Spicy Pork Wontons with Homemade Chili Oil

Ingredients

• 1 pack wonton wrappers (About 40–50 wrappers; package size not specified)
• 200 g ground pork
• 1 tbsp soy sauce (For the pork filling)
• 1 tbsp sesame oil (For the pork filling)
• 2 tsp fresh ginger (Finely grated)
• 3 cloves garlic (Minced)
• 1 green onion (Chopped; for the pork filling)
• 0.25 tsp salt
• 0.25 tsp white pepper
• 1 large egg (Added after the initial filling mixture is combined)
• 2 tbsp soy sauce (For the homemade chili oil sauce)
• 1 tbsp black vinegar (For the homemade chili oil sauce)
• 0.5 tbsp chili flakes (For the homemade chili oil sauce)
• 0.5 tsp chili powder (For the homemade chili oil sauce)
• 3 cloves garlic (Minced; for the homemade chili oil sauce)
• 1 green onion (Chopped; for the homemade chili oil sauce)
• 2 tbsp hot oil (Use freshly heated neutral oil; pour hot over the sauce ingredients)
• water (For boiling the wontons; use enough to fill a large pot)
• chili oil or chili sauce (Store-bought or homemade; use for serving)

Steps

1. 1

   If making the homemade chili oil, combine the soy sauce, black vinegar, chili flakes, chili powder, minced garlic, and chopped green onion in a heatproof bowl. Heat the oil until very hot, then carefully pour it over the mixture and stir. Set the sauce aside while you prepare the wontons.

2. 2

   In a large mixing bowl, combine the ground pork, 1 tablespoon soy sauce, sesame oil, grated ginger, the first portion of minced garlic, the first chopped green onion, salt, and white pepper.

3. 3

   Mix the pork mixture thoroughly with your hands until the seasonings and aromatics are evenly distributed throughout the meat.

4. 4

   Add the egg to the seasoned pork. Mix again until the filling becomes smooth, cohesive, and sticky.

5. 5

   Place a wonton wrapper on a work surface. Use a tongue depressor, wooden stick, or teaspoon to scoop about 1 teaspoon of filling and place it in the center of the wrapper.

6. 6

   Wrap the wrapper around the filling and close your hand into a fist to bring the edges together and seal the wonton. Slide the wooden stick out, if using one, and press the sealed edges firmly enough that the filling is enclosed. Repeat with the remaining filling and wrappers.

7. 7

   Bring a large pot of water to a full boil. Carefully add the wontons in batches so the pot is not overcrowded, then stir gently with a spatula or spoon to prevent them from sticking to the bottom or one another.

8. 8

   Cook until the wontons float to the surface and the wrappers are tender, about 3–5 minutes depending on their size. If using a thermometer, ensure the pork filling reaches 160°F / 71°C.

9. 9

   Transfer the cooked wontons to serving bowls with a slotted spoon. Add store-bought chili oil or spoon the homemade chili oil sauce over them, then serve hot.

Notes

The recipe makes about 40–50 wontons. Uncooked assembled wontons may be frozen for later use; boil them directly from frozen, allowing additional cooking time. They can also be served with soup or noodles. The source does not specify the wonton-wrapper package weight, so the wrapper nutrition estimate assumes approximately 400 g.

Nutrition per serving

• main
• appetizer
• East Asian
• boiled
• spicy
• pork
• make-ahead
• freezer-friendly