If you're a fan of bite-sized delights that are bursting with flavor, these chili oil pork wontons are a must-try. Perfect as an appetizer or main course, they combine juicy pork filling with spicy chili oil, making every bite a mouthwatering experience. Not only are these wontons incredibly delicious, but they also boast a balance of savory, aromatic, and slightly tangy flavors. In this post, I'll guide you through the ingredients, method, and why each component adds something special to the dish.
Wontons are a staple in Chinese cuisine, traditionally filled with pork or shrimp and served in soups. Over time, they’ve become a versatile dish enjoyed with various sauces. These chili oil pork wontons are a modern take on the classic, adding a spicy twist to an old favorite.
This recipe is one of my favorite dumpling recipes. If you are a fan of dumplings then I have some more delicious dumpling recipes for you to try. For an Indian inspired dumpling dish try my butter chicken dumplings recipe. For something a little different try my smashed dumpling tacos, for dumpling flavors in a unique way, or try my homemade soup dumplings for another delicious flavor bomb.
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Reasons You will Love These Chili Oil Pork Wontons:
Flavor Explosion: The juicy pork filling, combined with garlic, ginger, and a spicy chili oil drizzle, creates a bold and unforgettable taste with each bite. It’s a perfect balance of savory, spicy, and fresh flavors that make these wontons seriously addictive.
Texture Contrast: I love how the soft, chewy wonton wrapper contrasts with the crispy bits of chili oil. The delicate wrapper holds the juicy pork filling perfectly, while the crispy chili oil adds a crunch that keeps things exciting.
Simple Yet Impressive: Despite the rich flavors and gourmet appearance, these chili oil pork wontons are surprisingly easy to make. With just a few ingredients and quick prep, they look impressive and taste like something straight out of a restaurant, making them my go-to for entertaining or a special treat!
Ingredients
Pork mince - the juicy texture and mild flavor of pork mince creates the perfect base for absorbing all the spices and seasonings. Pork has a natural richness that complements the spicy and savory notes of chili oil, making it a great filling for wontons. Personally, I love using pork mince because it cooks quickly and stays tender inside the wonton wrapper.
Spring onion (green onion) - spring onions (green onions) add a subtle oniony flavor without overpowering the dish. The crispness of spring onions provides a contrast to the soft filling, offering that perfect balance of texture.
Coriander (Cilantro) - coriander brings a fresh, citrusy pop that lightens the richness of the pork. This herb is essential in Chinese-inspired dishes for its aromatic qualities, and I enjoy using coriander because it enhances the freshness of each bite, cutting through the richness.
Egg - Egg acts as a binding agent, helping the pork mince hold together while also adding some moisture to the filling. The egg ensures the wontons don’t fall apart when boiled, so they hold their shape nicely.
Chicken Stock and Cornflour - The mixture of chicken stock and cornflour is my secret to juicy wontons. The stock provides extra moisture and umami, while the cornflour helps thicken the mixture slightly, keeping the filling juicy yet firm when cooked. I like using chicken stock because it elevates the savory profile of the pork.
Garlic and ginger - a dynamic duo in most Asian-inspired recipes, and these chili oil pork wontons are no exception. Garlic lends its pungent, earthy flavor, while ginger adds a bright, zesty kick. Both ingredients bring warmth and depth to the filling.
Light soy sauce - light soy sauce is the salty umami element that ties the filling together. I prefer light soy sauce over dark soy sauce here because its milder flavor complements the other ingredients without being too overpowering.
Wonton wrappers - wonton wrappers are essential, encasing the pork filling in a delicate, chewy package. When boiled, they become perfectly tender, offering just the right texture to contrast with the rich filling and spicy sauce.
Chili oil - I personally like to use chili crisp oil because it adds not only heat but also crispy bits of chili and garlic that make the sauce more interesting.
Rice wine vinegar - rice wine vinegar gives the sauce a touch of acidity
See recipe card for quantities.
