WonTons with Spicy Chili Oil Sauce
This WonTons with Spicy Chili Oil Sauce is one of my favorite Chinese Restaurant Dim Sum dishes. And now it can be one of yours too!
The spice mixture contains Sichuan Peppercorns which provide a pleasurable slight tongue numbing experience in comparison to the chili spice you are accustomed to with chili flakes and other chili sauces you can get in regular grocery stores.
In the last year, since Covid lockdown, Chinese Chili Oil Sauce has reached cult status, many restaurants now produce and sell their own versions of chili oil sauce. It is also known as Chili Crisp Sauce.
In the video, I first make the Chili Oil Sauce, and then show you how to fold the wontons step by step with different views from all sides. Let me know if you have any questions. I’m happy to answer!
Links to other recipes mentioned in the video
In this Wontons with Spicy Chili Oil Sauce video, I mention shifflets/sifflets! This is a beautiful way to cut green onions that are first explained in my “Better Than Takeout ” Easy Fried Rice posts. WHY DO I ALWAYS GET THAT WORD WRONG! SHIFFLETS/SIFFLETS! LOL!
Click here for the “Better Than Takeout ” Easy Fried Rice Video.
Click here for the “Better Than Takeout ” Easy Fried Rice blog post.
Let me know in the comments below or in the comments on the Youtube episode what you think of the recipe and the set!
I’d love to see your dishes, when you make them! Post on Instagram, and tag with #YuCanCook
WonTons with Spicy Chili Oil Sauce - Yu Can Cook
- small skillet
- Mortar and Pestle
- Wooden Spoon
- heatproof bowl
- Medium Bowl
- airtight container for Chili Oil Sauce
- Medium Bowl
- small bowl
- 2 kitchen towels
- baking tray
- small spoon
- large pot for boiling wontons
- serving bowls
- dip bowl w/ serving spoon
- 1 tbsp red pepper flakes
- 1 tsp Sichuan Peppercorns or Tellicherry black peppercorns
- 1 tbsp sesame seeds
- ⅓ cup vegetable oil (neutral oil like canola, grape-seed, peanut, or other high smoke oil)
Chili Oil Sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp ShaoXing Wine or dry sherry
- 1 tbsp soy sauce (I use Kikkoman Low Sodium Soy Sauce)
- ½ tsp granulated sugar
- 1 tbsp garlic minced (about 3 garlic cloves finely chopped)
- 1 tbsp ginger minced (about 1-inch piece fresh ginger, peeled and finely chopped)
- 8 oz ground pork or ground chicken
- 8 oz shrimp peeled, deveined, and chopped
- 6 medium dried shiitake mushrooms rehydrated and finely chopped (about 1/2 cup)
- ⅓ cup water chestnuts finely chopped
- ¼ cup green onions finely chopped, white and green parts (about 4 stalks)
- 1 tsp ginger peeled and minced
- 1 tsp salt
- ½ tsp granulated sugar
- ½ tsp pepper
- 4 tsp soy sauce
- 2 tsp cornstarch
- ½ tsp sesame oil
- 1 tsp ShaoXing wine or dry sherry
- 1 pkg Wonton Wrappers yield will be based on number in package
- 3 tbsp mushroom water / chicken stock / water as needed
- 2 scallions trimmed and thinly sliced into sifflets for garnish
Make the Chili OIl
- Toast the red pepper flakes, Sichuan peppercorns and sesame seeds in a dry skillet over medium heat until fragrant, toasted, and lightly browned, about 2 to 4 minutes.
- Transfer the spices to a mortar and grind with a pestle until the peppercorns are a coarse powder, and most of the sesame seeds are crushed. Leave a quarter of them whole.
- Transfer the ground spices to a heatproof bowl.
- Heat the vegetable oil in a small skillet over medium heat until shimmering, hot and slightly smoking. Immediately pour over the chili peppercorn mixture.
- After the sizzling dies down, let the mixture cool down for 10 minutes or more until room temperature.
Make the Chili Oil Sauce
- Combine the sesame oil, rice vinegar, Shaoxing wine, soy sauce, sugar, garlic and ginger in a medium bowl and whisk until the sugar completely dissolves. Add to the cooled chili oil, stir and set aside until ready to use.
Prepare the Filling
- Put all the ingredients in a medium bowl and mix well. Stir in a circular motion until mixture is all incorporated, and has come together
- If the meat mixture is too solid, add the mushroom stock 1 tbsp at a time, to loosen up the mixture and make it softer.
Assemble the WonTons
- Fill a small bowl with water. Prepare a kitchen towel for wiping your fingers. Have your filling ready, with a parchment lined tray and damp towel to cover the wonton wrappers so they don't dry out.
- Hold a wrapper in your left (or non-dominant) hand. Place 1-2 teaspoons of filling in the middle, leaving a ½ inch border on all sides. Dip your finger in the water, and run it around the edges of the wrapper. Lift and fold one corner of the wonton wrapper over the filling, meeting the opposite corner to form a triangle.
- Press the air out while you seal the edges. This will ensure the meat doesn't fall out when boiling.
- Dab one of the lower corners with water, and fold over to reach the other lower corner. Cross them in a hug. Pinch firmly so they stay sealed.
Cooking the WonTons
- Bring a large pot of water to boil over high heat. Work in batches to prevent overcrowding. Cook the wontons until they float to the surface. This should take about 4-6 minutes. Take one out, and cut it to ensure the meat is thoroughly cooked. It should reach a temperature of 160 degreed. Remove with a slotted spoon.
- Divide the wontons among serving bowls or a communal bowl. Drizzle with the Chili Oil Sauce and garnish with scallions.