Spicy Wontons Recipe

Prepare filling

In a medium bowl combine ground pork, chopped shrimp, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, Shaoxing wine, white pepper, and salt. Stir in the lightly beaten half egg until mixture is cohesive. Mix in short strokes (do not overwork) until ingredients are evenly distributed and slightly tacky, about 30–60 seconds.

Taste a tiny pinch by cooking a small piece in a skillet to check seasoning; adjust salt or soy sauce if needed.

Set up an assembly station: a small bowl of water for sealing, the wonton wrappers covered with a damp towel, and the filling bowl. Place about 1 teaspoon (approx. 8–10 grams) of filling in the center of each wrapper.

To fold classic wonton (triangle): Brush two adjacent edges of the wrapper lightly with water, fold wrapper over filling to form a triangle, press to seal all air out. Optionally, bring the two opposite corners together and press with a little water to form a pillow shape for a more traditional wonton.

Place folded wontons on a tray lightly dusted with cornstarch or lined with parchment, cover with damp towel while working to prevent drying.

In a small bowl combine chili oil, black vinegar, soy sauce, sugar, toasted sesame oil, and minced garlic. Whisk until sugar dissolves. Taste and adjust heat by adding more chili oil if desired. Stir in sliced scallion and toasted sesame seeds. Set aside at room temperature for at least 10 minutes for flavors to meld.

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.

Working in batches, arrange 8–10 wontons in a single layer in the skillet, leaving space between them. Fry 1–2 minutes until the bottoms are golden brown.

Carefully pour 1/4 cup water into the pan (it will sizzle), immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 3–4 minutes until filling is cooked through and wrappers are translucent where steamed.

Remove lid and continue cooking uncovered for 30–60 seconds to re-crisp the bottoms. Transfer wontons to a plate lined with paper towel briefly to drain any excess oil.

Repeat with remaining wontons, adding a little more oil if needed between batches.

Alternatively, to boil: bring a large pot of salted water to a gentle boil, add wontons in batches and cook 3–4 minutes until they float and filling is cooked through. For deep-fried crispy wontons: heat oil to 350°F (175°C) and fry 2–3 minutes until golden.

Arrange wontons on a serving platter. Drizzle some chili oil or the prepared spicy sauce over wontons or serve sauce on the side for dipping. Garnish with sliced scallions and toasted sesame seeds. Serve hot.