Spicy Steamed Wontons Recipe

Prepare vegetables

Finely chop the Napa cabbage and place in a bowl. Sprinkle a pinch of salt, let sit 5 minutes, then squeeze out excess liquid using your hands or a clean towel. Finely chop scallions and set aside.

Mix filling

In a medium bowl combine ground pork, squeezed cabbage, chopped scallions, minced ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, salt, and cornstarch. Mix thoroughly with chopsticks or a spoon until mixture becomes sticky and well combined (about 30–60 seconds). Cover and refrigerate while you prepare wrappers.

Set up assembly station

Lay out wrappers on a clean surface, a small bowl of water for sealing, and a baking sheet lined with parchment or lightly dusted with cornstarch to place finished wontons.

Fill and fold wontons (basic pouch method)

Place one wonton wrapper in the palm of your hand. Spoon about 1 teaspoon (about 8–10 grams) of filling into the center. Dip your finger in water and moisten the wrapper edges. Fold wrapper in half to form a triangle (if square) or a half-moon (if round), press out air. Then bring two bottom corners together and press to seal, forming a small pouch. Repeat until all wrappers are filled. Keep finished wontons covered with a slightly damp towel so they don't dry out.

Prepare steamer

Bring a large pot with a steamer basket (bamboo or metal) and about 2 inches of water to a simmer. Line the steamer basket with parchment with holes or lightly brush with neutral oil to prevent sticking.

Steam wontons

Arrange wontons in a single layer in the steamer basket, leaving a little space between them. Cover and steam over simmering water for 6–8 minutes for pork (5–6 minutes for shrimp/chicken) until wrappers are translucent and filling reaches 165°F (74°C). Work in batches if necessary.

Make the sauce

In a small bowl whisk together light soy sauce, chili oil, black or rice vinegar, sesame paste (if using), minced garlic, minced scallion, and sugar. Add 1 teaspoon hot water and stir to loosen the mixture. Taste and adjust: more chili oil for heat, more vinegar for acidity, or a pinch more sugar for balance.

Optional warm chili drizzle

If you prefer a warm sauce, briefly warm the chili oil (do not overheat) and pour over the other sauce ingredients, then stir to combine.

Plate

Transfer steamed wontons to a serving plate. Spoon some spicy sauce over the wontons or serve sauce on the side for dipping.

Garnish and finish

Sprinkle toasted sesame seeds and thinly sliced scallions over the wontons. Add cilantro leaves if desired. Serve immediately while hot.