Yang Zhao Chilli Beef Wontons
Archive > Issues > Issue #2: Dough > Moneybags


Yang Zhao is the founder of Beijing Opera. This is the recipe for her Chilli Beef Wontons, also known as moneybags. Make them at home, or order them for lunch

Ingredients for the filling:

beef mince 250g 

3 red chillies 

soy sauce 1/4 cup

3 t canola oil

2 t sesame oil

1 T salt

1 T sugar

1 T maize flour (for tenderising beef mince, optional) 

To make the filling: 

Mix mince with oil, salt, sugar, soy sauce, maize flour, and chopped chillies 

Ingredients for wonton skin:

250g flour 

1 egg 

A half cup of water to start (tip: luke warm at 40 degrees celsius is best) 

To make the wonton skin:

1. In a medium bowl, beat the egg. Mix in the water.

2. In a large bowl, combine the flour and salt. Create a well in the centre of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.

3. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.

4.Cut each ball into four equal pieces. Roll the pieces into 38 cm by 38 cm squares. Cut each into 9 cm by 9 cm squares. Use in any recipe that calls for wonton wrappers.

Wrap up the wontons. 


Heat up oil. Test the oil by throwing in a scrap piece of wonton skin. 

Place the wrapped wontons into the oil, occasionally turning the wontons so they can be evenly browned in oil. Cook until golden brown. 


Yang Zhao Chilli Beef Wontons
Photo by Alix-Rose Cowie
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