Spicy Wontons in Chili Oil
If you like wonton wrappers, you’ll love this Chinese lunch — 40 minutes from craving to table.
✓ USDA-verified nutrition data
420 calories
20g protein
36g carbs
22g fat
2g fiber
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
- 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.
- 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.
- 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.
- Drop the hot wontons directly onto the sauce and toss gently to coat every one in red oil.
- 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.