Sophisticated enough for company, and affordable enough to make your rent on time, these Spicy Wontons In Chili Scallion Oil are easy, fun to make, and irresistible.
These spicy wontons are *CHEF’S KISS*
Wontons are elite foods. The can’t-eat-just-one type deal. These Spicy Wontons In Chili Scallion Oil are on the table in 30 minutes or less, and the wontons themselves are only 10 ingredients!
This recipe combines elements from Sichuan and Hong Kong-style cuisine, with the addition of vinegar to the sauce and the use of Hong Kong-style wrappers, which are thinner than other types of wrappers and allow for a more delicate texture. Tender wontons are tossed with a fragrant and fiery chili scallion oil sauce.
Why should I use rice vinegar instead of black vinegar?
Unlike Chinese black vinegar (zhènjiāng xiāngcù, 镇江香醋), which has a dark and distinct flavor profile (like a cross between balsamic and malt vinegar), rice vinegar has a brighter and sweeter tanginess that allows for other ingredients to shine through.
Are These The Instagram Wontons?
Yes. You’ve probably seen these viral wontons floating around on Instagram or TikTok. The gastronomic community has unified over its love for them. These wontons are so viral and for good reason! Spicy and bite-sized, they are the perfect appetizer for entertaining or if you’re wanting something exciting to try for dinner.
What Makes These Wontons “Sichuan-Style”
Many assume that these wontons are Sichuan style because they are spicy. In fact, that is only one reason why! Sichuan wontons actually have a distinct shape, similar to a pentagon. The triangular “arms” of the wonton cross over to create what’s known as a “folded-arms” wonton (Chinese: 抄手 chāo shǒu).
Traditionally, they are served with chili-based sauces and oils, or sesame paste. I am using La-Yu today, which is a sesame oil heavily infused with red chilies. You can easily find this oil at Asian grocery stores or you can make your own by warming 1/2 cup of sesame oil with 2 tablespoons of dried chili flakes.
The filling is a family recipe!
The filling is an original recipe that my mom has been using for dumplings my whole life. Whenever I make this filling, it reminds me of my childhood when I used to help my mother make dinner.
This is my GO-TO recipe for dumpling filling because it’s very balanced in flavor and is the perfect partner for a stunt sauce like this spicy chili scallion oil. What makes this sauce extra special is when the starch from the hot wontons mixes with the oil, it emulsifies into a luxurious sauce that drapes over each wonton!
How to Freeze Wontons
These wontons are super freezer-friendly and make for a perfect standby when you’re needing a quick addition to a meal.
To freeze the wontons, first lay the folded wontons (uncooked) in a single layer on a baking tray lined with parchment paper, then freeze the tray for 4 hours or until the wontons are frozen solid.
Place the frozen wontons in a large resealable bag and keep frozen until needed for future meals! These wontons will keep for up to 2 months and can be boiled, shallow fried, or deep-fried. No need to thaw them beforehand!
Tips for making perfect spicy wontons in chili scallion oil
- You can make these wontons crispy in the air fryer! Simply cook them at 370F for 5 minutes on each side until crispy.
- Keep the filling chilled while stuffing the wontons- this makes the filling less sticky and easier to handle.
- Dunk day old wontons in boiling water to refresh them and loosen them up if they become stuck together.
- The wontons are freezer friendly! See my instructions above on How To Freeze Wontons.
- I find Twin Marquis Hong Kong Style Wonton Wrappers to be the best quality, but any wrapper and folding style will work on these wontons! Just make sure that the package says “Kong Kong Style”.
What to serve alongside these spicy wontons
Basically anything! The sauce is so addicting that I’m sure once you try it, you’ll easily want to toss it with your favorite noodles or use it as a marinade for chicken and fish. The bright red oil from the chilies breathes life into any recipe needing a kick.
I love to serve these spicy wontons with hot cooked rice and a simple broth soup for a quick and easy meal. It’s a great addition to any meal as a side or appetizer.
INGREDIENTS
Wontons
- Twin Marquis Hong Kong Style Wonton Wrappers, or any wonton wrapper of choice
- Ground pork
- Cabbage finely chopped or grated
- Scallions, finely chopped
- Garlic peeled and minced
- Ginger, peeled and grated
- Soy Sauce (I like Kikkoman brand)
- Sesame Oil
- Cornstarch or potato starch
- Dash Ground white pepper (optional but highly recommended)
Chili Scallion Oil
- Chili Oil
- Soy Sauce
- Scallions, thinly sliced Rice Vinegar (I like Marukan brand)
- Cane sugar
- Roasted sesame seeds (Optional)
- White pepper (Optional but highly recommended)
INSTRUCTIONS
- Start by making the chili scallion oil. In a bowl, add the chili oil, soy sauce, vinegar, sugar, sesame seeds and scallions. Stir to combine. Set aside.
