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Heat a pot over medium heat. Add a tablespoon of olive oil, then sauté the diced onion and crushed garlic until fragrant and softened, about 3-5 minutes.

Add the 93/7 ground beef to the pot with the onions and garlic. Break up the beef with a spoon and brown it thoroughly, about 5-7 minutes. Drain any excess fat if necessary.

Stir in the curry powder, garam masala, allspice, and cayenne. Season with salt and pepper to taste. Mix well to ensure the beef is evenly coated with the spices.

Add the oyster sauce, brown sugar, and light soy sauce to the beef mixture. Stir to combine.

In a small bowl, whisk together the beef stock and corn starch to create a smooth slurry. Pour this slurry into the beef mixture in the pot. Bring to a simmer and cook, stirring occasionally, until the mixture thickens to a consistency suitable for filling, about 3-5 minutes.

Remove the beef filling from the heat and let it cool slightly. Lay out the wonton wrappers on a clean surface. Place about 1-2 teaspoons of the beef filling in the center of each wonton wrapper. Fold the wrappers into your desired shape (e.g., small squares or triangles), sealing the edges with a little water if needed.

Preheat your air fryer to 400°F (200°C). Arrange the filled wonton puffs in a single layer in the air fryer basket, ensuring not to overcrowd them. You may need to cook them in batches.

Air fry the wonton puffs for 6-8 minutes, or until golden brown and crispy. Serve hot.


Heat a pot over medium heat. Add a tablespoon of olive oil, then sauté the diced onion and crushed garlic until fragrant and softened, about 3-5 minutes.

Add the 93/7 ground beef to the pot with the onions and garlic. Break up the beef with a spoon and brown it thoroughly, about 5-7 minutes. Drain any excess fat if necessary.

Stir in the curry powder, garam masala, allspice, and cayenne. Season with salt and pepper to taste. Mix well to ensure the beef is evenly coated with the spices.

Add the oyster sauce, brown sugar, and light soy sauce to the beef mixture. Stir to combine.

In a small bowl, whisk together the beef stock and corn starch to create a smooth slurry. Pour this slurry into the beef mixture in the pot. Bring to a simmer and cook, stirring occasionally, until the mixture thickens to a consistency suitable for filling, about 3-5 minutes.

Remove the beef filling from the heat and let it cool slightly. Lay out the wonton wrappers on a clean surface. Place about 1-2 teaspoons of the beef filling in the center of each wonton wrapper. Fold the wrappers into your desired shape (e.g., small squares or triangles), sealing the edges with a little water if needed.

Preheat your air fryer to 400°F (200°C). Arrange the filled wonton puffs in a single layer in the air fryer basket, ensuring not to overcrowd them. You may need to cook them in batches.

Air fry the wonton puffs for 6-8 minutes, or until golden brown and crispy. Serve hot.
