Pork Wontons with Peanut and Chili Sauce
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While the concept of boiled pork wontons served in a combination of creamy, nutty peanut sauce with a drizzle of chili oil is nothing new, these wontons are based on my absolute favorite hot and spicy ones from the Shanghainese restaurant Deluxe Green Bo in Manhattan’s Chinatown. They are filled with juicy seasoned pork and green onions. Not only do they taste amazing but they are easy to make! They are the perfect cure for a rainy or chilly day.
I love making wontons a group activity – folding goes by way faster when you have help! If you’re in the mood to keep cooking, spicy Sichuan wontons with chili sauce and juicy pork and chive pan-fried dumplings are great next steps.
Key Ingredients in This Recipe
- Ground pork – Ground pork typically comes from minced pork shoulder meat and is incredibly versatile.
- Wonton wrappers – Using store bought wonton wrappers cuts down on additional prep time in this recipe. (I like to keep a few packages in the freezer for last minute wontons.) Let them thaw at room temperature for 1 hour before using.
- Peanut butter – Smooth peanut butter gives the peanut sauce the best texture.
- Sesame oil – Sesame oil is made from pressing raw sesame seeds and adds a toasty, nutty flavor to the peanut sauce. I recommend using toasted or dark sesame oil for the peanut sauce.
- Chili oil – Look for sesame oil infused with chili flakes. If you don’t have this type of chili oil you can use my instructions below to make your own, or you can strain the top chili oil from a jar of chili crunch.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- You may use chunky peanut butter to make the peanut sauce, however, I prefer the texture of the smooth variety.
- You can add shrimp to your pork wonton mixture like the filling in these spicy Sichuan wontons with chili sauce.
- The ground pork can be swapped for another lean ground meat like chicken in this recipe.
How to Make Pork Wontons with Peanut Sauce and Chili Oil (Step-by-step)
In a mixing bowl whisk together the peanut butter, chili oil, sesame oil, soy sauce, rice vinegar, garlic, ginger and honey.
Whisk in ¼ cup (62.5g) of hot water to thin the sauce. Cover and chill until ready to serve. The peanut sauce can be made up to a week in advance.
In a large mixing bowl, add the pork, green onion, garlic, ginger, soy sauce, sesame oil and rice vinegar. Use your hands to gently combine the mixture.
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 and divide among serving bowls.
Gently toss the wontons with the chili oil so they are coated. Top with a spoonful of the peanut sauce and garnish with green onions and sesame seeds.
How to Make Your Own Chili Oil
Store bought chili oil works great for serving with the dumplings or you can make your own at home. Add ⅓ cup (73g) of sesame oil and 2 teaspoons crushed red pepper flakes to a small saucepan over medium-low heat, and simmer, stirring frequently, until the oil becomes fragrant, about 6 minutes. Remove from heat and let cool completely. Strain the oil into a small bowl, discarding the red pepper flakes. This can be made up to 2 weeks in advance and stored refrigerated in an airtight container.
How to Freeze Pork Wontons
Ideally I recommend freezing any leftover wontons before boiling them. Simply freeze on a baking sheet for at least 1 hour, then transfer to a resealable plastic bag until ready to use, for up to 3 months.
FAQ – Frequently Asked Questions
Absolutely! The peanut sauce can be made up to a week ahead and kept chilled—it actually develops even more flavor over time.
Definitely. Store-bought wrappers are convenient and work great. Thaw frozen wrappers fully before use and keep them covered to prevent drying.
Yes! I recommend freezing any leftover wontons before boiling them. Simply freeze on a baking sheet for at least 1 hour, then transfer to a resealable plastic bag until ready to use, for up to 3 months.
Make sure to seal edges well—moisten wrapper edges with water or egg, press out air, and fold tightly. This helps keep the filling contained during cooking.
Yes! You can swap in ground chicken or even shrimp for variation. Just adjust seasoning as needed
Fresh wontons take about 5 minutes to cook in boiling water, until they float and are firm. If frozen, add a couple of extra minutes
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Pork Wontons with Peanut Sauce and Chili Oil
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Ingredients:
For the peanut sauce:
- ⅓ cup creamy peanut butter
- 2 tablespoons chili oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 teaspoon honey
For the pork wontons:
- 1 pound ground pork
- 3 medium green onions, diced
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- 1 (12-ounce) package square dumpling wrappers
For assembly:
- ¼ cup chili oil
- ¼ cup diced green onions
- 1 teaspoon toasted white sesame seeds
Instructions:
For the peanut sauce:
- In a mixing bowl whisk together the peanut butter, chili oil, sesame oil, soy sauce, rice vinegar, garlic, ginger and honey.
- Whisk in ¼ cup (62.5g) of hot water to thin the sauce. Cover and chill until ready to serve. The peanut sauce can be made up to a week in advance.
For the pork wontons:
- In a large mixing bowl, add the pork, green onion, garlic, ginger, soy sauce, sesame oil and rice vinegar. Use your hands to gently combine the mixture.
- 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 and divide among serving bowls.
For assembly:
- Gently toss the wontons with the chili oil so they are coated. Top with a spoonful of the peanut sauce and garnish with green onions and sesame seeds.
Notes:
Nutrition:
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These are my absolute favorite. So comforting.
So glad you enjoy it!!
Love these. They’re just like my favorite takeout place.