Flavorful Sichuan Wontons in Chili Oil
A quick and easy homemade spicy wonton recipe featuring tender pork-filled dumplings served with a bold, aromatic Sichuan chili oil that delivers a perfect balance of heat, savoriness, and a slight numbing sensation.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Sichuan, Chinese
Ingredients
Scale
- 1 pound ground pork shoulder
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 3 green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry (optional)
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground toasted Sichuan peppercorns
- Wonton wrappers (store-bought square wrappers)
- 1/2 cup vegetable or peanut oil
- 2 tablespoons dried chili flakes
- 2 cloves garlic, smashed
- 1 tablespoon toasted Sichuan peppercorns
- 1 small piece of star anise (optional)
- Black vinegar for drizzling or dipping
- Fresh cilantro or sliced green onions for garnish
Instructions
- Prepare the filling: In a large bowl, combine ground pork, grated ginger, minced garlic, chopped green onions, soy sauce, Shaoxing wine (or dry sherry), sugar, and toasted Sichuan peppercorns. Mix gently until evenly incorporated.
- Assemble the wontons: Lay wonton wrappers on a clean surface. Place about 1 teaspoon of filling in the center of each wrapper. Wet the edges lightly with water, fold over diagonally to form a triangle, press out air pockets, seal edges firmly, then bring two corners together and pinch to form the wonton shape.
- Make the chili oil: Heat vegetable or peanut oil in a small saucepan over medium heat. Add dried chili flakes, smashed garlic, toasted Sichuan peppercorns, and star anise if using. Simmer gently for about 5 minutes until fragrant. Remove from heat and strain into a heatproof bowl, discarding solids.
- Cook the wontons: Bring a large pot of water to a rolling boil. Add wontons in batches, stirring gently to prevent sticking. Cook until they float to the surface, about 3 to 4 minutes. Use a slotted spoon to transfer to serving bowls.
- Serve immediately: Drizzle chili oil generously over wontons and add a splash of black vinegar to taste. Garnish with sliced green onions or fresh cilantro.
Notes
If chili oil is too spicy, stir in a teaspoon of sesame oil to soften the heat. Dust hands with cornstarch if wonton wrappers stick during assembly. Toast Sichuan peppercorns before grinding for best flavor. Boil wontons in small batches to maintain water temperature and prevent sogginess. Wontons can be steamed or pan-fried after boiling for texture variation.
Nutrition
- Serving Size: About 6-8 wontons pe
- Calories: 320
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 18
Keywords: Sichuan wontons, spicy wontons, chili oil wontons, homemade wontons, Sichuan peppercorn, Chinese dumplings, spicy appetizer