Instructions
- Step 1: In a large bowl, combine the pork mince, chopped spring onions, coriander, egg, chicken stock (mixed with cornflour), minced garlic, ginger, soy sauce, and a pinch of salt. Mix everything thoroughly until well combined. The filling should be slightly sticky, ensuring it will hold together inside the wonton wrappers.
- Step 2: Lay out your wonton wrappers and place about one teaspoon of filling onto each. Fold the wrapper in half to create a triangle shape, then bring the two corners together and pinch them to seal. The edges should stick easily, but if needed, dampen them slightly with water.
- Step 3: For the sauce, mix the chili crisp oil (or regular chili oil), hot water, rice wine vinegar, and light soy sauce in a small bowl. This sauce will be drizzled over the wontons once they’re cooked, giving them that signature spicy kick.
- Step 4: Bring a large pot of water to a boil. Cook the wontons in batches, dropping them into the water gently. They only need about 3-4 minutes to cook—once they float to the surface, they’re done. Using a slotted spoon, transfer them to a serving plate.
5. Step 5: Once the wontons are cooked and plated, generously spoon the chili oil sauce over them. Make sure each wonton gets a good coating of the spicy, tangy sauce for that perfect chili oil wonton experience.
Hint: Use just a teaspoon of filling to prevent the wrappers from bursting during cooking. This keeps the wontons tender and ensures the filling is fully cooked without losing shape
Substitutions for Chili Oil Pork Wontons
Pork mince - Substitute pork mince with chicken or turkey mince for a leaner option, or use ground beef for a richer flavor. I like using chicken mince when I want a lighter dish that still holds the flavors of the chili oil sauce beautifully.
Spring onions - Use chives or shallots for a milder onion taste over spring onions. Chives add a delicate flavor that blends seamlessly with the pork, while shallots have a slightly sweeter, aromatic profile that I find works great in this recipe.
Coriander (Cilantro) - Swap with parsley or basil if you're not a coriander fan. Parsley adds a fresh, mild touch, while basil brings a sweet and slightly peppery twist that pairs nicely with the chili oil.
Egg - If you’re avoiding eggs, try using cornflour mixed with water or flaxseed meal as a binder. I like the cornflour-water mix because it still binds the filling without altering the flavor.
Chicken stock with cornflour - Substitute with vegetable stock for a vegetarian twist or use mushroom stock for a deeper umami flavor.
Garlic and ginger - If fresh garlic and ginger are unavailable, garlic powder and ground ginger can work in a pinch. They’re convenient and still provide the essential warmth and flavor these wontons need.
Light soy sauce - Tamari is a great gluten-free alternative, or use coconut aminos for a soy-free version with a slightly sweeter taste. I like tamari because it has a rich umami flavor that’s close to regular soy sauce.
Wonton wrappers - For a gluten-free option, use rice paper wrappers, or if you’re out of wonton wrappers, dumpling wrappers work just as well. Rice paper offers a chewier texture, which can be a fun twist on traditional wontons.
Chili crisp oil - Substitute with regular chili oil or even sriracha for a milder heat. I like chili crisp oil because of its added texture from crispy bits of garlic and chili, which give the sauce more dimension. Homemade chili oil is a great substitute too (see below).
Rice wine vinegar - Swap rice wine vinegar with apple cider vinegar or white wine vinegar for a similar tangy effect.
Homemade Chili Oil Tutorial
See my tutorial video for the best homemade chili oil made with hot oil, sesame seeds and a garlicky, chili, sesame oil flavor!
Variations
Shrimp and Pork - Combine chopped shrimp with pork mince for a surf-and-turf filling. The shrimp adds a sweet and succulent bite that pairs beautifully with the spicy chili oil sauce.
Vegetarian - Replace the pork with finely chopped mushrooms, tofu, and cabbage. This creates a hearty, umami-rich filling that’s perfect for those seeking a plant-based alternative.
