Spicy Wontons in Chili Oil
Tender pork wontons are boiled until silky then draped in a bold sauce of chili oil, black vinegar, soy, and garlic — a Sichuan street-food favorite that comes together in under an hour.
Ingredients
- 12 oz ground pork
- 40 square wonton wrappers
- 2 tsp soy sauce (for filling)
- 1 tsp toasted sesame oil (for filling)
- 2 tsp fresh ginger, minced
- 4 scallions (for filling), finely chopped
- 1/2 tsp white pepper
- 2 tbsp chili oil (or chili crisp)
- 2 tbsp soy sauce (for sauce)
- 4 tsp Chinese black vinegar (or rice vinegar)
- 4 cloves garlic cloves (for sauce), minced
- 1 tsp granulated sugar
- 2 tsp toasted sesame oil (for sauce)
- 2 scallions (for garnish), thinly sliced
Instructions
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1
Make the filling: In a bowl, combine 12 oz ground pork, 2 tsp soy sauce (for filling), 1 tsp toasted sesame oil (for filling), 2 tsp minced fresh ginger, 4 finely chopped scallions (for filling), and 1/2 tsp white pepper. Mix vigorously in one direction until sticky.
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2
Fold the wontons: Place a heaping teaspoon of filling in the center of a square wonton wrappers wrapper. Dip your finger in water and wet the edges. Fold into a triangle and press to seal. Bring the two bottom corners together, overlapping slightly, and press to join. Repeat with remaining wrappers and filling.
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3
Make the sauce: Whisk together 2 tbsp chili oil (or chili crisp), 2 tbsp soy sauce (for sauce), 4 tsp Chinese black vinegar (or rice vinegar), 4 cloves minced garlic cloves (for sauce), 1 tsp granulated sugar, and 2 tsp toasted sesame oil (for sauce) in a large bowl.
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4
Bring a large pot of water to a boil. Add wontons in batches and cook until they float and the wrappers are translucent, 3-4 minutes. The pork filling should reach an internal temperature of 160°F (71°C). Remove with a slotted spoon.
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5
Transfer cooked wontons to the bowl of sauce. Toss gently to coat. Divide among bowls, spoon over any remaining sauce, and top with 2 thinly sliced scallions (for garnish). Serve immediately.