Also known as gyoza.
24 wonton skins 300 g lean ground beef 2 tbsp fresh grated ginger root 2 tbsp finely chopped green onion 1 tbsp soy sauce ½ tsp sugar 1½ tbsp sesame oil 2½ tbsp corn starch 2 tbsp green peas
Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 2224 fillings and place on the center of the wonton skins. Forn the wonton skins into "bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat. The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden.
24 wonton skins 300 g lean ground beef 2 tbsp fresh grated ginger root 2 tbsp finely chopped green onion 1 tbsp soy sauce ½ tsp sugar 1½ tbsp sesame oil 2½ tbsp corn starch 2 tbsp green peas
Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 2224 fillings and place on the center of the wonton skins. Forn the wonton skins into "bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat. The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden.
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