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Chinese Fire Poppers Recipe

Name: Bud's at Silver Runs Chinese Fire Poppers Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 8 oz cream cheese, full fat; 3 tbsp green onions (scallions), finely chopped; 2 tbsp red bell pepper, very finely diced; 1 each jalapeño pepper, seeded and finely minced; 1 tsp garlic, minced; 1 tsp ginger, fresh grated; 1 tsp soy sauce; 1 tsp sesame oil; 1 tsp white pepper (or ground black pepper); 1 tsp sugar; 1 tsp salt; 40 each square wonton wrappers; 2 tbsp all-purpose flour; 2 tbsp water (for sealing); 2 cups vegetable oil (for frying); 1 tbsp sesame seeds (optional, for garnish); 1 cup sweet chili sauce (store-bought) or homemade; 2 tbsp fresh cilantro, chopped (optional)

Inspired by Bud's at Silver Run

Time45m

Serves6

Cream Cheese mixed with a variety of spices & peppers wrapped in a wonton, served with sweet chili sauce

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Ingredients

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Filling

8 oz cream cheese, full fat

3 tbsp green onions (scallions), finely chopped

2 tbsp red bell pepper, very finely diced

1 each jalapeño pepper, seeded and finely minced

1 tsp Garlic, minced

1 tsp ginger, fresh grated

1 tsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp white pepper (or ground black pepper)

1 tsp sugar

1 tsp Celtic sea salt

Wrappers & Coating

40 each square wonton wrappers

2 tbsp 00 bread flour

2 tbsp water (for sealing)

2 cups vegetable oil (for frying)

1 tbsp sesame seeds (optional, for garnish)

Sauce (Sweet Chili Dipping Sauce)

1 cup sweet chili sauce (store-bought) or homemade

2 tbsp fresh cilantro, chopped (optional)

Method

Filling

Soften and mix cream cheese

Place the 8 oz cream cheese in a medium bowl and let it sit at room temperature for 15-20 minutes until soft, or microwave in 10-second bursts until spreadable but not melted.

Prepare vegetables and aromatics

Finely chop the green onions, red bell pepper, and mince the jalapeño (remove seeds for less heat). Mince the garlic and grate the ginger. Measure out soy sauce, sesame oil, white pepper, sugar, and salt.

Combine filling ingredients

Add the chopped green onions, red bell pepper, minced jalapeño, garlic, ginger, soy sauce, sesame oil, white pepper, sugar, and salt to the softened cream cheese. Use a rubber spatula to fold and mix until fully incorporated and smooth. Taste and adjust seasoning (more soy or salt if needed). Transfer filling to a piping bag or bowl for easier assembly.

Assembly

Prepare sealant

In a small bowl, whisk the 2 tbsp flour with 2 tbsp water to form a smooth paste. This will act as glue for sealing wontons.

Assemble the poppers

Place a wonton wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon or pipe about 1 teaspoon of the cream cheese mixture into the center of each wrapper. Dip your finger into the flour paste and moisten the edges of the wrapper. Fold the wrapper over to form a triangle or bring opposite corners together to create a purse shape, pressing gently to seal all edges and remove air. Ensure seals are tight to prevent filling leakage. Repeat with remaining wrappers and filling. You should make about 36–40 poppers depending on filling quantity.

Optional garnish prep

If using sesame seeds, place them in a shallow dish. You can lightly brush the sealed edges with a little oil and press into sesame seeds for extra texture.

Cooking

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1 to 1.5 inches (enough for shallow frying). Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of wonton bubble-sizzles immediately when dropped in.

Fry the poppers

Fry the poppers in batches of 8–10 so they have room to move. Gently lower them into the hot oil sealed-side up and fry for about 1.5–2 minutes per side, turning once with a slotted spoon or tongs, until golden brown and crisp. Total frying time should be 3–4 minutes per batch. Monitor oil temperature and adjust heat to keep it steady.

Drain

Use a slotted spoon to transfer fried poppers to a paper towel–lined tray to drain excess oil. Let rest 1–2 minutes before serving; filling will be very hot.

Sauce & Serve

Prepare dipping sauce

If using store-bought sweet chili sauce, pour into a small serving bowl and stir in chopped cilantro if desired. For a simple homemade version: warm 1/2 cup water with 1/2 cup sugar until dissolved, stir in 2 tbsp rice vinegar, 1 tsp fish sauce (optional), 2 tbsp sweet chili paste or sambal oelek to taste, and simmer until slightly thickened. Cool before serving.

Plate and serve

Arrange the warm Chinese Fire Poppers on a platter with the sweet chili sauce in the center or in individual bowls. Garnish with extra chopped green onion or cilantro. Serve immediately so wrappers stay crisp.