Chinese Beef Wontons

Mix the flour, salt, egg and water in a mixing bowl until you have a smooth dough. You may need to add a little more water but be careful the dough doesn't become too wet.

Turn the dough onto a floured board and knead for 10 minutes then place in a clean bowl, cover and leave to rest for 30 minutes.

To make the filling, mix together all the ingredients except the beaten egg, stirring in one direction only.

Turn the dough onto a floured board and knead gently until smooth. Divide the dough in half and roll each half into a cylinder then cut each cylinder into 8-10 pieces. Take each piece of dough and roll into a circle about 4" / 10 cm diameter. Place a little of the filling slightly off-centre on the dough circle, brush a little beaten egg onto the edges and fold the dough over to make a half-moon, pressing the edges together to make a good seal. Repeat with the remaining dough and filling, covering the dough you are not using with a clean cloth to prevent it drying out.

Bring a large pan of salted water to the boil and cook the dumplings in batches for 3-4 minutes or until they float to the surface and the filling is cooked through.