- In a large mixing bowl, combine the ground pork, scallions, cabbage, garlic and ginger.
- Mix in the soy sauce, sesame oil, cornstarch, and white pepper. Mix well to combine. (I like to use my hands but feel free to use a mixing spoon or fork to mix).
- Starting with one wonton wrapper, lay the wrapper on a flat surface with a corner pointing towards you so that it looks like a diamond intead of a square.
- Lightly dampen the edges with some water (The easiest way to do this is to have a small cup of water next to you and dip your fingers in it when needed). Be sure not to soak the wonton wrapper or else it will become doughy and hard to manage!
- Using a small teaspoon, scoop out a small amount of the pork mixture and place it in the center of the wonton wrapper.
- Fold the bottom half of the wonton up to the top so that it looks like a triangle. Gently press the edges to seal.
- Dampen the two bottom “legs” of the triangle. Fold and cross them over and gently press to seal. The wonton should now resemble a pentagon.
- Repeat this process until all of the pork is used. If you have extra wonton wrappers this is ok, they can easily be frozen for another time!
- Bring a pot of water to a boil. Add in the wontons and give them a quick stir to keep them from sticking. Cook for 6-7 minutes or until the wontons float to the surface.
- Drain the wontons and add to a large mixing bowl. While the wontons are still hot, add in the spicy chili oil sauce and fold gently to combine.
- Spoon the wontons onto a serving dish and top with any remaining sauce. Top with sliced scallions and sesame seeds.
Spicy Wontons In Chili Scallion Oil
Ingredients
Wontons
- 1 Package Twin Marquis Hong Kong Style Wonton Wrappers, or any wonton wrapper of choice
- 1 Pound Ground pork
- ¼ Cabbage finely chopped or grated
- 4 Scallions, finely chopped
- 2 Cloves Garlic peeled and minced
- ½ Inch Piece of ginger, peeled and grated
- 2 Tablespoons Soy Sauce (I like Kikkoman brand)
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Cornstarch or potato starch
- Dash Ground white pepper (optional but highly recommended)
Chili Scallion Oil
- 2 Tablespoons Chili Oil
- 2 Tablespoons Soy Sauce
- 2 Scallions, thinly sliced
- 1 Tablespoon Rice Vinegar (I like Marukan brand)
- 1 Tablespoon Cane sugar
- 1 Teaspoon Roasted sesame seeds (Optional)
- Dash white pepper (Optional but highly recommended)
Instructions
- Start by making the chili scallion oil. In a bowl, add the chili oil, soy sauce, vinegar, sugar, sesame seeds and scallions. Stir to combine. Set aside.
- In a large mixing bowl, combine the ground pork, scallions, cabbage, garlic and ginger.
- Mix in the soy sauce, sesame oil, cornstarch, and white pepper. Mix well to combine. (I like to use my hands but feel free to use a mixing spoon or fork to mix).
- Starting with one wonton wrapper, lay the wrapper on a flat surface with a corner pointing towards you so that it looks like a diamond intead of a square.
- Lightly dampen the edges with some water (The easiest way to do this is to have a small cup of water next to you and dip your fingers in it when needed). Be sure not to soak the wonton wrapper or else it will become doughy and hard to manage!
- Using a small teaspoon, scoop out a small amount of the pork mixture and place it in the center of the wonton wrapper.
- Fold the bottom half of the wonton up to the top so that it looks like a triangle. Gently press the edges to seal.
- Dampen the two bottom “legs” of the triangle. Fold and cross them over and gently press to seal. The wonton should now resemble a pentagon.
- Repeat this process until all of the pork is used. If you have extra wonton wrappers this is ok, they can easily be frozen for another time!
- Bring a pot of water to a boil. Add in the wontons and give them a quick stir to keep them from sticking. Cook for 6-7 minutes or until the wontons float to the surface.
- Drain the wontons and add to a large mixing bowl. While the wontons are still hot, add in the spicy chili oil sauce and fold gently to combine.
- Spoon the wontons onto a serving dish and top with any remaining sauce. Top with sliced scallions and sesame seeds.
