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.
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).
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.
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.)
Serve wontons with shallot sauce and top with sesame seeds and remaining scallions.
Serve wontons with shallot sauce and top with sesame seeds and remaining scallions.
Remove from heat and stir in ingredients. Reserve for serving.
Reduce heat to low and let it to continue to cook.
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.
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.
Start a large pot of lightly salted water to a boil over high.
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.
Stir the ingredients in a large bowl until well combined.
Line a baking sheet with parchment paper.
Cooking from recipes shouldn't be hard.
Use Cheffe's proprietary Smart Cooking technology to understand this recipe and transform it into easy-to-use, step by step instructions that anyone can follow.
It's like cooking on auto-pilot. Try it in the app!