Spicy Wonton Recipe

Spicy Wontons are one of my favorite ways to enjoy Sichuan-style wontons at home. The wontons are tender and silky, the pork filling is juicy and flavorful, and the chili oil sauce is spicy, fragrant, tangy, and just a little numbing from the Sichuan peppercorn oil.

The secret to juicy wontons is the infused water. Instead of adding plain water to the pork filling, we first steep Sichuan peppercorns, scallions, and ginger in hot water. This gives the filling moisture and fragrance, so every bite tastes juicy and aromatic.

If you love spicy dumplings, this recipe is such a delicious one to make at home. Once you learn the method, you can make a batch anytime and enjoy Sichuan-style spicy wontons right in your own kitchen.

What Are Spicy Wontons?

Spicy Wontons are boiled wontons served with a bold chili oil sauce. The wontons are tender and silky, while the sauce is spicy, savory, tangy, and fragrant.

This version uses a juicy pork filling mixed with Sichuan peppercorn, ginger, and scallion infused water. The sauce is made with Sichuan peppercorn oil, chili oil, Chinkiang vinegar, soy sauce, garlic, ginger, sugar, and scallions.

The result is comforting, flavorful, and full of that classic Sichuan-style spicy aroma.

Spicy Wontons vs. Regular Wontons

Regular wontons are often served in a light broth or soup, with a simple filling and a comforting, delicate flavor.

Spicy Wontons are different because they are served with a bold chili oil sauce. The wontons are still tender and silky, but the sauce brings so much flavor—spicy, savory, tangy, fragrant, and a little numbing from the Sichuan peppercorn oil.

That contrast is what makes these Sichuan-style Spicy Wontons so delicious. You get the soft wonton wrapper, juicy pork filling, and fiery chili oil sauce all in one bite.

The Secret to Juicy Wonton Filling

The biggest secret in this recipe is the infused water.

Ground pork can become firm or dry if there isn’t enough moisture. By mixing in the Sichuan peppercorn, scallion, and ginger water little by little, the pork absorbs the liquid and becomes juicy, tender, and fragrant.

The key is to add the infused water in two parts. Mix well after each addition until the pork fully absorbs the liquid. The filling should look moist and cohesive, not watery.

This small step makes such a big difference in the final texture.

How to Fold Wontons

Wontons may look fancy, but they are very simple to fold.

Start by placing the filling in the center of the wrapper. Brush the edges with water, fold the wrapper into a triangle, and press firmly to seal.

Then dab one bottom corner with water and bring the two bottom corners together. Press to seal, and you’ll have that classic wonton shape.

The most important thing is not perfection. Just make sure the edges are sealed well so the filling stays inside while boiling.

How to Make the Chili Oil Sauce

The sauce is what makes these spicy wontons so irresistible.

Sichuan peppercorn oil gives the sauce its fragrant, slightly numbing flavor. Chili oil brings the heat and beautiful red color. Chinkiang vinegar adds tanginess, while soy sauce adds savory depth.

Garlic, ginger, sugar, and scallions round everything out so the sauce tastes spicy, balanced, and aromatic instead of just hot.

Why Add Boiling Water When Serving?

A small ladle of boiling water helps loosen the chili oil sauce and turns it into a silky coating for the wontons.

Without it, the sauce can be a little too thick or concentrated. With just a little hot water, it becomes glossy, fragrant, and easier to mix with the wontons.

This also keeps the wontons warm and silky when serving.

Can I Make Spicy Wontons Ahead of Time?

Yes. You can make the filling ahead and keep it covered in the refrigerator for up to 1 day.

You can also assemble the wontons ahead of time and freeze them raw. Place them in a single layer on a tray first. Once frozen, transfer them to a freezer bag.

Cook them straight from frozen. Just add a few extra minutes to the boiling time.

Variations

Shrimp and pork wontons: Replace part of the pork with chopped shrimp for a bouncier texture.

Chicken wontons: Use ground chicken for a lighter version.

Less spicy: Use less chili oil and add a little more soy sauce or vinegar.

Extra spicy: Add more chili oil or a spoonful of chili crisp.

No Sichuan peppercorn oil: Use extra chili oil instead. The flavor will be different, but still delicious.

Let’s Talk Ingredients

Ground pork: Gives the wontons a juicy, savory filling. Mix it well so the filling becomes cohesive.

Sichuan peppercorns: Add fragrance and a gentle numbing aroma to the infused water.

Scallions and ginger: Bring freshness and aroma to both the filling and the sauce.

Soy sauce and oyster sauce: Season the pork with savory depth.

Shaoxing wine: Adds aroma and helps balance the richness of the pork.

Cornstarch: Helps bind the filling together so it stays juicy and tender.

Sichuan peppercorn oil and chili oil: Create the bold, spicy, fragrant base of the sauce.

Chinkiang vinegar: Adds tanginess and balances the richness of the chili oil.

Wonton wrappers: Square wrappers are easy to fold and become silky and tender once boiled.

Step-by-Step: Let’s Cook

Makes: 16 pieces
Prep time: 25 minutes
Cook time: 5 minutes

Step 1: Make the Infused Water

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In a bowl, combine the Sichuan peppercorns, scallions, and ginger.

Pour in the hot water, then gently press the aromatics to release their fragrance.

Strain and discard the solids, reserving the infused water.

Tip: This infused water is what makes the pork filling extra juicy and aromatic, so don’t skip it.

Step 2: Make the Filling

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In a large bowl, mix together the ground pork, salt, white pepper, soy sauce, oyster sauce, Shaoxing wine, and cornstarch.

