Chili Crisp Wonton Night

Pork wontons with scallion-garlic filling and a chili-crisp vinegar sauce

Tender pork wontons folded with a savory, aromatic filling, boiled until silky, and tossed in a bold no-cook chili crisp dipping sauce. An impressive dish that is faster than it looks.

Equipment Needed

• Large pot
• Spider strainer or slotted spoon
• Large mixing bowl
• Small bowl

Chili Crisp Wonton Night

Tender pork wontons folded with a savory, aromatic filling, boiled until silky, and tossed in a bold no-cook chili crisp dipping sauce. An impressive dish that is faster than it looks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Servings: 40 Servings

Course: Entrees

Cuisine: Asian-American

Ingredients Method

Ingredients

  

Filling

• 1 lb ground pork (80 to 85 percent lean)
• 4 scallions very finely minced
• 1 tablespoon minced garlic
• 1 egg white (or 1 teaspoon cornstarch plus 1 tablespoon cold water)
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch
• 1/4 teaspoon white or black pepper

Wontons

• 35 to 45 square wonton wrappers

Chili Crisp Sauce

• 1/4 cup chili crisp (with sediment)
• 3 tablespoons light soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sugar or honey
• 2 teaspoons toasted sesame oil
• 2 to 4 tablespoons hot cooking water to loosen

Garnish

• Sliced scallions
• Toasted sesame seeds

Method

 

1. In a bowl, whisk together soy sauce, oyster sauce, sugar, sesame oil, cornstarch, egg white (or cornstarch and water substitute), and pepper. Add pork, scallions, and garlic. Stir firmly in one direction for 1 minute until the mixture is tacky. Refrigerate 10 minutes.
2. Place about 1 heaping teaspoon of filling in the center of each wonton wrapper. Lightly wet the edges with water, fold to seal tightly pressing out air, and set under a damp towel.
3. Bring a large pot of lightly salted water to a gentle boil. Cook wontons in batches. When they float, continue cooking 2 minutes more. Lift with a spider or slotted spoon and drain well.
4. In a large bowl, whisk together chili crisp, soy sauce, rice vinegar, sugar, and sesame oil. Stir in 2 to 4 tablespoons hot cooking water to loosen.
5. Toss hot wontons in the sauce or plate and spoon sauce over. Top with scallions and sesame seeds. Serve immediately.

How to Know It's Done

• Wontons are done when they float and have cooked an additional 2 minutes. Pork filling should be fully opaque with no pink visible.

Cook's Notes

• Fry a small teaspoon of filling in a skillet before wrapping to taste and adjust seasoning — this takes 2 minutes and saves you from finding out the seasoning is off after folding 40 wontons.
• Freeze uncooked wontons on a sheet tray until solid, then bag. Boil directly from frozen adding about 1 minute to the cook time after they float.