Spicy Wonton Recipe
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.
Ingredients
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.