Spicy Chili Oil Wontons
Tender wontons tossed in a glossy garlic, soy, and Sichuan pepper chili oil sauce.
Equipment
- Mixing bowl
- Pot or steamer
Ingredients
Main Ingredients
- 10 to 12 wontons fresh or frozen
- 1 tbsp sliced green onion for garnish
- 2 cloves garlic very finely minced
- 1 tsp superfine sugar or regular sugar
- ½ tsp red chili flakes optional
- ¼ tsp Sichuan pepper powder
- ¼ tsp Chinese five spice powder
- ½ tsp Chinese chicken stock powder or regular stock powder
- 2 tbsp Chinese chili oil plus extra for drizzling
- 1 tbsp vegetable oil
- 2 ½ tsp low sodium soy sauce
- 1 tsp rice vinegar
- 2 ½ tbsp hot tap water
Instructions
Cooking
- Make the sauce. Stir the garlic, sugar, chili flakes, Sichuan pepper, five spice, and stock powder with the chili oil, vegetable oil, soy sauce, vinegar, and hot water until the sugar dissolves.
- Cook the wontons. Boil, steam, or pan fry them until the filling reaches 165 degrees F.
- Toss in the sauce. Move the hot wontons into the sauce and turn gently to coat each one.
- Garnish and serve. Top with green onion and a drizzle of extra chili oil.
Notes
Substitutions: Use sesame oil for a milder sauce, or regular stock powder in place of Chinese chicken stock powder.
Tips: Seal the wontons well and make the sauce ahead for deeper flavor.
Storage: Refrigerate the wontons and sauce separately for up to 3 days and reheat the wontons to 165 degrees F.