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 an salivating irresistible meal. Whether they are boiled, steamed, or fried, wontons are truly my weakness and my definition of a comfort meal!
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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
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.
INGREDIENTS TO MAKE CHILI OIL:
- Soy Sauce
- Black Vinegar
- Chili Flakes
- Chili Powder
- Garlic
- Green Onion
- Oil
THE TYPE OF WONTON WRAPPER TO USE
In this recipe, I used Dynasty, 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:
In a bowl, combine soy sauce, black vinegar, chili flakes, chili power, minced garlic, and chopped onion. Heat 2 tbsp of oil and pour hot oil over the chili sauce.
IF YOU LIKE CHILI OIL, YOU MAY ALSO ENJOY THESE RECIPES:
Pour the 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.
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!
PrintSpicy Wontons with Chili Oil
- Prep Time: 30
- Cook Time: 10
- Total Time: 40 minutes
- Yield: 3–4 servings 1x
Description
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 an salivating irresistible meal.
Ingredients
WONTON FILLING:
- 1 pack wonton wrapper (about 40–50 wrappers)
- 200–250g ground pork
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp ginger, finely grated
- 3 clove garlic, minced
- 1 green onion, chopped
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 large egg
CHILI OIL:
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1/2 tbsp chili flakes
- 1/2 tsp chili powder
- 3 clove garlic, mined
- 1 green onion, chopped
- 2 tbsp hot oil
Instructions
- Make the 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: Use a tongue depressor or wooden stick to scoop 1 tsp of filling and place it onto the center of a wonton wrapper. 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. 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 MAKE CHILI OIL:
In a bowl, combine soy sauce, black vinegar, chili flakes, chili power, minced garlic, and chopped onion. Heat 2 tbsp of oil and pour hot oil over the chili sauce.
Notes
*Wontons can be stored in the freezer for up to 3 months.
*Wontons do not need to be cooked before freezing.
*Frozen wontons do not need to be thawed before cooking.
TIPS: Always cook the wontons straight from the freezer. Thawing them before cooking can actually make the wrapper too soggy and affect the textures.
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