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Spicy Wonton in Chilli Oil

With a tender pork filling wrapped in a slick noodle, these Spicy Wontons get tossed in a fiery Sichuan-style sauce that’s loaded with umami. They make for an appetite-boosting starter or satisfying main that can be prepped ahead and served in a matter of minutes.


for sauce

  • 1/2 cup Burn Chilli Oil

for wontons

  • 250 grams
    ground pork
  • 1
  • 2 teaspoons
    Shaoxing wine
  • 2 teaspoons
    ginger juice
  • 2 teaspoons
    potato starch
  • 1/2 teaspoon
    toasted sesame oil
  • 1/4 teaspoon
  • 1/4 teaspoon
  • 1/8 teaspoon
    white pepper
  • 40
    wonton wrappers (depends on the size of the wrapper)

to serve

  • scallions (chopped, for garnish)
  • cilantro (leaves, for garnish)


    1. For the wontons, bring a large pot of water to a boil.
    2. Add the ground pork, egg, Shaoxing wine, ginger juice, potato starch, toasted sesame oil, salt, Chinese five spice and white pepper to a bowl and use a gloved hand to first knead, and then beat the mixture together until uniform.
      Making the filling for Sichuan-style wontons in chili oil.
    1. To wrap the wontons, place one wonton wrapper in the palm of your non-dominant hand and then add about 1 teaspoon of filling to the center of the wrapper.
      Wrapping sichuan-style wontons.
    2. Wet two edges of the wrapper with a finger dipped in a bowl of water.
      Making the best Sichuan-style wontons in chili oil.
  1. Fold the wonton wrapper over the filling to form a triangle.
    Folding pork filling into a wonton wrapper.
  2. Place the index finger of your dominant hand below the center of the wonton, and then use your thumb and middle finger to press the corners of the wonton shut to seal it. This also forces out any air pockets, which will make your wonton explode when you boil it.
    Sealing the wonton shut.
  3. Bring the two long corners of the wrapper together at the center of the wonton and seal them together using a drop of water if needed.
    Giving the wontons their "crossed hands" shape
  4. Working in batches, boil the wontons until they float to the surface, and then continue to cook them for another 30 seconds. Your water should not stop boiling when you add the wontons. If it does, you either need to use a bigger pot with more water or add fewer wontons in the next batch.
    Boiling Chengdu-style wontons in chili oil.
  5. Once the wontons are done, use a slotted spoon to transfer the wontons to a bowl. You don’t need to drain all the boiling liquid as this helps the sauce spread around.
  6. Drizzle the wontons with a generous amount of the spicy chilli oil sauce and then garnish with scallions and cilantro.

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