I will never forget the first time I stayed at my boyfriend’s parents house in Brisbane and his mom made these amazing steamed won tons using a bamboo steamer in a wok. I had never seen anything like it but was surprised to learn how easy they are to make once you get the hang of how to stuff and pinch a wonton together. I made these for some friends who came to visit one weekend and they loved them so much that they both bought bamboo steamers so they could make them at home too.
If you don’t have a bamboo steamer, I highly recommend that you invest in one – they are $20 or less and they are great for won tons and steaming other things like vegetables, fish, etc….the possibilities are endless.
- 1 lb (about 500g) ground beef
- 1 packet of square or round wonton wrappers
- Fresh ginger, finely chopped
- 1 onion, finely chopped
- ¼ cup sunflower seeds
- 2 green onions, chopped
- 1 egg
- steamed rice (optional filler for the wontons if you want to make a lot on a budget!)
Mix all of the ingredients (except the wonton wrappers) with your hands in a bowl until evenly mixed through.
Place a wonton wrapper in the palm of your hand and brush a tiny bit of water around the edges with your finger. Spoon one spoon full of the mixture into the center of a wonton wrapper.
Pinch the edges of the wonton wrapper together at the top so that no beef is exposed.
Heat water in the bottom of the wok on high heat. Spray each level of your bamboo steamer with cooking spray. This is very important because the wontons will stick to the bottom and cause a mess if you don’t. Arrange the won tons in each level of the bamboo steamer.
Stack the levels of the bamboo steamer and top with the steamer lid. Allow the wontons to steam for about 20 minutes or until the meat in the wonton is no longer pink.
Serve with plum sauce or sweet chili sauce.