. Chinese five spice powder
    ½ cup chicken stock, boiling hot
    ½ tbsp. Sichuan peppercorn
    1 tsp. salt
    1 tbsp. minced ginger
    1 smaller egg (optional)
    ½ tbsp. light soy sauce
    1 tsp. sugar
    ½ tbsp. sesame oil

    Steps

    Soak Sichuan peppercorn with boiling hot chicken stock and set aside for 10 minutes. Strain and remove the Sichuan peppercorns.

    Chinese beef dumplings with celery

    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.

    Chinese beef dumplings with celery

    Assemble the wontons one by one with your favorite method. By the way, if you want to explore more ways of wrapping wontons, check how to wrap wontons, in which I shared my commonly used 6 ways.

    beef wonton filling| chinasichuanfood.com

    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. I highly recommend adding some leaf vegetables in the soup, it not only provides a different texture from the soft wontons and also brings a touch of freshness.

    beef wonton filling| chinasichuanfood.com

    Mix the serving seasonings in bowls and pour in the water for boiling wontons and transfer wontons.

    beef wonton filling| chinasichuanfood.com

    beef wonton filling| chinasichuanfood.com

    Or you can simple serve it with a chicken broth with salt and white pepper.

    beef wonton filling| chinasichuanfood.com

    How to store or freeze wonton

    We usually make a large batch of wonton, sometimes they are leftover so we need to freeze them for the next meal. Lots of guys destroyed their wontons in this freezing process. Following is my method of keeping the raw wonton well kept after frozen.

    1. Firstly take a large pan, line with paper.  Place the filled wonton and keep some space among each one and make sure they don’t touch. Place the pan to your freezer, wait  until they’re frozen and become firm.
    2. Transfer the wontons to a bag and move the air by pinching. Otherwise, they sticky to each other and you are not able to separate them after frozen, which further destroy the wrappers completely.
    beef wonton filling| chinasichuanfood.com

    Beef Wonton

    Elaine
    Tender and juicy beef wonton for those who do not like pork that much
    5 from 2 votes
    Print Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Soup
    Cuisine Chinese
    Servings 40
    Calories 57 kcal

    Ingredients
      

    • 40 wonton wrappers
    • 1 cup ground beef
    • 1 cup chopped scallion white
    • 1 tsp. Chinese five spice powder
    • ½ cup chicken stock ,boiling hot
    • ½ tbsp. Sichuan peppercorn
    • 1 tsp. salt
    • 1 tbsp. minced ginger
    • 1 smaller egg ,optional
    • ½ tbsp. light soy sauce
    • 1 tsp. sugar
    • ½ tbsp. sesame oil

    Sauce for hot and sour wonton soup (2 servings)

    • 1 tbsp. chili oil or to taste
    • ½ tbsp. light soy sauce
    • ½ tbsp. black vinegar optional
    • ½ tbsp. sesame oil
    • 1 tsp. minced garlic
    • 1 tsp. chopped scallion
    • salt to taste
    • a small pinch of white pepper

    Stock version

    • ¼ tsp. salt
    • ¼ tbsp. white pepper
    • 1 tbsp. chopped scallion
    • 1 cup hot chicken stock

    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 Facts is based on every single wonton.

    Nutrition

    Calories: 57kcalCarbohydrates: 6gProtein: 2gFat: 2gCholesterol: 7mgSodium: 155mgPotassium: 46mgVitamin A: 35IUVitamin C: 0.7mgCalcium: 10mgIron: 0.6mg
    Keyword Beef, wonton
    Tried this recipe?Mention @ChinaSichuanFood

    I believe you know how juicy and yummy the wonton is, just from the screen.

    beef wonton filling| chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Lyn

      April 19, 2017 at 5:17 am

      Hello!

      Looks delish! Is there a way to see the video? It says, "This video is private"

      Reply
      • Elaine

        April 19, 2017 at 8:21 am

        Sorry Lyn, I do not know why I was told that the music or something else is a violation. So I set it to private.

        Reply
    2. Jennifer Logan

      November 28, 2017 at 9:49 am

      Hello- is the Chinese 5 spice powder added to the wonton mix? It doesn't mention in the instructions- instead it says ginger, which is not listed in the ingredients. Thank you!

      Reply
      • Elaine

        November 29, 2017 at 7:19 pm

        Thanks Jennifer. Corrected.

        Reply
    3. Cheryl

      December 29, 2017 at 4:20 am

      How much ginger and sugar should be added? They are in the directions for preparing the meat mixture but not in the ingredient list.

      Reply
    4. Lyn Wilson

      April 07, 2018 at 4:36 am

      5 stars
      I made Beef Wonton last night and they were delicious, beautiful and juicy! I boiled watercress and when cooked through I dropped in Beef Wonton. I still have beef in the bowl so will make more this afternoon and share with my grandson's who love wonton and dumplings.

      Reply
      • Elaine

        April 07, 2018 at 8:20 pm

        Thanks Lyn for the kind comment. Use watercress is quite interesting to me. The soup might be very appealing and unique.

        Reply
    5. Ted

      July 23, 2018 at 6:29 am

      Can't wait to try!! Hope they are authentic.

      Thanx
      Ted

      Reply
    6. Sue

      June 02, 2019 at 1:43 am

      Hi Elaine: Thank you for the Video and instructions for the 6 wonton wrapping methods.
      Also, I have often seen instructions for mixing wonton fillings or wonton/dumpling wrapper
      making emphasizing to mix in "one direction", please explain why this is IMPORTANT!
      I Thank You in Advance for this.
      Sue, June1, 2019

      Reply
      • Elaine

        June 02, 2019 at 8:26 am

        Because we want the filling to lock water and seasonings.

        Reply
    7. L. A. Bad

      April 19, 2020 at 11:23 am

      Hello! On the instruction #1, it says to drain and remove the Sichuan peppercorns. I don't see the peppercorns on the instructions after this so I presume that I have to discard it. Am I correct? Love your site

      Reply
      • Elaine

        May 06, 2020 at 7:22 am

        Yes, discard the peppercorn and keep the liquid only.

        Reply
    8. Jennifer

      September 30, 2020 at 3:30 am

      5 stars
      They are delicious! I used the sauce for hot and sour wonton soup with black vinegar. Everyone loves them. Thanks a lot for this authentic dish.

      Reply
      • Elaine

        September 30, 2020 at 7:52 am

        Thank you, Jennifer for trying and giving me such a great feedback!!! Hot and sour wonton is one of my favorite too.

        Reply

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