If you love dumplings with a kick, you’re going to adore these Spicy Wontons. Silky, tender wrappers filled with seasoned minced pork, folded into perfect little clouds, then drenched in a glossy, fiery sauce made from chilli oil, soy, garlic, and a touch of honey. It’s one of those dishes that looks impressive, tastes incredible, yet comes together with surprising ease.
What makes wontons so satisfying is the contrast of textures — the soft wrapper giving way to juicy, flavour-packed filling — followed by that addictive punch of heat from the sauce. The folding process is relaxing and almost meditative; after a couple of folds, you’ll fall into a rhythm.
The savoury pork filling is blitzed in seconds, ensuring everything is fine, sticky, and perfectly combined. A quick boil is all they need before they’re ready to be drenched in the spicy sauce and served piping hot.
Serve them as a starter, a light meal for two, or part of a larger Chinese feast. However you enjoy them, these wontons deliver comfort, heat, and flavour in every bite.
Spicy Wontons
Ingredients
Wonton Ingredients
- 170 g Pork minced or ground 15% fat
- 3 Spring Onions finely chopped
- 1 tsp Sesame Oil
- 1 tbsp Chinese Rice Wine or sweet sherry
- Pinch Salt
- Pinch White Pepper
- 1 tsp Dark Soy Sauce
- 2 tsp Light Soy Sauce
- 1 tsp Corn Flour
- 20 Wonton Wrappers
- 1 Egg beaten
Spicy Sauce
- 1 tsp Black Rice Vinegar
- 3 tbsp Chinese Chilli Oil
- 3 tbsp Light Soy Sauce
- 3 Garlic Cloves minced
- 1 tbsp Honey
- 1 tsp Sesame Oil
Instructions
- Place all of the wonton ingredients into a food processor (except the wonton skins and beaten egg), wizz for 30 to 45 seconds until everything is chopped finely and well mixed.
- Take a wonton wrapper and angle the wrapper so that it faces you like a diamond.
- With your fingertips or a spoon, spread a thin layer of egg wash along the top two edges of the wrapper.
- Place a quarter-size spoonful of filling in the centre of the skin. Fold the bottom tip to the top tip to form a triangle, pinch along the filling sealing the wonton and squeezing out the air.
- Wet the tip of one of the long end of the triangle tips and fold into the centre, then fold the other tip into the centre and join the two together.
- Repeat until all the filling has been used. If you have any leftovers you can freeze for another time.
- In another bowl mix the sauce ingredients together. Place to one side
- Heat a large pan of boiling water
- In batches of 6 to 8 wontons, drop your wontons into the water and cook for 2 to 3 minutes or until fully cooked.
- Drain and the transfer to a serving plate, pour over your spicy sauce and serve immediately
Recipe is from my Chinese Made Easy Cook Book
