Kimchi and Beef Wontons


Chances are there might be some meat stashed in the freezer, there might even be some leftover wonton wrappers from that "one time". If not, run don't walk to pick up ingredients and make these easy wontons. If they're not all gone in one sitting, homemade dumplings are a wondrous thing to keep in the freezer. This simple recipe packs umami-rich kimchi, frozen riced cauliflower, and seasoned beef into tiny packets of deliciousness. Eat them doused with shallot sauce or turn any leftovers into a quick soup by serving with chicken broth and vegetables. Sliced bok choy and scallion would be a good match or use the rest of the cauliflower rice in the broth. The point is, it’s hard to go wrong with wontons. For vegetarian-friendly wontons, skip the meat and use extra-firm tofu instead. Just drain it, pat it very dry, and crush it into small pieces before mixing with the rest of the filling ingredients. Cooking tip: After adding the dumplings to the water, use a slotted spoon to gently stir, which will help prevent the dumplings from sticking together.

Kimchi and Beef Wontons Recipe
Photo: Greg DuPree
Hands On Time:
45 mins
Total Time:
1 hrs
4 serves


  • 6 ounces ground beef, thawed if frozen

  • 1 large egg, beaten

  • ¾ cup kimchi (from a 16-oz. jar), drained and finely chopped, plus 2 Tbsp. liquid from jar

  • ½ cup frozen riced cauliflower or broccoli

  • 1 1-in. piece fresh ginger, grated

  • 4 scallions, finely chopped, divided

  • 1 teaspoon kosher salt, divided, plus more for water

  • 1 ¼ teaspoons soy sauce, divided

  • 32 square wonton wrappers

  • 2 shallots, thinly sliced (½ cup)

  • ¼ cup vegetable oil

  • 3 tablespoons toasted sesame seeds


  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.

  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).

  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.

  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.)

  5. Serve wontons with shallot sauce and top with sesame seeds and remaining scallions.

Chef's Notes

Find wonton wrappers and jarred kimchi near the tofu or in the refrigerated produce section.

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