Savory Jade Pork & Chili Wontons Recipe

Prepare vegetables

Salt the finely chopped Napa cabbage lightly (about 1/8 tsp) and let sit 5 minutes. Squeeze out excess water using a towel or your hands. This prevents a watery filling.

In a mixing bowl combine the ground pork, squeezed cabbage, chopped green onions, minced ginger, minced garlic and chopped cilantro.

Add soy sauce, Shaoxing wine, sesame oil, cornstarch, beaten egg, salt and white pepper to the pork mixture. Mix thoroughly with a spatula or chopstick motion until mixture is sticky and well blended (about 1–2 minutes). Chill 10 minutes to allow flavors to meld if time permits.

Lay out wonton wrappers on a dry surface and keep covered with a damp towel so they don't dry out.

Place about 1 teaspoon (heaped) of filling in the center of each wrapper. Avoid overfilling to ensure proper sealing.

Dip your finger into the water. Brush a thin line of water around the edges of the wrapper to seal.

Fold wrappers using your preferred method: - Classic triangle: Fold wrapper in half to form a triangle and press edges to seal. Then bring the two outer points together and press to adhere, forming a small purse. - Alternatively, fold into simple triangles or go for little parcels. Ensure seams are well sealed to prevent leakage.

Place finished wontons on a lightly floured tray or parchment, spaced so they don't stick. Repeat until all wrappers are filled (about 36 wontons).

Bring a medium pot of water to a gentle boil and add 1 tsp vegetable oil (prevents sticking).

Working in batches, gently add 10–12 wontons to the boiling water. Stir once to prevent sticking to bottom. When wontons float, continue cooking 1–2 minutes more to ensure pork is cooked through (total cook time after floating ~2–3 minutes).

Use a slotted spoon to transfer cooked wontons to a colander to drain briefly, or directly to warmed serving bowls.

While wontons cook, make the chili oil sauce. In a small heatproof bowl combine dried chili flakes, Sichuan peppercorns (if using), chili bean paste, minced garlic, minced green onion, toasted sesame seeds, sugar and salt.

Heat the neutral oil in a small saucepan over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C). To test, a small piece of garlic should sizzle gently. If you used Sichuan peppercorns, you can briefly fry them in the oil to bloom aroma for 20–30 seconds, then remove with a slotted spoon if desired.

Carefully pour the hot oil over the chili/garlic mixture in the heatproof bowl — it will sizzle and bloom the aromatics. Stir to combine. Add light soy sauce, vinegar and toasted sesame oil, adjust salt and sugar to taste. Let sauce rest 1–2 minutes so flavors meld.

Divide cooked wontons among serving bowls. Spoon 1–2 tablespoons of the savory chili oil sauce over each portion (adjust to heat preference).

Garnish with sliced scallions, cilantro leaves and a light drizzle (about 1/8 tsp) of toasted sesame oil. Sprinkle a few extra toasted sesame seeds if desired.

Serve immediately while hot. Provide extra chili oil on the side for those who want more heat.