Ingredients
Step 1
Line a baking sheet with parchment paper. Stir beef, egg, kimchi, cauliflower, ginger, 2 tablespoons scallions, and ¾ teaspoon each salt and soy sauce in a large bowl until well combined.
Step 2
Fill a small bowl with water. Lay 3 wonton wrappers on a work surface. Place 1 rounded teaspoon of filling in center of each wrapper. Hold on your palm and, using your other hand, dip a finger in water and run it around edge of wrapper. Fold 1 side of wrapper over filling to make a triangle; pinch to seal. Dab water on 2 corners and pinch to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. Wontons can be assembled and refrigerated 1 day ahead. Or freeze up to 1 month in advance (place in a single layer on a baking sheet until frozen, then transfer to an airtight container).
Step 3
Bring a large pot of lightly salted water to a boil over high. Meanwhile, combine shallots and oil in a small skillet over medium-high and cook, stirring often, until shallots start to darken around edges, 3 to 5 minutes. Reduce heat to low and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Remove from heat and stir in kimchi liquid and remaining ¼ teaspoon salt and ½ teaspoon soy sauce. Reserve for serving.
Step 4
Working in 3 batches, gently add wontons, 1 at a time, to boiling water, stirring once to prevent sticking. Cook until wontons float and wrappers become tightly wrapped around filling, about 4 minutes.Transfer to a plate with a slotted spoon. (Or cook from frozen, about 6 minutes.)
Step 5
Serve wontons with shallot sauce and top with sesame seeds and remaining scallions.
Step 1
Serve wontons with shallot sauce and top with sesame seeds and remaining scallions.
Step 2
Remove from heat and stir in ingredients. Reserve for serving.
Step 3
Reduce heat to low and let it to continue to cook.
Step 4
Combine shallots and oil in a small skillet over medium-high and cook, stirring often, until shallots start to darken around edges, 3 to 5 minutes.
Step 5
Working in 3 batches, gently add wontons, 1 at a time, to boiling water, stirring once to prevent sticking. Cook until wontons float and wrappers become tightly wrapped around filling, about 4 minutes.Transfer to a plate with a slotted spoon.
Step 6
Start a large pot of lightly salted water to a boil over high.
Step 7
Fill a small bowl with water. Lay 3 wonton wrappers on a work surface. Place 1 rounded teaspoon of filling in center of each wrapper. Hold on your palm and, using your other hand, dip a finger in water and run it around edge of wrapper. Fold 1 side of wrapper over filling to make a triangle; pinch to seal. Dab water on 2 corners and pinch to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling.
Step 8
Stir the ingredients in a large bowl until well combined.
Step 9
Line a baking sheet with parchment paper.
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