🍽️ Wan Tans with Ground Meat Filling

Name: Wan Tans with Ground Meat Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 12 g Wood ear mushrooms; 2 garlic cloves; 0.5 bunch cilantro (10 g); 100 g bean sprouts; 2 tbsp sesame oil; 300 g beef mince; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp chili sauce; 18 wonton wrappers (Asian market); 1 carrot; 0.25 Napa cabbage

399 kcal · 30 min · 4 servings

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Ingredients

12 g Wood ear mushrooms
2 garlic cloves
0.5 bunch cilantro (10 g)
100 g bean sprouts
2 tbsp sesame oil
300 g beef mince
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp chili sauce
18 wonton wrappers (Asian market)
1 carrot
0.25 Napa cabbage

Instructions

1. Soak the mushrooms in warm water. Peel and finely chop the garlic. Rinse the coriander, dry it, and finely chop the leaves. Drain the soaked mushrooms and also chop them finely. Clean and chop the bean sprouts.
2. Heat sesame oil in a pan. Add the ground meat and fry it crumbled over medium heat for 8–10 minutes. Stir in the garlic, herbs, bean sprouts, soy sauce, fish sauce, and chili sauce, then season to taste.
3. Brush the wan tans with water and place 1 teaspoon of the meat filling on each. Fold the dough over the filling to create small pouches and press firmly. Cover the wan tans with a damp kitchen towel.
4. Peel the carrot, make lengthwise cuts, and slice it into flower shapes. Clean, wash, and roughly tear the cabbage.
5. Bring some water to a boil in a pot with a steamer insert. Place the carrot and cabbage in the steamer, arrange the wan tans on top, and cover while steaming for about 8 minutes over the boiling water. Serve the wan tans with the vegetables in bowls, accompanied by some chili sauce.

Nutrition per serving

kcal: 399
Protein: 25 g · Fett/Fat: 17 g · Carbs: 37 g