Spicy Kim Chee Aioli Won Tons

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

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 (mayonnaise, kim chee, 2 tablespoons diced green onions, garlic, sesame seeds, sugar, rice wine, chili oil, shichimi) 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 By:

Chef Joanne Chang

Prep + Cook Time:

40 mins

Serving Size:

30 won tons

As featured in…

May 25, 2011 Coupon Book