Beef Money Bags

Sift flour into a large bowl and make a well in the centre. Whisk together egg, salt and 1/4 cup water. Pour into flour well. Mix together, adding additional water until the mixture will stay together in a ball.

Knead the dough until it becomes smooth and pliable.

Let rest for 30-60 min. (This is so the gluten can relax. The longer it sits the easier it will be to roll out)

Divide dough in half. Keep one half covered while you roll out the other one on a surface lightly coated with cornstarch (if you use flour it may toughen it up). Roll out as thin as you possibly can.

Cut into 3.5 inch squares (You should be able to get approx. 12 wonton wrappers out of each half).

You can freeze this, but coat them in cornstarch so they don't stick together.

For the filling, first cook the beef in water with all the spices, ginger and garlic till tender.

Heat oil, add roasted garlic and the chilli powders. Saute for a minute and add the onions. Once onions go tender add the cooked beef.

Reduce flame, add the sriracha sauce. A tablespoon of hot water. You could add some ketchup too if you like a sticky filling.

On low heat, let the beef mix simmer for 5-7 minutes.

If the beef chunks are too big, break it down to smaller pieces now.

Remove from heat once all the flavours are mixed through.

Take the wrapper, place the filling in the middle. Pull all the corners to the top and gently twist till you seal the opening. Use aything to tie it up so it stays in shape. I used a coriander stem.

Deep fry. Or bake at 190c for 11 minutes.

If you plan to bake, do add lots of butter to the sheet on both sides.