Recipe Details
Chile Oil Wontons
Updated: Jan. 28, 2025
Recipe Metadata
Total Time: 1½ hours
Prep Time: 15 minutes (for assembling filling and wrappers)
Cook Time: 1¼ hours (for boiling and sauce preparation)
Introduction
Chile Oil Wontons are a vibrant, umami-rich dish featuring tender dumplings cloaked in a fragrant, spicy-sweet chili oil sauce. Perfect for a comforting weeknight meal or special occasion, this recipe balances savory fillings with layered flavors of garlic, sesame, and Sichuan peppercorns.
Ingredients
Categorized for clarity
Wonton Filling
1 pound ground pork (or ground chicken, for a lighter option)
¼ pound large peeled and deveined shrimp, chopped into ¼-inch pieces (omit for shellfish allergies; see Chef’s Tips)
1 tablespoon sesame oil
1 tablespoon soy sauce (regular soy sauce, e.g., Kikkoman)
1 tablespoon Shaoxing wine or sherry (optional, for depth)
1 teaspoon ground white pepper
Kosher salt (e.g., Diamond Crystal) to taste
Cornstarch, for dusting (wrapping surface)
Wonton Wrappers
- About 50 homemade or store-bought wonton wrappers (from a 12–14 ounce package; thaw if frozen)
Chile Oil & Aromatics (for Sauce)
6 garlic cloves, smashed and coarsely chopped
2 scallions, trimmed and cut into 1-inch pieces (plus 4 more, thinly sliced for garnish)
3 tablespoons crushed red pepper (adjust for heat; substitute with Korean gochugaru for milder spice)
2 tablespoons white sesame seeds
1 bay leaf (dried or fresh)
1 whole star anise
⅔ cup vegetable oil (high-smoke point, e.g., canola)
Sauce Base
1 tablespoon sweet soy sauce (e.g., ABC Kecap Manis or Indonesian sweet soy; see Chef’s Tips for alternatives)
1 tablespoon dark soy sauce (or substitute: 1 tbsp regular soy + ½ tsp molasses)
1 tablespoon rice vinegar
Garnish
3 tablespoons roasted, unsalted peanuts, finely ground or chopped
1 tablespoon finely ground Sichuan peppercorns (optional)
Preparation Steps
Step 1: Prepare the Filling
In a large bowl, combine ground pork (or chicken), chopped shrimp (if using), sesame oil, soy sauce, Shaoxing (if using), white pepper, and 1 tsp salt. Mix thoroughly with a spatula until evenly incorporated. Taste and adjust salt to preference.
Step 2: Prep Wrapping Tools
Dust a large rimmed baking sheet or platter with cornstarch to prevent sticking. Fill a small bowl with water (for sealing wrappers).
Step 3: Assemble Wontons
Hold a wrapper in your hand, rotating it into a diamond shape (tip at top). Spoon 1 scant tablespoon of filling into the center.
Dip your finger in water, lightly moisten the top triangle edge of the diamond.
Fold the bottom corner up to meet the top corner, pressing edges to seal (forming a triangle).
Moisten one corner of the triangle; press the opposite dry corner over it to seal (double-seal for security).
Place on the cornstarch-dusted tray. Repeat until 50 wontons are made.
Step 4: Chill or Freeze Wontons
Cover with plastic wrap and refrigerate for up to 24 hours, or tightly wrap and freeze for up to 3 months (see Chef’s Tips).
Step 5: Make the Chile Oil Sauce
In a heat-proof bowl, combine garlic, scallions, crushed red pepper, sesame seeds, bay leaf, and star anise.
Heat vegetable oil in a small pot over medium-high heat until it shimmers and begins to smoke (4–5 minutes).
Carefully pour hot oil over the mixture. Let sizzle for 2–3 minutes, then add sweet soy, dark soy, and rice vinegar. Stir to combine.
Sauce Tip: Let sauce sit at room temperature for 2 hours to meld flavors (per user feedback).
Step 6: Prepare Peanut Garnish
Mix ground peanuts, Sichuan peppercorns (if using), and ½ tsp salt in a small bowl.
Step 7: Boil Wontons
Bring a large pot of water to a boil. Cook in batches:
Fresh wontons: Gently lower into boiling water; simmer 5–6 minutes until they float.
Frozen wontons: Add directly to boiling water; simmer 6–7 minutes (no thawing needed).
Use a slotted spoon to transfer to a bowl immediately.
Step 8: Serve
Spoon Chile Oil Sauce over hot wontons, sprinkle with peanut mixture and sliced scallions.
Chef’s Tips
Substitutions:
Shellfish allergy: Omit shrimp; increase pork to 1.25 lbs.
Sweet soy: Use 1 tbsp soy + ½ tbsp honey + ¼ tsp molasses.
Dark soy: 1 tbsp regular soy + ½ tsp molasses (adjust flavor to taste).
Freezing: Wrap assembled wontons in plastic, place in freezer bags. Thaw or cook from frozen.
Spice Adjustment: Reduce crushed red pepper to 1–2 tbsp for milder heat.
Comments
“15 min prep time feels optimistic—wrapping 50 wontons takes ~30–45 minutes. Plan accordingly!”
“Sweet soy sauce works best with Indonesian Kecap Manis; substitute with 1 tbsp honey + 1 tsp soy for a quicker fix.”
“Sichuan peppercorns add numbing complexity—don’t skip!”
Enjoy your savory, spicy Chile Oil Wontons!