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Chili Crisp Wonton Night, photographed on white marble in the A More Perfect Supper kitchen

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.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 35 minutes
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.