Crispy fried wontons filled with seasoned ground pork and kimchi, served with a spicy-sweet gochujang aioli. These addictive Korean-fusion appetizers combine traditional dumpling technique with bold Korean flavors.
Recipe Details
Ingredients
- 50 pieces square wonton wrappers
- 300g ground pork
- 100g kimchi, finely chopped and drained
- 3 stalks scallions, finely minced
- 3 cloves garlic, minced
- 10g fresh ginger, grated
- 15ml soy sauce
- 10ml sesame oil
- 10ml cornstarch
- 120ml mayonnaise
- 30ml gochujang paste
- 15ml rice vinegar
- 15ml honey
- 15ml fresh lime juice
- 1L vegetable oil for frying
- 15g fresh cilantro, chopped
- 15g toasted sesame seeds
- to taste salt
- to taste white pepper
Instructions
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For the filling, combine 300g ground pork, 100g kimchi, 3 stalks scallions, 3 cloves garlic, 10g fresh ginger, 15ml soy sauce, 10ml sesame oil, and 10ml cornstarch in a bowl. Season with to taste salt and to taste white pepper. Mix thoroughly.
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For the aioli, whisk together 120ml mayonnaise, 30ml gochujang paste, 15ml rice vinegar, 15ml honey, and 15ml fresh lime juice until smooth. Adjust sweetness and heat to taste.
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Place 1 teaspoon of filling in center of each 50 pieces square wonton wrappers. Brush edges with water and fold diagonally to form triangles, pressing edges to seal completely.
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Heat 1L vegetable oil for frying to 180°C (350°F) in a deep pot or deep fryer. Test with a small piece of wrapper - it should sizzle immediately.
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Fry wontons in batches of 8-10, turning occasionally, for 2-3 minutes until golden brown and crispy. Don't overcrowd the pot.
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Remove with slotted spoon and drain on paper towels. Season immediately with a pinch of salt while hot.
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Arrange on serving platter and garnish with 15g fresh cilantro and 15g toasted sesame seeds. Serve hot with gochujang aioli for dipping.
Tips
Wrapper Handling: Keep unused wonton wrappers covered with damp towel to prevent drying. Work with one at a time and seal edges well to prevent bursting.
Kimchi Prep: Drain kimchi well and chop finely. Excess liquid can make wrappers soggy and cause them to break during frying.
Oil Temperature: Maintain consistent oil temperature. If too hot, wontons brown before filling cooks; if too cool, they absorb oil and become greasy.
Make-Ahead: Assembled wontons can be frozen on trays, then stored in bags for up to 1 month. Fry directly from frozen, adding 1-2 minutes to cooking time.
Aioli Variations: Adjust gochujang amount for heat preference. Add sriracha for extra kick or reduce for milder flavor. The aioli keeps refrigerated for 1 week.
Serving Ideas: Serve as passed appetizers at parties, or as a starter course with Asian slaw. Perfect with Korean beer or soju cocktails.
Sealing Tips: Press edges firmly and eliminate air bubbles to prevent wontons from bursting. A fork can help create decorative sealed edges.