Wontons in Chili Oil are one of the signature street foods of Sichuan cuisine, and I absolutely love them. Whenever I see it on a menu, it’s an automatic order for me. What’s even better is that they’re actually quite easy to make at home. There are also variations of wontons across different regions, but I prefer the giant ones with a meaty texture.
In this recipe, I’m using a mix of pork mince and prawns. I like to keep the prawns chunky because I love the bite and texture it adds to the wonton. The combination of pork and prawn gives a juicy, flavourful filling that pairs perfectly with the bold chili sauce.
The Type of Wonton Wrappers
When making wontons, the type of wrapper you use is essential. Traditional wonton wrappers are thin, square-shaped, and made with wheat flour. They have a delicate texture that becomes silky when boiled, making them perfect for this recipe.
I usually find wonton wrappers in the frozen section of Asian supermarkets in London. If you’re having trouble finding them, check out online Asian grocery stores, which often carry a variety of brands.
The Ultimate Chili Sauce
What really sets these wontons apart is the Ultimate Chili Sauce. This sauce is a wonderful balance of savoury, spicy, and a touch of sourness. It’s not only perfect for wontons but also works well with boiled dumplings, noodles, or even as a dipping sauce. The heat from the chili oil combined with the richness of soy sauce and the tang of rice vinegar creates a flavour explosion that takes the wontons to the next level.
Feel free to adjust the spiciness according to your taste, or add more vinegar if you prefer a sharper kick.
What to Do with Leftover Uncooked Wontons?
If you have leftover uncooked wontons, don’t worry—they freeze beautifully!
To freeze them, lay the wontons on a baking sheet in a single layer, making sure they don’t touch each other. Pop the tray in the freezer for about 1-2 hours until the wontons are frozen solid. Then, transfer them into an airtight container or freezer bag for storage.
When you’re ready to cook them, there’s no need to defrost the wontons. Simply boil them straight from the freezer; they’ll just need a few extra minutes to cook through. This way, you can always have a stash of homemade wontons ready to go whenever the craving hits.
Wontons in Chilli Oil
Ingredients
- 35 wonton wrappers defrost if frozen
- 200 g pork mince
- 165 g prawns deveined and sliced into small cubes
- 2 tbsp sliced spring onions
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp white pepper
- 3 tbsp soy sauce
- 1 egg white
- 2 tbsp sesame oil
- 2 tsp plain flour
CHILLI SAUCE (Sauceis enough for about 15 wontons)
- 1 tbsp chilli flakes or fresh sliced chillies
- 1 tbsp sesame seeds
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped spring onion
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp stock seasoning or dashi powder / MSG
OTHER INGREDIENTS
- Additional chilli oil for drizzling if desired
Instructions
- In a large bowl, mix the pork mince, sliced prawns, spring onion, salt, white pepper, soy sauce, egg white, flour, and sesame oil together until smooth and sticky.
- To make the wontons: place a small portion of filling (about ½ to 1 tsp for larger wontons) onto the centre of each wrapper.Use your finger to dampen the edges of the wrapper with water, then fold and seal. Repeat with the remaining filling and wrappers.
- Bring a large pot of water to a boil. Gently add the wontons, stirring to prevent sticking. Cook until the wontons float to the top. Add some cold water, and continue cooking until they float again.
- Transfer the wontons to a serving plate. Pour the chilli sauce over them, garnish with spring onion, and drizzle additional chilli oil if desired.
Video
Notes
