Chilli Oil Wontons (紅油抄手)

Wontons in chilli oil is my favourite way to serve these silky, juicy dumplings. It’s so fun and easy to make, and if you have any leftovers you can leave them in the freezer for two months!

When you buy wonton wrappers in an Asian supermarket, I recommend getting the thin skins as opposed to the thick ones for a silky and lighter texture.

ingredients:

• 120g shrimp, chopped
• 200g minced pork
• 3 green onions, chopped
• 30 wonton wrappers (1 package)

Marinade:

• 2 tbsp cornstarch
• 2 tbsp water
• 1/2 tbsp oyster sauce
• 2 tsp sesame oil
• 2 tsp light soy sauce
• 1 tsp chicken powder
• 1/2 tsp sugar
• a pinch of white pepper powder

Chilli Sauce:

• 2 tbsp light soy sauce
• 2 tbsp water (or reserved dumpling water)
• 1 tbsp Chinese black vinegar
• 1 tbsp chilli oil
• 2 tsp sesame oil
• 1 tsp sugar
• 1 tsp minced garlic
• toasted sesame seeds
• green onions

steps:

1. Combine minced pork and shrimp with the marinade. Mix well and marinate for at least 20 minutes.
2. Place 1 tsp of filling in the centre of the wonton wrapper. Moisten the edges of the wrapper with water, then press the edges firmly to seal.
3. In a pot of boiling water, add your wontons and gently swirl the pot to ensure the wontons do not stick to the bottom of the pot. Once the wontons start to float, cook for another 3-5 minutes.
4. To serve, place the cooked wontons on a serving plate and drizzle the chilli sauce over them. Garnish with chopped green onions and cilantro.

tips:

1. Wrapping the wontons: Make sure to add enough filling but avoid overstuffing, as the wontons could burst during cookijng. Also make sure to wrap the wontons tightly to prevent the filling from falling out when cooking.
2. Boiling the wontons: Make sure to gently swirl the wontons around at the beginning to prevent the skin from sticking to the bottom of the pot.

Chilli Oil Wontons (紅油抄手)

Cuisine: Chinese

Servings

2

servings

Prep time

20

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 120 g shrimp, chopped

• 200 g minced pork

• 3 green onions, chopped

• 30 wonton wrappers (1 package)

• Marinade:

• 2 tbsp cornstarch

• 2 tbsp water

• 1/2 tbsp oyster sauce

• 2 tsp sesame oil

• 2 tsp light soy sauce

• 1 tsp chicken powder

• 1/2 tsp sugar

• a pinch of white pepper powder

• Chilli Sauce:

• 2 tbsp light soy sauce

• 2 tbsp water (or reserved dumpling water)

• 1 tbsp Chinese black vinegar

• 1 tbsp chilli oil

• 2 tsp sesame oil

• 1 tsp sugar

• 1 tsp minced garlic

• toasted sesame seeds

• green onions

Directions

• Combine minced pork and shrimp with the marinade. Mix well and marinate for at least 20 minutes.
• Place 1 tsp of filling in the centre of the wonton wrapper. Moisten the edges of the wrapper with water, then press the edges firmly to seal.
• In a pot of boiling water, add your wontons and gently swirl the pot to ensure the wontons do not stick to the bottom of the pot. Once the wontons start to float, cook for another 3-5 minutes.
• To serve, place the cooked wontons on a serving plate and drizzle the chilli sauce over them. Garnish with chopped green onions and cilantro.

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