Wontons In Spicy Chili Sauce Recipe

Make the Filling

In a mixing bowl combine 1 cup ground pork (or your chosen protein), 1/2 cup finely chopped shrimp (if using), 1/4 cup finely chopped green onions, 1 tsp grated ginger, 1 tsp minced garlic, 1 tablespoon soy sauce, 1/2 tsp sesame oil, 1 tsp Shaoxing wine (or dry sherry), 1/4 tsp white pepper, 1/4 tsp salt, 1 tsp cornstarch and 1/2 beaten egg. Mix until the mixture is cohesive and slightly sticky—this helps the filling hold together. Taste a small pinch (optional: cook a tiny bit first) and adjust seasoning.

Portion the Filling

Spoon about 1 teaspoon of filling into the center of each wonton wrapper (24 wrappers). Be careful not to overfill; too much filling prevents proper sealing.

Fold the Wontons

Moisten the edges of the wonton wrapper with a little water. Fold into a triangle by pressing out air and sealing edges. Optionally bring the two opposite corners together and press to seal, creating a classic wonton shape. Place filled wontons on a tray dusted with a little cornstarch or flour so they don't stick.

Bring about 2 cups of water (or a large pot if cooking all at once; adjust water proportionally) to a simmer. If you have a large pot, fill it with enough water to cover wontons comfortably. Add wontons in batches so they have room to move. Gently stir once to prevent sticking. Cook wontons until they float and then continue to simmer for 1 to 2 minutes more (total cooking time after floating ~2–3 minutes) until filling is cooked through. Remove with a slotted spoon and transfer to a bowl or plate. If you want firmer texture, plunge cooked wontons into an ice bath briefly, then drain; otherwise keep warm.

Heat Oil & Aromatics

In a small saucepan or skillet, warm 3 tablespoons neutral oil over medium-low heat. Add 1 tsp minced garlic and 1/2 tsp minced ginger and gently fry until fragrant but not browned, about 30–45 seconds.

Build the Sauce

Add 2 tablespoons chili crisp (or chili flakes) and 1 teaspoon doubanjiang (or chili garlic sauce). Stir briefly to toast the spices (15–20 seconds). Pour in 2 tablespoons soy sauce, 1 tablespoon black vinegar (or rice vinegar), 1/2 teaspoon sugar and 1/2 cup hot chicken or vegetable broth. Stir and bring to a gentle simmer for 1 minute to let flavors meld.

Finish the Sauce

Turn off heat and stir in 1/2 teaspoon sesame oil. Taste and adjust: add a touch more soy for saltiness, vinegar for brightness, or a pinch of sugar to balance heat. Stir in 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame seeds if using.

Divide cooked wontons among serving bowls or a platter. Spoon the hot chili sauce over the wontons—enough to coat them and pool in the bottom, about 2–3 tablespoons per serving (adjust to taste). Garnish with extra sliced scallions and sesame seeds.

Serve immediately while wontons are hot. Provide extra chili sauce on the side for those who want more heat. Leftover cooked wontons can be refrigerated for 1–2 days; reheat gently in simmering water or quickly pan-fry and then toss with warmed sauce.