Spicy Chili Wonton

This recipe makes about four dozen wontons. My original recipe makes twice as much. I figure if you’re going to make the effort, why not make the most of it and freeze the extras to enjoy at a later date. But this still makes enough to make several servings and you’ll love the spicy chili sauce!

Feel free to use all pork or all shrimp.

Makes approximately 4 dozen

Ingredients

For the filling
½ pound raw shrimp, deveined and shelled  
½ pound lean ground pork
2 teaspoons soy sauce
1 teaspoon kosher salt
⅛ teaspoon ground white pepper
1 teaspoon sugar
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon white part green onion, chopped
2 teaspoons fresh ginger, grated
½ cup chicken stock

For the sauce
4 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chili oil
1 tablespoon sesame oil
1 tablespoon sugar
1 small clove garlic, grated
2 stalks green onion, dark green part, chopped
8 sprigs cilantro, chopped
1 tablespoon roasted sesame seeds

For assembling
1 package wonton wrappers
Small bowl of water

Instructions

1. Pat the shrimp dry and cut into smaller pieces, if necessary.
2. In a medium mixing bowl, add all the filling ingredients. Stir in one direction until mixture is sticky and all ingredients are well mixed together.
3. Fill a small bowl with water for wetting your fingers. 
4. Hold the wrapper in a diamond shape. Spoon 1 teaspoon of filling in a wrapper. Using the bowl of water, dip your finger then wet the top two sides. Fold the wrapper by bringing one corner over the filling close to the opposite corner, forming a triangle and seal the sides. Twist the bottom corners. Bring the right corner over the wonton, dab some water and bring the left corner on top of the right corner, and press together.
5. Remaining uncooked wontons can be frozen by placing them in a single layer on a sheet pan. Once frozen, put them in freezer bags. Dumplings do not need to be thawed before cooking and can be cooked using the same instructions.
6. In a small bowl, combine the sauce ingredients along with any remaining green onion left from using in the filling.
7. In a large pot, fill halfway and bring water to a boil. Drop several wontons into the water without overcrowding and cook for 1-2 minutes until the wontons are floating to the top.
8. Serve wontons in a bowl and generously spoon chili sauce over the wontons.

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5 from 1 vote

Spicy Chilli Wonton

This recipe makes about four dozen wontons. My original recipe makes twice as much. I figure if you’re going to make the effort, why not make the most of it and freeze the extras to enjoy at a later date. But this still makes enough to make several servings and you’ll love the spicy chili sauce!

Prep Time30 minutes mins

Cook Time5 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: Asian, Chinese

Keyword: pork, shrimp, wonton

Servings: 4 dozen

Ingredients

For the filling

• ½ pound raw shrimp deveined and shelled
• ½ pound lean ground pork
• 2 teaspoons soy sauce
• 1 teaspoon kosher salt
• ⅛ teaspoon ground white pepper
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon white part green onion chopped
• 2 teaspoons fresh ginger grated
• ½ cup chicken stock

For the sauce

• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili oil
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 small clove garlic grated
• 2 stalks green onion, dark green part chopped
• 8 sprigs cilantro chopped
• 1 tablespoon roasted sesame seeds

For assembling

• 1 package wonton wrappers
• Small bowl of water

Instructions

• Pat the shrimp dry and cut into smaller pieces, if necessary.
• In a medium mixing bowl, add all the filling ingredients. Stir in one direction until mixture is sticky and all ingredients are well mixed together.
• Fill a small bowl with water for wetting your fingers.
• Hold the wrapper in a diamond shape. Spoon 1 teaspoon of filling in a wrapper. Using the bowl of water, dip your finger then wet the top two sides. Fold the wrapper by bringing one corner over the filling close to the opposite corner, forming a triangle and seal the sides. Twist the bottom corners. Bring the right corner over the wonton, dab some water and bring the left corner on top of the right corner, and press together.
• Remaining uncooked wontons can be frozen by placing them in a single layer on a sheet pan. Once frozen, put them in freezer bags. Dumplings do not need to be thawed before cooking and can be cooked using the same instructions.
• In a small bowl, combine the sauce ingredients along with any remaining green onion left from using in the filling.
• In a large pot, fill halfway and bring water to a boil. Drop several wontons into the water without overcrowding. Stir to make sure they are not sticking to the bottom and cook for 3-5 minutes until the wontons are floating to the top.
• Serve wontons in a bowl and generously spoon chili sauce over the wontons. Garnish with remaining green onions and cilantro.

Notes

Feel free to use all pork or all shrimp.