1. For the filling, cut the scallions into thin
2. In a meat grinder or food processor, grind the
meat to a coarse texture, being careful not to over
3. Stir in 1/4 of the scallions, 2 teaspoons tamari,
the sesame oil, 1/4 tsp salt and 1/8 tsp pepper.
4. Bring a large pot of salted water to a boil.
5. Put about 1 tbsp of the filling in the centre of
the wonton skin.
6. Brush the edges of the skin with warm water, top
with another skin, and press gently around the
filling to seal the edges.
7. Repeat until all the filling is used.
8. Slide wontons into boiling water, stirring
gently, and cook for 2 minutes.
9. Drain carefully and plunge into cold water to
stop cooking. Drain again.
10. Toss with 1 tbsp of the peanut oil. Mince the
11. In a large frying pan, heat 1 tbsp of the peanut
oil over medium heat.
12. Add the sesame seeds; cook, stirring frequently,
until just golden, about 1 minute. Stir in the
13. Add the remaining scallions and cook until soft,
about 2 minutes.
14. Season to taste with salt and pepper.
15. Heat 2 more tbsps of the peanut oil over medium
16. Brown the wontons in batches, adding the
remaining peanut oil between additions, or use 2 pans.
17. Cook until both sides are golden, about 4
18. Top wontons with the scallion-sesame mixture.
19. Serve with favourite dipping sauce.