Handmade Soy-Ginger Beef Wontons
Supercharge your skills with this advanced recipe!
- Wheat
- Soy
- Sesame
Who among us can resist a big pile of tender, savory, hand-stuffed wontons? We sure can’t, so we’re sending over everything you need to fold up a whole bunch of pork wontons flavored with ginger, garlic, soy, and sesame. You’ll quickly brown them in a hot pan before steaming to juicy perfection. Serve with an umami-rich sesame-soy dipping sauce and tangy cucumber salad sprinkled with nutty sesame seeds for a meal that’s filling, delicious, and, quite frankly, a real stunner!
Ingredients
1 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
24 unit
Wonton Wrappers
(Contains: Wheat)
20 ounce
Ground Beef
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 clove
Garlic
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 unit
Scallions
1 unit
Cucumber
1 thumb
Ginger
Not included in your delivery
2.5 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and halve cucumber lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic.
In a medium bowl, combine cucumber, scallion greens, vinegar, sesame seeds, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt. Set aside, stirring occasionally, until ready to serve.
In a large bowl, combine pork*, ginger, garlic, scallion whites, cornstarch, half the soy sauce, half the sesame oil, 2 tsp sugar (4 tsp for 4 servings), and a big pinch of salt (we used ¼ tsp, ½ tsp for 4).
On a large, clean work surface, working one at a time, add 1 TBSP filling to the center of each wonton wrapper, leaving a ¼-inch border around the edges. TIP: Cover filled wontons and remaining wrappers with a damp paper towel as you work to keep them from drying out.
Lightly brush edges with water using your fingers. Bring two opposite corners together; pinch to seal. Repeat with remaining corners to form wontons. (Save any remaining filling for a stir-fry!)
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add wontons, sealed sides up. Cook until bottoms are golden brown, 1-2 minutes.
Carefully add ¾ cup water, then cover with a tight-fitting lid. Steam until water has evaporated and wontons are cooked through, 6-7 minutes. (Depending on the size of your pan, you may need to cook wontons in batches, adding another large drizzle of oil and ¾ cup water between batches.)
Meanwhile, in a small bowl, whisk together remaining sesame oil and as much remaining soy sauce as you like (we used 1½ TBSP; 3 TBSP for 4 servings).
Divide wontons and cucumber salad between plates. Serve with dipping sauce on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the beef lacking flavor; others enjoyed it. Consider trying different proteins like chicken or pork for variety.
- Ease of prep: While delicious, this recipe takes more time to prepare. The hands-on folding process is worth the effort for a special meal.
- Suggestions: For extra veggies, consider adding more cucumber or incorporating additional vegetables into the dish.
Reviews from our home cooks
Wanted to try something new and this was it! So good. Only downside was the time it took to make. But totally worth it.
Beef was lacking flavor.. prefer shrimp version better. Would order again maybe try chicken or pork as protein
Great meal with the beef sub. I did end up making more than 24 for two people (had leftover wonton from another meal). Bigger cucumber this time but still wished more veggies
