The Best Spicy Chili Oil Wontons

Ingredients

• 1.5 cup neutral oil (Canola, avocado, or another neutral oil)
• 0.5 cup toasted rapeseed oil
• 4 shallots (Peeled and halved)
• 2 tsp whole red Sichuan peppercorns
• 4 star anise
• 3 black cardamom pods
• 7 clove garlic (Peeled; used whole in the oil)
• 1 cinnamon stick
• 0.667 cup Sichuan red chili flakes (Mala Market recommended)
• 1 tbsp toasted sesame seeds
• 2 tsp mushroom soup base powder (Optional)
• 2 tsp granulated sugar (For the chili oil)
• 1 tbsp kosher salt (For the chili oil)
• 1 tsp MSG (For the chili oil)
• 1 tbsp Chinese black vinegar
• 3 clove garlic (Finely chopped; stirred into the cooled chili oil)
• 1 lb fatty ground pork
• 0.5 lb fresh shrimp (Finely chopped)
• 5 clove garlic (Grated for the filling)
• 2 in fresh ginger (Knob, grated)
• 2 tsp kosher salt (For the filling)
• 1 tsp granulated sugar (For the filling)
• 1 tsp MSG (For the filling)
• 1 tbsp soy sauce
• 1 green onion (Finely chopped for the filling)
• 1 package square wonton wrappers (Package size not specified)
• 1 bunch green onions (Thinly sliced for garnish)

Steps

1. 1

   Add the neutral oil, toasted rapeseed oil, shallots, Sichuan peppercorns, star anise, black cardamom pods, whole garlic cloves, and cinnamon stick to a small saucepot.

2. 2

   Set the pot over medium heat and slowly bring the oil to 250°F (121°C). Maintain the oil at approximately 250°F, stirring occasionally, until the shallots and garlic are deeply golden brown, about 20–30 minutes.

3. 3

   Strain the infused oil through a fine-mesh strainer into a clean pot, discarding the solids.

4. 4

   Return the strained oil to medium-high heat and heat it to 350°F (177°C).

5. 5

   Meanwhile, combine the chili flakes, toasted sesame seeds, optional mushroom soup base powder, sugar, salt, MSG, and black vinegar in a large heatproof bowl.

6. 6

   Carefully pour the 350°F oil over the chili mixture in stages, whisking between additions. The mixture should bubble vigorously and become deeply aromatic.

7. 7

   Let the chili oil cool for 5–10 minutes, then stir in the finely chopped garlic. Let it cool completely to room temperature before serving, then transfer it to an airtight container and refrigerate until ready to use.

8. 8

   In a large bowl, combine the ground pork, chopped shrimp, grated garlic, grated ginger, salt, sugar, MSG, soy sauce, and finely chopped green onion.

9. 9

   Mix the filling vigorously by hand for 2–3 minutes, until it becomes sticky, cohesive, and emulsified.

10. 10

    Transfer the filling to a piping bag. For better flavor, cover and refrigerate it for 1–2 hours, or ideally overnight, before assembling.

11. 11

    Make a loose circle with your thumb and index finger, then lay a wonton wrapper over the opening.

12. 12

    Pipe about 1 tablespoon of filling directly into the center of the wrapper, pressing the filling down slightly into the opening with the piping bag.

13. 13

    Bring your fingers together around the wrapper and pinch firmly just above the filling to seal, leaving the wrapper edges flared open at the top. Repeat with the remaining wrappers and filling.

14. 14

    Bring a large pot of water to a gentle boil.

15. 15

    Working in batches, add the wontons to the boiling water and stir gently to prevent sticking.

16. 16

    Cook the wontons for 2–3 minutes, or until the wrappers are tender and the filling reaches 165°F (74°C).

17. 17

    Remove the wontons with a spider or slotted spoon, allowing excess water to drain, and transfer them to a serving bowl.

18. 18

    Spoon a generous amount of chili oil over the wontons, garnish with thinly sliced green onions, and serve.

Notes

The source does not specify the package size or number of wonton wrappers. Chili oil should be refrigerated in an airtight container until ready to use. The filling may be refrigerated for 1–2 hours or ideally overnight before assembly.

Nutrition per serving

• main
• East Asian
• Chinese-inspired
• spicy
• dumplings
• pork
• shrimp
• homemade chili oil