1/2 pound wonton wrappers or rolls
Vegetable oil for frying
750g lean beef, ground
1/4 cup red bell pepper, diced
1/4 cup green onion, diced
2 ginger slices, grated
2 tablespoons curry powder
Salt to taste
1/2 teaspoon sesame oil (optional)
2 tablespoons cornstarch
1 egg, beaten
Shrimp Filling
300g cleaned and chopped shrimp
1/2 cup well-chopped nuts
2 green onions, diced
1/2 teaspoon sesame oil (optional)
2 tablespoons soy sauce
1/2 cup white wine or sherry (optional)
1/4 teaspoon white pepper
2 tablespoons cornstarch
1 egg, beaten
1/2 pound wonton wrappers or rolls
Vegetable oil for frying
750g lean beef, ground
1/4 cup red bell pepper, diced
1/4 cup green onion, diced
2 ginger slices, grated
2 tablespoons curry powder
Salt to taste
1/2 teaspoon sesame oil (optional)
2 tablespoons cornstarch
1 egg, beaten
Shrimp Filling
300g cleaned and chopped shrimp
1/2 cup well-chopped nuts
2 green onions, diced
1/2 teaspoon sesame oil (optional)
2 tablespoons soy sauce
1/2 cup white wine or sherry (optional)
1/4 teaspoon white pepper
2 tablespoons cornstarch
1 egg, beaten
Mix the filling ingredients separately for beef and shrimp fillings, and let it rest for 10 minutes
Place 1 tablespoon of filling in the center of wonton wrapper or roll
Fold in half and seal edges well
Repeat with remaining wrappers and filling
Fry several dumplings at a time in hot oil until golden brown
Drain and serve immediately
Note: These two fillings can be used for cooked wontons in soup
If using beef filling, omit curry powder
Variations for shrimp filling:
You can substitute shrimp with raw fish, pork, or chicken.