Spicy Beef - Swap the pork for ground beef and add a pinch of chili flakes to the filling. The beef offers a bolder, richer flavor, especially when combined with the heat from the chili oil)
Equipment
Storage
To store chili oil pork wontons, prepare and fill them, then place uncooked wontons on a baking sheet lined with parchment paper. Freeze them individually for 1-2 hours, then transfer them into an airtight container or freezer bag. They can be frozen for up to 2 months. When ready to cook, boil them directly from frozen, adding an extra 1-2 minutes to the cooking time. If storing cooked wontons, keep them in an airtight container in the fridge for up to 3 days. Reheat by steaming or boiling to maintain their texture and freshness.
Top Tip
For the best flavor, consider making your own chili crisp oil with fresh garlic, dried chilies, and oil. It adds a personalized touch and enhances the texture and taste of the sauce.
FAQ
Wontons may fall apart if they are overfilled or if the edges aren't sealed properly. Make sure to use just enough filling and dampen the wrapper edges to ensure they stick securely. Overcooking them can also cause the wrappers to become too soft and break.
Uncooked wontons can be stored in the freezer for up to 2 months. Cooked wontons should be refrigerated and eaten within 3 days. Reheat gently by steaming or boiling to maintain texture without making them soggy.
Yes, you can prep wontons the night before. Assemble them and store them in a single layer on a tray in the fridge. For longer storage, freeze them. Cook directly from frozen when ready to serve.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these chili oil pork wontons:
Recipe
Easy Chili Oil Pork Wontons Recipe
Equipment
- Large mixing bowl
- Small mixing boil
- Large Pot
Ingredients
For the filling:
- 250 g pork mince 9 oz ground pork
- 3 spring onions 3 green onions
- Finely chopped Handful of chopped coriander cilantro
- 1 egg
- 2-3 tablespoon chicken stock mixed with 1 teaspoon cornflour 2-3 tablespoon chicken broth mixed with 1 teaspoon cornstarch
- 1 clove garlic minced
- 1 inch chopped ginger
- 1 tablespoon light soy sauce
- Pinch of salt
- 200 g wonton wrappers 7 oz wonton wrappers
For the chili oil sauce
- 2 tablespoon chili crisp oil or substitute with regular chili oil
- 1 tablespoon boiling water
- 1 teaspoon rice wine vinegar
- 1 teaspoon rice vinegar
- 2 tablespoon light soy sauce
- 10 g coriander small handful, finely chopped
Instructions
- In a large bowl, combine the pork mince, chopped spring onions, coriander, egg, chicken stock (mixed with cornflour), minced garlic, ginger, soy sauce, and a pinch of salt. Mix everything thoroughly until well combined. The filling should be slightly sticky, ensuring it will hold together inside the wonton wrappers.250 g pork mince, 3 spring onions, Finely chopped Handful of chopped coriander, 1 egg, 2-3 tablespoon chicken stock mixed with 1 teaspoon cornflour, 1 clove garlic, 1 inch chopped ginger, 1 tablespoon light soy sauce, Pinch of salt
- Lay out your wonton wrappers and place about one teaspoon of filling onto each. Fold the wrapper in half to create a triangle shape, then bring the two corners together and pinch them to seal. The edges should stick easily, but if needed, dampen them slightly with water.200 g wonton wrappers
- For the sauce, mix the chili crisp oil (or regular chili oil), hot water, rice wine vinegar, and light soy sauce in a small bowl. This sauce will be drizzled over the wontons once they’re cooked, giving them that signature spicy kick.2 tablespoon chili crisp oil, 1 tablespoon boiling water, 1 teaspoon rice wine vinegar, 1 teaspoon rice vinegar, 2 tablespoon light soy sauce, 10 g coriander
- Bring a large pot of water to a boil. Cook the wontons in batches, dropping them into the water gently. They only need about 3-4 minutes to cook—once they float to the surface, they’re done. Using a slotted spoon, transfer them to a serving plate.
- Once the wontons are cooked and plated, generously spoon the chili oil sauce over them. Make sure each wonton gets a good coating of the spicy, tangy sauce for that perfect chili oil wonton experience.
