Wontons in Chili Oil
Wontons in Chili Oil
Ingredients
For the Wonton Filling
- 1 pound minced pork, lean
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 2 tablespoons green onion, finely chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
For the Wontons
- 1 package yellow wonton wrappers, approximately 50-60 wrappers
- water, for sealing wrappers
For the Chili Dipping Sauce
- 2 tablespoons green onions, chopped
- 2 cloves garlic, minced
- 1 to 2 bird's eye chilies, finely chopped, adjust to taste
- 1/4 cup neutral cooking oil, such as vegetable or canola
- 3 tablespoons chili oil
- 2 tablespoons Chinese black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Prepare the Wonton Filling: In a large mixing bowl, combine the minced pork, chopped shrimp, 2 tablespoons of chopped green onion, oyster sauce, 1 tablespoon of soy sauce, chicken powder, white pepper, 1/2 teaspoon of granulated sugar, cornstarch, 2 tablespoons of water, and 1 teaspoon of sesame oil. Mix thoroughly with your hands or a spoon until the mixture becomes sticky and well-emulsified. This usually takes about 5-7 minutes of vigorous mixing.
⏱️ 10 min
- 2
Wrap the Wontons: Have a small bowl of water ready. Take one yellow wonton wrapper and moisten its edges lightly with water. Place the wrapper in the palm of one hand, forming a 'C' shape with your fingers to create a pocket. Place about 1 teaspoon of the prepared filling into the center of the wrapper and gently push it down with a spoon. Quickly pinch the wrapper around the filling to seal it, creating a purse-like shape. Repeat with the remaining filling and wrappers. Place wrapped wontons on a lightly floured surface to prevent sticking.
⏱️ 25 min
- 3
Prepare the Chili Dipping Sauce: In a small heatproof bowl, combine 2 tablespoons of chopped green onions, minced garlic, and finely chopped bird's eye chilies. In a small saucepan, heat the 1/4 cup of neutral cooking oil over medium-high heat until it begins to shimmer and is very hot (around 350-375°F). Carefully and slowly pour the hot oil over the aromatics in the bowl. It will sizzle vigorously, blooming their flavors. Once the sizzling subsides, add the chili oil, Chinese black vinegar, 1 tablespoon of soy sauce, 1 teaspoon of granulated sugar, and toasted sesame seeds. Mix well to combine.
⏱️ 10 min
- 4
Cook the Wontons: Bring a large pot of water to a rolling boil. Carefully add the wrapped wontons to the boiling water, making sure not to overcrowd the pot; cook in batches if necessary. Stir gently occasionally to prevent them from sticking to the bottom. Boil until the wontons float to the surface, indicating they are partially cooked. Continue to boil for an additional 3 to 5 minutes to ensure the filling is thoroughly cooked through. The wrappers should appear translucent.
⏱️ 10 min
- 5
Serve: Using a slotted spoon, transfer the cooked wontons directly from the boiling water to individual serving bowls. Generously drizzle the prepared chili dipping sauce over the hot wontons, ensuring each wonton is coated. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wontons in Chili Oil
Ingredients
For the Wonton Filling
- 1 pound minced pork, lean
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 2 tablespoons green onion, finely chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
For the Wontons
- 1 package yellow wonton wrappers, approximately 50-60 wrappers
- water, for sealing wrappers
For the Chili Dipping Sauce
- 2 tablespoons green onions, chopped
- 2 cloves garlic, minced
- 1 to 2 bird's eye chilies, finely chopped, adjust to taste
- 1/4 cup neutral cooking oil, such as vegetable or canola
- 3 tablespoons chili oil
- 2 tablespoons Chinese black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Prepare the Wonton Filling: In a large mixing bowl, combine the minced pork, chopped shrimp, 2 tablespoons of chopped green onion, oyster sauce, 1 tablespoon of soy sauce, chicken powder, white pepper, 1/2 teaspoon of granulated sugar, cornstarch, 2 tablespoons of water, and 1 teaspoon of sesame oil. Mix thoroughly with your hands or a spoon until the mixture becomes sticky and well-emulsified. This usually takes about 5-7 minutes of vigorous mixing.
⏱️ 10 min - 2
Wrap the Wontons: Have a small bowl of water ready. Take one yellow wonton wrapper and moisten its edges lightly with water. Place the wrapper in the palm of one hand, forming a 'C' shape with your fingers to create a pocket. Place about 1 teaspoon of the prepared filling into the center of the wrapper and gently push it down with a spoon. Quickly pinch the wrapper around the filling to seal it, creating a purse-like shape. Repeat with the remaining filling and wrappers. Place wrapped wontons on a lightly floured surface to prevent sticking.
⏱️ 25 min - 3
Prepare the Chili Dipping Sauce: In a small heatproof bowl, combine 2 tablespoons of chopped green onions, minced garlic, and finely chopped bird's eye chilies. In a small saucepan, heat the 1/4 cup of neutral cooking oil over medium-high heat until it begins to shimmer and is very hot (around 350-375°F). Carefully and slowly pour the hot oil over the aromatics in the bowl. It will sizzle vigorously, blooming their flavors. Once the sizzling subsides, add the chili oil, Chinese black vinegar, 1 tablespoon of soy sauce, 1 teaspoon of granulated sugar, and toasted sesame seeds. Mix well to combine.
⏱️ 10 min - 4
Cook the Wontons: Bring a large pot of water to a rolling boil. Carefully add the wrapped wontons to the boiling water, making sure not to overcrowd the pot; cook in batches if necessary. Stir gently occasionally to prevent them from sticking to the bottom. Boil until the wontons float to the surface, indicating they are partially cooked. Continue to boil for an additional 3 to 5 minutes to ensure the filling is thoroughly cooked through. The wrappers should appear translucent.
⏱️ 10 min - 5
Serve: Using a slotted spoon, transfer the cooked wontons directly from the boiling water to individual serving bowls. Generously drizzle the prepared chili dipping sauce over the hot wontons, ensuring each wonton is coated. Serve immediately and enjoy!
⏱️ 5 min