Chef Lisa Dickie's Wonton Cups with Beef and Quail Eggs
- Prep time: 25 minutes
- Cook time: 20 minutes
- Serves: 12-24 cups
Ring in the Lunar New Year with something worth celebrating. Chef Lisa Dickie of @dickiescookingschool fills crispy baked wonton cups with spiced beef, cabbage, and carrots, then crowns each one with a perfectly fried Spring Creek quail egg. Handheld, flavourful, and gone in one bite — the ideal festive appetizer.
Ingredients
- 24 wonton wrappers (round or square)
- Cooking spray or neutral oil
- ½ lb beef sirloin or stewing beef, thinly sliced
- ⅛–¼ tsp baking soda (to tenderized)
- 2 tbsp neutral oil
- 4 cloves garlic, minced
- ½ tsp Chinese five spice
- ½–1 tsp red pepper flakes
- 1–2 cups cabbage, finely sliced
- 1 cup carrots, grated
- 1–2 tbsp peanut butter
- 1–2 tbsp soy sauce
- 12–24 Spring Creek quail eggs (one per cup)
- 1–2 tbsp butter or neutral oil
For the wonton cups
For the filling
For the eggs
Instructions
Sprinkle baking soda over the sliced beef and let rest for 15 minutes. Rinse well and blot dry.
Heat oil in a pan over medium-high heat. Add garlic, red pepper flakes, and five spice and cook for a minute until fragrant. Add beef and cook for a few minutes until browned. Add cabbage, carrots, peanut butter, and soy sauce. Cook for 5 minutes, then set aside.
Preheat oven to 350°F. Spray a muffin tin with cooking spray. Press one wonton wrapper into each cup. Bake for 10 minutes until golden and crisp.
Heat butter or oil in a non-stick pan over medium-low heat. Fry quail eggs 2–3 at a time for about 2 minutes until whites are just set.
Fill each wonton cup with the beef mixture, top with a fried quail egg, and serve immediately.
