Sep 16, 2016

Spicy Sichuan Wontons with Chili Sauce

Prep Time: 20 mins
Cook Time: 20 mins
Pork and shrimp boiled wontons made using a shortcut with store-bought wrappers topped with chili oil and crispy shallots.

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These pork and shrimp filled Sichuan wontons are boiled and tossed in a spicy chili oil sauce and served topped with cilantro, green onions and crispy shallots.

This dish is inspired by one of my favorite restaurants in Santa Monica, Cassia. Their version is quite a bit spicier – my boyfriend and I had to start asking that the wontons be served last because otherwise we found that we were not be able to taste any of the other food we ordered. They are so good you can’t stop eating them, even when your eyes are watering and you start sweating at the table!

I toned my version down so it is “medium spice” level but feel free to add more red pepper flakes to the chili oil and additional sambal if you’re feeling bold.

Spicy Sichuan Wontons with Chili Sauce

Key Ingredients in This Recipe

  • Shaoxing rice wine – Shaoxing rice wine is a sweet wine that can be found at most grocery or liquor stores. If it is not available then substitute the rice wine with cooking sake or sherry.
  • Sambal oelek – Sambal oelek can be found in the international sections of most grocery stores. It is a spicy Southeast Asian chili sauce that adds a sweet and spicy kick to any foods. Substitute with sriracha if you cannot find sambal.
  • Ground pork – Ground pork typically comes from minced pork shoulder meat and is incredibly versatile. It can be swapped for another lean ground meat like chicken in this recipe.
  • Wonton wrappers – Using store bought wonton wrappers cuts down on additional prep time in this recipe.

How to Make Spicy Sichuan Wontons with Chili Sauce

For the crispy shallots:

  1. Heat oil. Fill a large pot with enough oil to reach 2-inches up the side of the pan. Add the sliced shallots to the cold oil and heat the pot over medium heat.
  2. Make the crispy shallots. Cook, stirring occasionally, until the shallots are golden brown and crispy, about 6 minutes. Remove to a paper towel lined plate to drain. The shallots can be made up to a day ahead of time.

For the shallot chili oil:

  1. Combine the shallot oil with red pepper and sesame. Add ¾ cup of the shallot frying oil to a small saucepan, add the red pepper flakes and sesame oil.
  2. Heat the oil. Heat over medium-low heat until the oil turns red and the red pepper is fragrant, about 5 minutes.
  3. Strain and store. Use a fine mesh sieve to strain the red pepper flakes from the oil. Set the chili oil aside until ready to serve.

For the boiled wontons:

  1. Blend the shrimp. Add the shrimp to the body of a food processor fitted with the blade. Pulse until the shrimp is pureed.
  2. Mix the filling. In a large mixing bowl add the pork, shrimp, soy sauce, rice wine, granulated sugar, ginger, garlic, cilantro, cornstarch, fish sauce, pepper and salt. Gently mix with your hands until just combined.
  3. Fill the wrappers. Working one wrapper at a time, place 1 teaspoon of filling in the center, brush the edges with the egg, and fold the wrapper in half, forming a triangle.
  4. Brush the edges to seal. Next, overlap the opposite corners, brushing with egg to seal together. Repeat with the remaining wrappers until all of the pork mixture has been used.
  5. Cook the wontons. Bring a large pot of salted water to a boil over medium heat. Working in batches, add the wontons and cook, until firm and cooked through, about 5 minutes.
  6. Continue. Remove with a slotted spoon to a plate. Continue until all of the wontons have been cooked.

To serve:

  1. Assemble and serve. Spoon chili oil in the bottom of a serving bowl. Add the wontons on top and top with sambal oelek, green onions, cilantro and crispy shallots. Serve immediately.
how to fold wonton gif

Tips and Tricks for This Recipe

  • It doesn’t hurt to have additional people helping you fold – it makes the process go more quickly.
  • Don’t be intimidated by these wontons – they may look like they have been tediously hand crafted but it just takes a few folds to make the final product.
  • Wonton wrappers are available at most grocery stores, so half the process is already done for you.
  • To freeze wontons: Arrange wontons on a baking sheet in a single layer (before boiling them). Add to the freezer for 1 hour. Remove and transfer the frozen wontons to a resealable plastic bag. Store for up to 3 months.

Other Ingredients to Try

If you enjoy this recipe, I recommend checking out some of these:

Spicy Sichuan Wontons with Chili Sauce

spicy sichuan wontons filled with pork and shrimp with chili oil, chili sauce and crispy shallots
Print Pin
Prep Time 20 mins
Cook Time 20 mins
Serves 4 people (Makes about 40 to 50 wontons)

Ingredients:

For the crispy shallots:

  • Vegetable oil, as needed, for frying
  • 2 large shallots, thinly sliced

For the shallot chili oil:

  • ¼ cup toasted sesame oil
  • 2 teaspoons red pepper flakes

For the wontons:

  • ½ pound peeled, deveined shrimp
  • ½ pound ground pork
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon granulated sugar
  • 2 teaspoon freshly grated ginger
  • 3 cloves garlic, minced
  • 2 tablespoons chopped cilantro
  • 1 teaspoon cornstarch
  • 2 teaspoons fish sauce
  • ¼ teaspoon ground white pepper
  • ½ teaspoon kosher salt
  • 50 (3 ½") wonton wrappers
  • 1 large egg, beaten

For serving:

  • Sambal oelek, for serving
  • ¼ cup thinly sliced green onions, for garnish
  • Cilantro leaves, for garnish

Instructions:

For the crispy shallots:

  • Fill a large pot with enough oil to reach 1-inch up the side of the pan. Add the sliced shallots to the cold oil and heat the pot over medium heat.
  • Cook, stirring occasionally, until the shallots are golden brown and crispy, about 6 minutes. Remove to a paper towel lined plate to drain. The shallots can be made up to a day ahead of time. Set the oil aside.

For the shallot chili oil:

  • Add ¾ cup of the shallot frying oil to a small saucepan, add the red pepper flakes and sesame oil.
  • Heat over medium-low heat until the oil turns red and the red pepper is fragrant, about 5 minutes.
  • Use a fine mesh sieve to strain the red pepper flakes from the oil. Set the chili oil aside until ready to serve.

For the boiled wontons:

  • Add the shrimp to the body of a food processor fitted with the blade. Pulse until the shrimp is pureed.
  • In a large mixing bowl add the pork, shrimp, soy sauce, rice wine, granulated sugar, ginger, garlic, cilantro, cornstarch, fish sauce, pepper and salt. Gently mix with your hands until just combined.
  • Working one wrapper at a time, place 1 teaspoon of filling in the center, brush the edges with the egg, and fold the wrapper in half, forming a triangle.
  • Next, overlap the opposite corners, brushing with egg to seal together. Repeat with the remaining wrappers until all of the pork mixture has been used.
  • Bring a large pot of salted water to a boil over medium heat. Working in batches, add the wontons and cook, until firm and cooked through, about 5 minutes.
  • Remove with a slotted spoon to plate. Continue until all of the wontons have been cooked.

To serve:

  • Spoon chili oil in the bottom of a serving bowl. Add the wontons on top and top with sambal oelek, green onions, cilantro and crispy shallots. Serve immediately.

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  1. Hello!
    I am looking forward to making the spicy won tons but I have a family member who can’t eat shell fish. Could I double the pork? or maybe just add 1/4 to make the total 3/4 pd? What do you recommend?