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Wonton In Spicy Sauce Recipe

Name: Affinity Vegetarian Gardens Wonton In Spicy Sauce Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups ground pork; 0.5 cups shrimp, peeled, deveined and finely chopped; 3 tbsp green onions, finely chopped; 1 tsp ginger, fresh, grated; 1 tsp garlic, minced; 1 tbsp soy sauce; 0.5 tsp sesame oil; 1 tsp Shaoxing wine (or dry sherry); 0.25 tsp white pepper; 0.25 tsp salt; 1 tsp cornstarch; 30 count wonton wrappers (square); 0.25 cups cold water (for sealing wrappers); 0.25 cups chili oil (preferably with chili flakes); 2 tbsp soy sauce; 1 tbsp Chinese black vinegar (or rice vinegar); 1 tbsp sesame paste (or tahini); 1 tsp garlic, minced; 1 tsp ginger, grated; 0.5 tsp sugar; 0.5 tsp Sichuan peppercorn oil or ground Sichuan pepper (optional); 2 tbsp hot water (to thin sauce); 1 tbsp scallions, thinly sliced (for garnish); 1 tsp toasted sesame seeds (for garnish); 1 tbsp vegetable oil; 6 cups water (for boiling); 0.5 tsp salt (for boiling water)

Inspired by Affinity Vegetarian Garden

Time45m

Serves4

Make Wonton In Spicy Sauce Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wontons

1 cups ground pork

1/2 cups shrimp, peeled, deveined and finely chopped

3 tbsp green onions, finely chopped

1 tsp ginger, fresh, grated

1 tsp Garlic, minced

1 tbsp Aged soy sauce

1/2 tsp Toasted sesame oil

1 tsp Shaoxing wine (or dry sherry)

1/4 tsp White pepper

1/4 tsp Celtic sea salt

1 tsp Cornstarch

30 count wonton wrappers (square)

1/4 cups cold water (for sealing wrappers)

Spicy Sauce

1/4 cups chili oil (preferably with chili flakes)

2 tbsp Aged soy sauce

1 tbsp Chinese black vinegar (or rice vinegar)

1 tbsp sesame paste (or tahini)

1 tsp Garlic, minced

1 tsp Ginger, grated

1/2 tsp sugar

1/2 tsp Sichuan peppercorn oil or ground Sichuan pepper (optional)

2 tbsp hot water (to thin sauce)

1 tbsp scallions, thinly sliced (for garnish)

1 tsp toasted sesame seeds (for garnish)

For Cooking & Serving

1 tbsp Tuscany sunflower oil

6 cups water (for boiling)

1/2 tsp salt (for boiling water)

Method

Wontons

Make filling

In a medium bowl combine ground pork and chopped shrimp. Add finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, salt and cornstarch. Mix thoroughly with chopsticks or a spoon until mixture becomes sticky and well combined (about 1–2 minutes). This helps the filling bind and stay juicy.

Assemble wontons

Place a wonton wrapper on a clean work surface with one corner pointing at you (diamond shape). Put about 1 teaspoon of filling in the center. Dip your finger in the cold water and moisten the two adjacent edges. Fold the wrapper in half to form a triangle, pressing out air and sealing edges firmly. Bring the two bottom corners of the triangle together, overlap slightly, and press to seal—forming a classic wonton shape. Repeat with remaining wrappers and filling (should yield ~28–30 wontons). Keep assembled wontons covered with a slightly damp towel to prevent drying.

Boil wontons

Bring 6 cups water with 1/2 tsp salt to a rolling boil in a large pot. Add 1 tablespoon vegetable oil to keep them from sticking. Gently drop wontons into the boiling water in batches (do not overcrowd). Stir once gently to prevent sticking. Boil until wontons float and filling is cooked through, about 4–5 minutes for fresh wontons (6–8 minutes if chilled). Remove with a slotted spoon and transfer to a large bowl.

Spicy Sauce

Prepare sauce

In a medium heatproof bowl combine chili oil, soy sauce, black vinegar, sesame paste, minced garlic, grated ginger, and sugar. Whisk together until smooth. If using Sichuan pepper oil or ground Sichuan pepper, add it now for numbing aroma.

Adjust consistency and taste

Add hot water a tablespoon at a time (about 2 tablespoons total) and whisk until the sauce reaches a pourable consistency that will coat the wontons. Taste and adjust: add more soy for saltiness, more vinegar for acidity, or a pinch more sugar to balance heat.

Finish

Stir in sliced scallions and toasted sesame seeds, reserving a little for garnish. If sauce was made ahead and is cool, warm briefly (10–15 seconds) in the microwave or stir with hot water to bring it to room temperature before combining with wontons.

Assembly & Serving

Place the boiled wontons in a serving bowl or shallow plate. Spoon the spicy sauce evenly over the wontons so each is coated. Garnish with remaining scallions and sesame seeds.

Optional — Pan-fry for texture: After boiling and draining, heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add wontons in a single layer and pan-fry 1–2 minutes per side until bottoms are golden and slightly crisp. Transfer to serving plate and spoon sauce on top.

Serve immediately while hot. Leftover sauce can be refrigerated in a sealed container for up to 3 days; assembled wontons are best eaten same day.