Pour in half of the infused water and mix well. Add the rest of the infused water and stir until fully absorbed.

Fold in the scallions and mix until the filling is cohesive.

Tip: Add the infused water in batches and mix until absorbed each time. This helps the filling stay juicy instead of loose or watery.

Step 3: Make the Sauce

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In a bowl, combine the Sichuan peppercorn oil, chili oil, Chinkiang vinegar, soy sauce, sugar, grated garlic, grated ginger, and scallions.

Whisk until fully combined.

Tip: Taste the sauce before serving. If you like it tangier, add a little more vinegar. If you like it spicier, add more chili oil.

Step 4: Assemble the Wontons

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Brush the edges of a wonton wrapper with water. Place about 1½ teaspoons of filling in the center.

Fold into a triangle and press to seal.

Dab water on one of the bottom corners, then press both corners together to form the classic wonton shape.

Repeat with the remaining wrappers and filling.

Tip: Don’t overfill the wontons. A little filling goes a long way and makes them easier to seal.

Step 5: Boil the Wontons

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Bring a pot of water to a boil over high heat.

Add the wontons and cook for about 4 to 5 minutes, or until they float and are fully cooked.

Tip: Don’t boil too aggressively after adding the wontons. A steady boil helps cook them through without breaking the wrappers.

Step 6: Serve

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Transfer the wontons to a bowl with a small ladle of boiling water.

Drizzle the sauce generously over the top.

Garnish with scallions and enjoy while hot.

Tip: Adding a small ladle of boiling water helps loosen the sauce so it coats the wontons beautifully.

Frequently Asked Questions

Can I use store-bought chili oil?
Yes. Use your favorite chili oil for the sauce.

Can I make these less spicy?
Yes. Use less chili oil and add a little more soy sauce or vinegar to balance the sauce.

Can I freeze wontons?
Yes. Freeze the uncooked wontons in a single layer, then transfer them to a freezer bag. Boil straight from frozen.

How do I know when wontons are cooked?
They will float to the top, and the filling should be fully cooked through, about 4 to 5 minutes for fresh wontons.

Can I use chicken instead of pork?
Yes. Ground chicken works well, but the filling will be a little lighter and leaner.

Why is my wonton filling dry?
The filling may need more moisture. The infused water helps keep the pork juicy and tender.

Why did my wontons open while boiling?
They may have been overfilled or not sealed tightly. Use a small amount of filling and press the edges firmly.

Spicy Wonton Recipe

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Spicy Wontons are tender pork wontons served with a fragrant Sichuan chili oil sauce and a juicy filling made with infused peppercorn, ginger, and scallion water.

Servings 16 pieces

Prep Time 25 minutes mins

Cook Time 5 minutes mins

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Ingredients

  

1x2x3x

For the infused water

• 1 teaspoon Sichuan peppercorns
• 2 tablespoons scallions
• 3 slices ginger
• ½ cup hot water

For the filling

• ¾ pound ground pork
• Pinch of salt
• Pinch of white pepper
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 3 tablespoons scallions

For the chili oil sauce

• 1 tablespoon Sichuan peppercorn oil
• 2 tablespoons chili oil
• 1 tablespoon Chinkiang vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 3 cloves garlic, grated
• 1 teaspoon ginger, grated
• 2 tablespoons scallions

For the wontons

• 16 square wonton wrappers
• 2 tablespoons scallions, for garnish

Instructions

 

• To make the infused water: In a bowl, combine the Sichuan peppercorns, scallions, and ginger. Pour in the hot water, then gently press the aromatics to release their fragrance. Strain and discard the solids, reserving the infused water.
• To make the filling: In a large bowl, mix together the ground pork, salt, white pepper, soy sauce, oyster sauce, Shaoxing wine, and cornstarch. Pour in half of the infused water and mix well. Add the rest of the infused water and stir until fully absorbed. Fold in the scallions and mix until the filling is cohesive.
• To make the sauce: In a bowl, combine the Sichuan peppercorn oil, chili oil, Chinkiang vinegar, soy sauce, sugar, grated garlic, grated ginger, and scallions. Whisk until fully combined.
• To assemble the wontons: Brush the edges of a wonton wrapper with water. Place about 1½ teaspoons of filling in the center. Fold into a triangle and press to seal. Dab water on one of the bottom corners and press both corners together to form the classic wonton shape. Repeat with the remaining wrappers and filling.
• To boil the wontons: Bring a pot of water to a boil over high heat. Add the wontons and cook for about 4 minutes, or until they float and are fully cooked.
• To serve: Transfer the wontons to a bowl with a small ladle of boiling water. Drizzle the sauce generously over the top. Garnish with scallions and enjoy while hot.

Video

Notes

Infused water: The Sichuan peppercorn, ginger, and scallion water brings fragrance and moisture to the pork filling.

Add water in batches: Mix in the infused water little by little so the pork fully absorbs it and stays juicy.

Don’t overfill: About 1½ teaspoons of filling is enough for each wonton. Overfilling can make them harder to seal.

Seal well: Press the edges firmly so the wontons stay closed while boiling.

Gentle boil: Don’t boil too aggressively after adding the wontons. A steady boil helps cook them through without breaking the wrappers.

Sauce balance: Taste the sauce and adjust with more vinegar, soy sauce, sugar, or chili oil to your liking.

Freeze for later: Freeze uncooked wontons in a single layer, then transfer to a freezer bag. Boil straight from frozen and add a few extra minutes.

Protein swap: Replace the pork with ground chicken, or add chopped shrimp for a pork-and-shrimp version.

Author: CiCi Li

Course: Appetizer, Main Course

Cuisine: Chinese

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