Chili Oil Wonton Recipe
Make Chili Oil Wonton Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wonton Filling
Chili Oil Sauce
Assembly & Garnish
Method
Wonton Filling
Prepare filling
Combine ground pork and finely chopped shrimp in a medium bowl. Add finely chopped green onions, grated ginger, minced garlic, soy sauce, shaoxing wine, sesame oil, salt, white pepper, cornstarch and egg white. Mix thoroughly with a spatula or chopstick by pressing and folding until mixture becomes tacky and cohesive, about 1–2 minutes.
Portion
Cover the filling and refrigerate for 15 minutes to firm slightly (optional). Place a wonton wrapper on a clean surface and wet the edges lightly with water. Put about 1 teaspoon of filling in the center of each wrapper. Fold into your preferred shape: for classic triangle, fold to form a triangle and press edges to seal; bring two opposite corners together and press to form a little purse for a plump wonton. Repeat until all wrappers are filled.
Cooking Wontons
Bring a large pot of salted water to a gentle rolling boil. Add wontons in batches (do not overcrowd). Stir gently so they don’t stick. When wontons float, continue cooking for 2–3 minutes until filling is cooked through (internal temp for pork should reach 160°F / 71°C). Remove with a slotted spoon and drain briefly on a rack.
Alternatively, to pan-fry (potsticker style): heat 1 tablespoon oil in a nonstick skillet over medium. Arrange wontons flat, cook until bottoms are golden, add 1/4 cup water, cover and steam 3–4 minutes until cooked.
Chili Oil Sauce
Infuse oil
Place dried chili flakes into a heatproof bowl or jar. In a small saucepan combine neutral oil, Sichuan peppercorns, star anise, sliced garlic, sliced ginger and scallion whites. Heat over medium until oil reaches a gentle shimmer and small bubbles form around aromatics (about 4–5 minutes), watching carefully so garlic does not burn. Remove from heat and let steep 5 minutes.
Strain and flavor
Strain the hot oil through a fine mesh into the bowl with chili flakes to sizzle and bloom the chilies. Discard solids. Add soy sauce, black vinegar, sugar and salt; stir to combine. Taste and adjust salt or vinegar. If desired, stir in toasted sesame seeds. Allow sauce to cool to warm (not piping hot) before using.
Assembly & Serving
Place cooked wontons in a serving bowl or platter. Spoon 1–2 tablespoons of light soy dipping sauce over the wontons (or serve on the side). Drizzle 1–2 tablespoons of warm chili oil over each serving (use more for spicier result). Toss gently to coat or leave drizzled for presentation.