Spicy Wontons in Chili Oil Recipe

Introduction

Spicy Wontons in Chili Oil offer a flavorful and satisfying appetizer or snack with a perfect balance of heat and savory richness. These delicate dumplings are filled with seasoned pork and served generously coated in a vibrant homemade chili oil sauce. They’re sure to impress any lover of bold Asian flavors.

Ingredients

• 1/3 cup homemade chili oil
• 1 tablespoon sweet soy sauce (Kecap Manis will work)
• 1 tablespoon soy sauce
• 1 tablespoon Chinkiang black vinegar
• 4 grams garlic, grated
• 250 grams ground pork
• 1 egg
• 2 teaspoons Shaoxing wine
• 2 teaspoons ginger juice
• 2 teaspoons potato starch
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon Chinese five spice powder
• 1/8 teaspoon white pepper
• 40 wonton wrappers (size may vary)
• Chopped scallions, for garnish
• Cilantro leaves, for garnish

Instructions

1. Step 1: In a bowl, whisk together the chili oil, sweet soy sauce, soy sauce, black vinegar, and grated garlic to make the sauce. Set aside.
2. Step 2: Bring a large pot of water to a rolling boil for cooking the wontons.
3. Step 3: In a mixing bowl, combine the ground pork, egg, Shaoxing wine, ginger juice, potato starch, toasted sesame oil, salt, Chinese five spice powder, and white pepper. Use a gloved hand to knead and then beat the mixture until smooth and uniform.
4. Step 4: To wrap the wontons, place one wrapper in the palm of your non-dominant hand and spoon about 1 teaspoon of filling into the center.
5. Step 5: Wet two edges of the wrapper with water using a finger dipped in a bowl of water.
6. Step 6: Fold the wrapper over the filling to create a triangle shape.
7. Step 7: Use the index finger of your dominant hand beneath the center of the wonton, then press the corners shut with your thumb and middle finger to seal tightly and remove any air pockets.
8. Step 8: Bring the two long corners of the triangle together at the center and seal them with a drop of water if necessary.
9. Step 9: Working in batches, drop the wontons into the boiling water. Once they float to the surface, continue cooking for another 30 seconds. Ensure the water remains boiling by using a large pot or cooking fewer wontons per batch.
10. Step 10: Remove the cooked wontons with a slotted spoon into a bowl, leaving some of the hot water to help the sauce spread evenly.
11. Step 11: Drizzle the wontons generously with the chili oil sauce, then garnish with chopped scallions and cilantro leaves before serving.

Tips & Variations

• For extra heat, add finely chopped fresh chili or a pinch of red pepper flakes to the filling or sauce.
• Try substituting the ground pork with ground chicken or shrimp for a different flavor profile.
• If you don’t have fresh ginger juice, grate ginger finely and squeeze the juice out through a cloth or use a small amount of ground ginger.
• Use a bigger pot or cook in smaller batches to maintain a steady boil and prevent wontons from sticking together.

Storage

Store cooked wontons in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or briefly boiling in water until warmed through. The sauce is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the wontons before cooking?

Yes, you can freeze wrapped wontons on a baking sheet until solid, then transfer to a freezer bag. Cook them straight from frozen by boiling a minute or two longer until fully cooked.

What can I use if I don’t have potato starch?

Substitute potato starch with cornstarch or tapioca starch in equal amounts. These will help bind the filling and maintain the right texture.

Spicy Wontons in Chili Oil Recipe

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★★★★★

4.8 from 136 reviews

These Spicy Wontons in Chili Oil are a flavorful Chinese appetizer featuring tender pork-filled wontons boiled to perfection and served in a vibrant homemade chili oil sauce. Garnished with fresh scallions and cilantro, this dish beautifully balances spicy, savory, and aromatic flavors for an irresistible treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 40 wontons (serves 4-6 as appetizer) 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Sauce

• 1/3 cup homemade chili oil
• 1 tablespoon sweet soy sauce (Kecap Manis)
• 1 tablespoon soy sauce
• 1 tablespoon Chinkiang black vinegar
• 4 grams garlic, grated

Wontons

• 250 grams ground pork
• 1 egg
• 2 teaspoons Shaoxing wine
• 2 teaspoons ginger juice
• 2 teaspoons potato starch
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon Chinese five spice powder
• 1/8 teaspoon white pepper
• 40 wonton wrappers (size dependent)

Garnish

• Chopped scallions
• Cilantro leaves

Instructions

1. Make the sauce: In a bowl, whisk together the chili oil, sweet soy sauce, soy sauce, black vinegar, and grated garlic until well combined. Set aside to allow flavors to meld.
2. Prepare boiling water: Bring a large pot of water to a rolling boil, ensuring there is enough water to cook wontons in batches without cooling down too much.
3. Mix the filling: In a mixing bowl, combine ground pork, egg, Shaoxing wine, ginger juice, potato starch, toasted sesame oil, salt, Chinese five spice powder, and white pepper. Using a gloved hand, knead and then beat the ingredients thoroughly until the mixture becomes uniform and slightly sticky for the best texture.
4. Wrap the wontons: Place a wonton wrapper in the palm of your non-dominant hand. Spoon about 1 teaspoon of the filling into the center of the wrapper. Wet two adjacent edges of the wrapper with water using a finger dipped into a small bowl of water.
5. Seal the wontons: Fold the wrapper over the filling diagonally to form a triangle. Position your dominant hand’s index finger underneath the center of the wonton; then, use your thumb and middle finger to press the corners together firmly to seal and expel any air pockets, which helps prevent bursting during cooking.
6. Form the final shape: Bring the two long corners of the triangle together toward the center and seal them with a drop of water if necessary, creating the traditional wonton shape.
7. Cook the wontons: Carefully add the wontons in batches to the boiling water, ensuring the water continues to boil. Once the wontons float to the surface, continue cooking for an additional 30 seconds to ensure they are fully cooked.
8. Drain and serve: Use a slotted spoon to transfer cooked wontons directly to a bowl without completely draining the cooking liquid—this helps the chili oil sauce spread evenly when added.
9. Add sauce and garnish: Drizzle a generous amount of the prepared spicy chili oil sauce over the wontons. Garnish with chopped scallions and fresh cilantro leaves for a bright, fresh finish.

Notes

• Do not overcrowd the pot when boiling wontons; cook them in batches to maintain the water temperature and avoid sticking.
• Use fresh wonton wrappers for the best texture and ease of wrapping.
• Grated fresh ginger and garlic greatly enhance the sauce’s flavor; avoid pre-minced alternatives for authenticity.
• The potato starch acts as a binder in the filling, helping the wontons hold their shape during boiling.
• Serve immediately to enjoy the wontons at their freshest and to retain the vibrant flavors of the chili oil.

Keywords: Spicy wontons, chili oil wontons, Chinese appetizers, pork wontons, homemade chili oil, Asian recipe