spicy kim chee aioli won tons

Total Time: 40 minutes
Makes: 30 won tons

Ingredients

Filling

  • 1 lb. ground pork
  • ¼ lb. shrimp, diced very small – can be coarsely pulsed in food processor
  • ½ cup green onions
  • 1 tsp. ginger pieces, soaked with rice wine
  • 1/2 tsp. kosher salt
  • ½ tsp. white pepper
  • 1 tbsp. sesame oil
  • 1 tbsp. cornstarch
  • 2 tbsp. water
  • won ton wrappers
Sauce
  • 1 cup mayonnaise
  • ½ cup chopped kim chee
  • 2 tbsp. green onions, diced
  • 1 clove garlic, minced
  • 2 tsp. sesame seeds
  • 1 ½ teaspoon sugar
  • 1 tsp.  rice wine
  • 1 tsp. chili oil
  • 1 tsp. shichimi or ichimi (optional)

Directions

In a large bowl, mix together pork, shrimp, green onions, wine (drain out the ginger and discard), salt, white pepper, sesame oil, cornstarch and water.
Place a tablespoon of filling onto the center of the won ton wrapper.  Wet the edges of the wrapper, fold up to make a triangle and seal all edges well.  Next, wet the two opposite corners of the wrapper and bring them together, making the won ton look like a little boat.   Mix all sauce ingredients together and set aside.
Heat oil for frying on medium-high heat.  When hot, fry won tons until golden brown, about 10 minutes. Make sure insides are cooked.  Serve with sauce and some extra Kim Chee on the side.
Note: Won Ton can be made ahead of time and frozen.  Make sure won tons are not overstuffed if freezing because they will expand.


Recipe created by Personal Chef Joanne