Lunch · 40 min · chinese

Spicy Wontons in Chili Oil

If you like wonton wrappers, you’ll love this Chinese lunch — 40 minutes from craving to table. It is weeknight cooking that still hits your targets — 20 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 24 Wonton wrappers
• 8 oz Ground pork
• 0.25 cup Chili oil
• 2 tbsp Chinkiang black vinegar
• 2 tbsp Light soy sauce
• 2 cloves Garlic
• 1 tsp Sugar
• 1 tbsp Toasted sesame seeds

Steps

1. Mix the pork with grated ginger, scallion, a spoon of soy, and white pepper, stirring one direction until tacky. Fill and fold the wontons into nurse caps, pressing out every air pocket — the same discipline as wonton soup.
2. Whisk the chili oil, vinegar, soy, minced garlic, and sugar in the bottom of a serving bowl. The sauce should balance heat, sour, and savory in equal measure; adjust until it makes you want another spoonful straight.
3. Boil the wontons in plenty of water until they float plus 1 minute. Lift them out with a spider, letting the water drain — excess water dilutes the sauce.
4. Drop the hot wontons directly onto the sauce and toss gently to coat every one in red oil.
5. Finish with scallions and sesame seeds. Eat immediately — the wrappers soak up the sauce as they sit, which is delicious for about ten minutes and soggy after twenty.

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