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Spicy Chili Oil Wontons Recipe

Posted January 29, 2019 by Stephanie

Sichuan style spicy chili oil wontonsare one of my happy foods. Silky little dumplings filled with pork and shrimp drowned in chili oil, soy, and vinegar are all good things.

The key to good spicy chili oil wontons is the chili oil, so make sure you start off with a chili oil that you like. We tend to make our own (recipe coming soon) because homemade is the way to go, but there’s nothing that beats the ease of store bought. Heck, if you wanted to go the extra easy route, you could even buy frozen wonton from the Asian grocery store and I wouldn’t judge. I’ve done it before and I’ll probably do it again. Sometimes you gotta do what you gotta do.

But, what you’ve got to do –store bought or not– is eat wontons drowned in chili oil, soy, sesame, black vinegar, garlic, green onions, and cilantro. They’re spicy from the chili oil, bright and tangy from the vinegar, savory from the soy, with a nice hit of freshness from the herbs. Seriously so good. And even if you’re not a huge fan of spicy, give these a go, working up from a small amount of chili oil. The thing about Chinese chili oils is that they’re not super spicy, so much as they’re pleasantly fragrant with a hint of heat.

PS – This may be weird, but this totally works as a meal prep kind of thing. The wontons keep in the fridge well and reheat beautifully in the microwave. So if you wanna make yourself a double batch so you can be the envy of everyone at work, go for it! I recommend tossing it in the chili oil, then scooping them out of the oil into another container. Keep the extra chili oil on the side and add it after.

Spicy Chili Oil Wontons Recipe | www.iamafoodblog.com

Spicy Chili Oil Wontons Recipe | www.iamafoodblog.com

Spicy Chili Oil Wontons Recipe | www.iamafoodblog.com

Spicy Chili Oil Wontons Recipe | www.iamafoodblog.com

Spicy Chili Oil Wontons Recipe | www.iamafoodblog.com

Spicy Chili Oil Wontons Recipe
serves 2


Pork and Shrimp Wonton

  • 1/4 lb ground pork
  • 1/4 lb peeled and deveined shrimp, roughly chopped
  • 2 tablespoons sliced green onions
  • 2 teaspoons minced ginger
  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoxing wine
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • fresh wonton wrappers, as needed

Spicy Chili Oil

  • 2 cloves garlic
  • 2 tablespoons chili oil, or to taste
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon black vinegar
  • 2 tablespoons sliced green onions
  • 1 tablespoon chopped cilantro

In a bowl, mix together the pork, shrimp, ginger, green onions, soy, Shaoxing, sesame oil, salt, and white pepper.

Take a wonton wrapper and place 2 teaspoons of the meat filling in the middle. Dip your finger into water and lightly wet the edges of the wrapper. Bring one corner of the wrapper to the other corner to form a triangle. Fold in the other two corners, wet, and pinch to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.

Bring a large pot of water to boil over medium high heat.

While the water is coming to a boil, mix together the spicy chili oil ingredients.

When the water is at a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. Cook for 4-6 minutes or until cooked through – cut one open to check.

Drain well and toss in the spicy chili oil. Enjoy with extra cilantro, green onions, and toasted sesame seeds if desired.

 

9 Comments

  1. sara says:

    Hi! Do you think it would work to just use shrimp in these? Or is pork necessary for good consistency?

    Thanks!

    1. Stephanie says:

      i have made a shrimp wonton before, but you need to chop the shrimp up into a paste like consistency. hope that helps!

  2. Mary says:

    Could you freeze them?

    1. Stephanie says:

      yes, freeze them uncooked, in a single layer on a plate or baking sheet. after they’re hard, you can pop them into a freezer bag. cook them from frozen adding a couple of extra minutes :)

  3. Claire says:

    Stephanie! I just finished making these. They are fucking delicious!!! Thank you for the recipe!!

    1. Stephanie says:

      yaaaaaaasssssss!!!!!!!

  4. These are awesome just pull them a little before 4 minutes. 3:30 was the best.

    Residual heat was over cooking our meat.

  5. Ira says:

    OMG LOVE YOUR BLOG! TOTALLY GONNA MAKE THIS!! Wish me luck. Thanks for the recipe :)

  6. Katie says:

    Din Tai Fung has spicy wontons that are like crack to me and I don’t live anywhere near one. If I can make them at home I’ll be so happy!!!!

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