Spicy Sichuan Wontons with Chili Sauce

spicy sichuan wontons filled with pork and shrimp with chili oil, chili sauce and crispy shallots

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.

Course Appetizer

Cuisine Asian, sichuan

Keyword boiled dumpling, chili, chili oil, crispy shallot, dumpling, green onion, wonton

Prep Time 20

Cook Time 20

Servings people (Makes about 40 to 50 wontons)

Calories 665kcal

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

US Customary - Metric

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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