Spicy Wontons with Chili Oil

Spicy wontons are delicious bite-size dumplings filled with savory meat and coated in bold, spicy sauce. Spicy wontons are an excellent appetizer or main dish for anyone who enjoys a salivating irresistible meal. Whether they are boiled, steamed, or fried, wontons are truly my weakness and my definition of a comfort meal!

If you like wontons, check out my SHRIMP AND CHIVES WONTONS, EASY WONTON SOUP, and CRISPY FRIED CHICKEN WONTONS recipe.

You can use store bought chili oil, or use my mom’s recipe for HOMEMADE CHILI OIL.

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When I was a teenager, I would spend my summer working at my parents’ restaurant, and part of my job was to make hundreds of wontons everyday. My mom taught me this trick where she would use a tongue depressor to scoop the wonton filling and place it onto the center of the wonton wrappers, then she would make a fist to seal the edges. I got so good at wrapping wontons, I was able to make 100 wontons in under 20 minutes! Scroll down so I can show you how I do it!

WATCH VIDEO BELOW ONHOW TO FOLD WONTONS IN THE QUICKEST WAY:

INGREDIENTS TO MAKE WONTON FILLING:

• Tongue Depressors
• Wonton Wrappers
• Ground Pork
• Soy Sauce
• Sesame Oil
• Ginger
• Garlic
• Green Onion
• Salt
• White Pepper
• Egg
• Chili Oil

WHAT IF I DON’T HAVE TONGUE DEPRESSOR?

I get a box of tongue depressor from Amazon. Alternatively, you can also use the end of a wooden spoon or chopsticks to scoop the wonton fillings.

In addition, I wrote a blog post about how to fold wontons in 6 different ways.

THE TYPE OF WONTON WRAPPER TO USE

In this recipe, I used Dynasty brand, a Hong Kong style wonton wrapper, which you can find in most supermarkets. Sometimes I buy this brand, which you can get it online. Each pack typically comes with 40-50 wonton wrappers. I like to buy multiple packs, freeze them, and then thaw them in the fridge the night before I plan to make wontons.

When choosing wontons wrappers, it is important to consider the texture and thickness, as these can impact the final result of your wontons. For most wonton recipes, the square and thin wonton wrappers are my go-to. Square wonton wrappers are the most common types and they are best for traditional boiled or steamed wontons.

HOW TO MAKE SPICY WONTONS:

Prepare Wonton Filling:

In a large bowl, combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, chopped green onion, salt, and white pepper. Use your hand to mix thoroughly until all ingredients are well incorporated.

Then add the egg and mix again until the filling feels like a smooth and sticky paste.

Assemble the Wontons:

Use a tongue depressor or wooden stick to scoop 1 tsp of wonton filling, and place it onto the center of a wonton wrapper. Alternatively, you can use a wooden spoon or chopsticks to scoop the filling.

Use your other hand to wrap the filling around and make a fist to seal the edges. Squeeze your hands tight to make sure that the wonton wrappers are sealed. Slide the wooden stick out and repeat the process with the remaining wonton filling and wrappers.

Cook the Wontons:

Bring a large pot of water to a boil, then add wontons. Stir gently with a spatula or spoon, and cook until the wontons are floating to the top. This will take about 4-5 minutes.

Transfer the wontons to a bowl, add chili oil/sauce. Garnish with green onions, serve hot and enjoy!

HOW TO MAKE CHILI OIL:

Check out my my mom’s HOMEMADE CHILI OIL RECIPE.

If you just want to make a small batch of chili oil for this recipe (3-4 servings), combine soy sauce, black vinegar, chili flakes, chili power, minced garlic, and chopped onion in a heatproof bowl. Then heat 2 tbsp of oil and pour hot oil over the chili sauce.

IF YOU LIKE CHILI OIL, YOU MAY ALSO ENJOY THESE RECIPES:

• 10-minute Chili Oil Ramen with Egg
• Chili Garlic Silken Tofu

Pour the chili oil/sauce over the cooked wontons, ensuring each one is coated. Garnish with more chopped green onions. Serve hot and enjoy!

HOW TO STORE/FREEZE AND REHEAT

I like to make a extra wontons so I can freeze them for later. Wontons do not need to be cooked before freezing, and frozen wontons do not need to be thawed before cooking. You will thank yourself later when you are hungry at night and need dinner in less than 10 minutes!

Prepare a baking pan and dust the surface with flour or cornstarch. Alternatively, you can line a baking sheet with parchment paper. Placed the assembled wontons onto the floured baking pan. Make sure they are not touching each other to prevent them from sticking together. Put the baking sheet in the freezer and let wontons freeze for 1-2 hours.

Once the wontons are frozen, transfer them to a zip lock bag. They can be stored in the freezer for up to 3 months.

To cook frozen wontons, first bring a pot of water to a boil. Add frozen wontons and cook for 5-6 minutes, or until they float to the surface. Remove the wontons and serve.

TIPS: Always cook the wontons straight from the freezer. Thawing them before cooking can actually make the wrapper too soggy and affect the textures.

OTHER RECIPES YOU MAY ALSO ENJOY:

• ONE POT WONTON SOUP (15 MINUTE)
• FRIED CHICKEN WONTONS
• CRISPY RICE PAPER DUMPLINGS
• SOUP DUMPLINGS IN SPICY MISO SAUCE

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

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