Justin and I have been on a real Asian kick for AWHILE now.
We started making wontons at home last year and once we realized how easy it was we were DONE and now make them all the time.
Asian food give me the best of all worlds: sweet, sour, spicy, umami….you really can’t go wrong with this food category
This wonton recipe is super versatile. You can add whatever you want to the filling mixture, including making the vegetarian with some nappa cabbage or melted leeks.
There is just something about wontons that is so comforting to me.
We like to eat them either plain and boiled with a little chili oil or we throw it into a noodle soup with shitake mushrooms.
This chili oil recipe is actually my brothers and is super spicy and give me allll the feels. He picked up this recipe while he was living in China, and no lie, THE BEST chili oil I have ever had.
If you would like suggestions on how to make a wonton soup let me know! (maybe I’ll do a blog post on it).
- 2 packs circle wonton wrappers
- 1 lb. ground pork not sausage!
- 1 egg
- 1 2 inch piece of ginger grated
- 3 scallions sliced into rounds
- 3 cloves garlic minced
- 2 tbsp. Shoaxing wine
- 2 tbsp. light soy sauce
- 2 tbsp. Motabhai’s chili oil
- 3 tsp. white pepper
- 2 tsp. salt
- 1 cup seasame oil
- 1 cup Red pepper flakes
- ¾ cup rice wine vinegar
- ¼ cup whole black peppercorns
- 1/8 cup black mustard seeds
- 6 cloves garlic
- Salt to taste oil should be a little salty
For the Wontons
Motabhai’s Chili Oil
- Combine all ingredients under “wontons” (besides wonton wrappers) into a large bowl and mix to combine.
- Set aside and build your folding station by getting together a damp cloth, a bowl of water and a parchment lined baking tray.
- Lay 1 wonton wrapper on the counter and fill with 1 – 1 ½ tsps. of the filling. With your finger, dip into bowl of water and wet the edges of the wonton wrapper circle.
- Fold the wrapper in half to make a half moon shape and seal all of the edges, making sure to get out any air pockets.
- Wet the edges of the half-moon wrapper and fold the sides up on each end to make triangles and pinch to seal.
- Place on parchment paper and cover with damp towel. Repeat this process until all wrappers are filled.
- In a large pot bring water to a rolling boil and cook wontons for 3-5 minutes, or until they rise to the top. Test out one wonton by cutting it in half to ensure the meat is cooked before draining them.
- Serve with chili oil or throw into a soup!
- Combine all the ingredients under “Motabhai’s Chili Oil” into a large mason jar or Tupperware and stir to combine. For best results prepare oil a few days in advance.
Always keep wonton wrapper and filled wrappers under a damp cloth to prevent the wrappers from drying up and cracking. Always use a wooden spoon and stir the wontons gently to prevent sticking in the pot and so that the wrappers don’t rip. For the most flavor make the chili oil a few days in advance.
This looks so delicious. To be honest, I’ve never heard of this before but I feel like it’s something I’d try. Thanks so much for the recipe.
Looks so easy and delicious! Saving it for later 🙂
This looks sooo amazing!!!
Not a fan of wontons but ading chilis makes me want to think about it. Hmmm INTERESTING CHOICE really.
As an Asian, I have this natural affinity for dumplings and wonton and chili oil. HEHE. We put chili oil on almost anything. I love to put them in my noodles, most especially. You wontons look yum!
Hahahah. Same! I have to eat spicy with everything!
Looks and sounds delish! I love wontons and I literally put Chili Oil on everything as I love the taste.
Wontons and chili oil is the best combination! I love it. You made me want to make some today. We are never without chili oil at home. I will have to look for that brand and give it a try.
We always have a jar of chili oil at home. It just makes food taste so much better! I make my own chili garlic oil, but if I am too busy, we buy the bottled ones at the store. I will look for this brand you featured. It looks fiery hot and delicious!