OK. Second try on the beef wontons. We use all natural beef from Washington (86% lean). I minced some shallots and mixed them with the beef (with a dash of soy sauce and Worcestershire). I browned the bottoms in olive oil and them steamed them (watching the flame, of course), in fish broth. Drizzled with habenero teriyaki. This time they ended up a bit undercooked, but the wrap was perfect.
What I am seeking advice on is how to cook the beef thoroughly without pre-cooking it. Any suggestions?
Also, should I pre-make the teriyaki and drizzle on at room temp, or hot in the pan?[/quote]
Welcome to DC, abandonship.
Okay, step by step - first, as I understand your post, you fryed the won tons and then steamed them? I usually use one cooking method for won tons - steam, fry, boil or bake. (Except, on occasion for perogies - which I have boiled briefly and then fry for crispness - but, too much work - I either boil or fry them, as the dough is thicker.)
No need to precook the beef. Use about a tbl of filling. I don't have a bamboo steamer, so when I steam, I use a metal steaming tray sprayed w cooking spray - placed over boiling water in a Dutch oven on the stovetop. Cover, and w/i a few minutes they are cooked thru - the skins will look translusent.
If I boil them, fill the wontons with raw mixture, seal, place in boiling water. When they float to the top, they are done.
If you want them crisp, either deep fry, fry in a skillet (be sure the oil is hot enough), or spray the filled wrappers with cooking spray and bake. Different texture, but still good.
Re the sauce - I would drizzle it over the cooked won tons or serve it on the side. Hope that helps.