Kimchi and Beef Wontons

Kimchi and Beef Wontons

Tiny packets of delicious flavors.

Adapted from Real Simple

Ingredients

Metric System
Servings
  • 4 scallion
  • 2 tbsp kimchi juice
  • 1 tsp salt
  • 1.3 tsp soy sauce
  • 2 shallot
  • 2 oz oil
  • 32 wrapper wonton wrappers
  • 6 oz beef
  • 1 egg
  • 6 oz kimchi
  • 4 oz frozen riced cauliflower or broccoli
  • 1 in ginger
  • 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.

  • 3 scallion
  • Step 2

    Remove from heat and stir in ingredients. Reserve for serving.

  • 2 tbsp kimchi juice
  • 0.25 tsp salt
  • 0.5 tsp soy sauce
  • 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.

  • 2 shallot
  • 0.25 cup oil
  • 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.

  • 32 wrapper wonton wrappers
  • Step 8

    Stir the ingredients in a large bowl until well combined.

  • 6 oz beef
  • 1 egg
  • 0.75 cup kimchi
  • 0.5 cup frozen riced cauliflower or broccoli
  • 1 in ginger
  • 1 scallion
  • 0.75 tsp salt
  • 0.75 tsp soy sauce
  • Step 9

    Line a baking sheet with parchment paper.

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