Aged Beef Wonton Recipe

Prep and season beef

Trim any large chunks of sinew from the beef. Finely mince the aged beef by hand with a sharp knife (or pulse briefly in a food processor in 1-second bursts until finely minced but not a paste). Place minced beef in a mixing bowl.

Add grated ginger, minced garlic, light soy sauce, Shaoxing wine, sesame oil, white pepper, kosher salt and cornstarch to the beef. Mix gently with a spoon or lightly with your hand until combined — avoid overworking to keep texture. Fold in the thinly sliced green onions last.

Taste a small pinch of the mixture by quickly pan frying a tiny piece to check seasoning; adjust salt or soy if needed. Keep filling chilled until ready to assemble.

Set up an assembly station with a damp towel, a small bowl of cold water, and wonton wrappers on a dry surface. Keep wrappers covered to prevent drying.

Place one wonton wrapper on the palm of your hand (or flat surface). Put about 1 teaspoon (approx. 8–10 g) of filling in the center. Dip your finger in the water and moisten the wrapper edges.

Fold and seal: For squares, fold into a triangle, press out air, then bring the two outer corners together and press to seal (classic wonton shape). For rounds, fold in half to form a half-moon and pinch edges, or pleat as desired. Ensure a good seal so filling doesn't escape during cooking.

Place finished wontons on a lightly floured tray or parchment in a single layer. Repeat until all filling is used. Keep chilled if not cooking immediately.

Heat a large nonstick or stainless pan over medium heat and add 2 tablespoons neutral oil, swirling to coat. Arrange chilled wontons in a single layer, leaving space between them. Pan-fry 2–3 minutes without moving until bottoms are golden brown.

Carefully add 1/3 cup water to the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 4–5 minutes until filling reaches 145–160°F (63–71°C) depending on desired doneness for beef and wrappers are tender.

Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms if needed. Transfer wontons to a serving platter lined with paper towel to absorb excess oil.

Alternative: For poached wontons, bring the cooking liquid (broth, ginger slices, scallion halves) to a gentle simmer in a wide pot and slide wontons in batches, simmering 3–4 minutes until cooked through. Remove with a slotted spoon. For a mixed texture, pan-fry then briefly poach as described above.

In a small bowl, combine chili crunch, 1 tablespoon light soy sauce, black vinegar, honey, and lime juice. Stir until smooth and taste; adjust balance — add more vinegar for brightness or a pinch more sugar if too sharp.

Arrange cooked wontons on a serving plate. Spoon 1–2 teaspoons of the RT chili crunch mixture over each wonton (or serve sauce on the side for dipping). Garnish with sliced scallions and a sprinkle of fried garlic or toasted sesame seeds.

Serve immediately while bottoms are crisp. Provide extra chili crunch and lime wedges at the table.