Beef wontons

These crunchy beef dumplings with sweet chilli dipping sauce are the ultimate crowd-pleaser.

  • 30 mins cooking
  • Makes 40 Item
  • Print


Beef wontons
  • 1 tablespoon sesame oil
  • 400 gram lean beef mince
  • 190 gram can water chestnut slices, drained, chopped finely
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame seeds
  • 40 wonton wrappers
  • 1 egg white, beaten lightly
  • vegetable oil, for shallow-frying
  • sweet chilli sauce, to serve


Beef wontons
  • 1
    Heat sesame oil in medium frying pan; cook beef, stirring, until browned and cooked through. Remove from heat; stir in water chestnut, sauces and seeds. Cool in pan.
  • 2
    Place rounded teaspoons of the beef mixture in centre of wrappers; brush edges with a little egg white. Fold wrappers in half diagonally; pinch edges together to seal.
  • 3
    Heat vegetable oil in large frying pan; shallow-fry wontons, in batches, until browned both sides, drain on absorbent paper.
  • 4
    Serve hot with a bowl of sweet chilli sauce.


Uncooked wontons can be prepared up to 4 hours ahead. Cover; refrigerate until required.

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