Soft wontons with juicy flavourful beef, spring onion and cabbage as filling, drenched in garlic chili oil sauce. Perfect for Asian theme parties, gatherings or simply enjoying them in the weekends with the fam.
Mix everything together in a bowl, set aside. Adjust the taste to your likings. This sauce is made for 32 wontons, more or less, or for 1 time eating with the family (since I freeze the other 32 wontons).
Mix everything in a bowl.
Cut dough into 64 pieces, toss and coat them with corn starch to prevent sticking to each other. Cover with cling film to prevent drying.
Take a piece and roll into a thin round disk or hand palm size. Put some filling in the center and wet the dough edges lightly with some water. Fold into half moon and seal it good. Take one end, overlap with the other and pinch. Place on a kitchen towel or parchment paper, on a tray. Continue with the rest.
Bring a huge pot of water to a boil. Carefully add in the wontons (don't over crown the pot) and lightly stir so they don't stick to the bottom. Cook until they float to the surface and continue cooking for 1 minute more.
Use a slotted spoon and place them in a serving plate. Pour in some sauce, sprinkle with some toasted sesame seeds and chopped spring onion, serve immediately.