Spicy Wontons Recipe

Make filling

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

Prepare wrappers

Place a wonton wrapper on a clean work surface. Keep remaining wrappers covered with a damp towel to prevent drying.

Portion filling

Spoon about 1 teaspoon (≈5–7 g) of filling into the center of each wrapper. Do not overfill or the wontons will burst while cooking.

Seal wontons

Dip a fingertip into a small bowl of water mixed with cornstarch (this creates a glue). Brush the wrapper edges lightly, then fold the wrapper in half to form a triangle, press out air and seal edges tightly. For a classic shape, bring the two triangle corners together and press to seal, creating a small pouch. Place finished wontons on a tray lined with parchment and cover with a damp towel.

Make the sauce while assembling wontons: In a small bowl combine chili oil, soy sauce, black or rice vinegar, sesame oil, sugar, minced garlic and grated ginger. Add 2 tablespoons hot water to loosen the sauce to a spoonable consistency. Taste and adjust: add more chili oil for heat, more sugar for balance, or more vinegar for tang. If using, stir in toasted crushed Sichuan peppercorns and chopped cilantro. Keep at room temperature until serving.

Pan-fry and steam (potsticker style)

Heat a large nonstick skillet over medium-high heat and add vegetable oil. Arrange wontons in a single layer, leaving space between them. Fry 1–2 minutes until bottoms are golden brown. Carefully pour 1/2 cup water into the pan (it will steam), cover immediately with a tight-fitting lid and reduce heat to medium. Steam for 4–5 minutes or until filling reaches 74°C (165°F) and wrappers are tender. Remove lid and let any remaining water evaporate and bottoms crisp for 30–60 seconds. Transfer to a warmed platter.

Serve

Serve wontons hot with the spicy sauce on the side for dipping. Garnish with additional chopped cilantro or sliced green onions if desired.

Alternative: Boil

To boil, bring a large pot of salted water to a rolling boil, add wontons in batches so they don’t stick, stir gently, and cook 4–5 minutes until they float and filling is cooked through. Remove with a slotted spoon and transfer to serving plate; toss lightly with a little chili oil and serve with sauce.