Hot Chili Wontons (Spicy Asian Dumplings) bring together silky dumpling wrappers, a savory filling, and a glossy chili oil sauce that warms the senses from the first bite. The aroma of garlic, soy sauce, and toasted sesame oil rises gently as the wontons are dressed, making this dish irresistibly comforting. Ideal for weeknight meals, cozy family dinners, or cold evenings, these dumplings offer bold flavor with balanced heat and satisfying texture.
Servings
Servings: 3–4 servings
Time Required for Hot Chili Wontons (Spicy Asian Dumplings)
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Prep Time: 25 minutes
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Cook Time: 8–10 minutes
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Total Time: 35 minutes
Ingredients for Hot Chili Wontons (Spicy Asian Dumplings)
Main Ingredients
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Wonton wrappers: 30 pieces (about 250 g)
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Ground pork or chicken: 300 g
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Green onions: 3 stalks (30 g), finely sliced
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Fresh ginger: 10 g, finely grated
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Garlic: 3 cloves (12 g), minced
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Soy sauce (light): 25 ml
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Sesame oil: 10 ml
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Neutral oil (for boiling water surface): 5 ml
Chili Sauce & Seasoning
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Chili oil with flakes: 40 ml (adjust to taste)
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Soy sauce (light): 20 ml
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Black vinegar or rice vinegar: 10 ml
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Sugar: 5 g
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Sesame seeds (toasted): 5 g
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Chicken stock or hot water: 40 ml
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Optional: Sichuan peppercorn oil, 5 ml for numbing heat
Step-by-Step Instructions
Preparing Hot Chili Wontons (Spicy Asian Dumplings) the Right Way
Prepare the filling. In a bowl, combine the ground meat with green onions, ginger, garlic, soy sauce, and sesame oil. Mix gently until cohesive, ensuring the mixture remains juicy rather than dense.
Fill the wontons. Place 1 teaspoon of filling in the center of each wrapper. Lightly moisten the edges with water, fold into a triangle, then bring the corners together to seal. Keep covered to prevent drying.
Boil the wontons. Bring a large pot of water to a rolling boil. Add a few drops of neutral oil, then cook the wontons in batches for 3–4 minutes, until they float and the wrappers turn translucent.
Create the chili base. Meanwhile, in a heatproof bowl, combine chili oil, soy sauce, vinegar, sugar, sesame seeds, and stock. Stir until the sugar dissolves, forming a glossy, aromatic sauce.
Deglaze with heat. Ladle a small amount of boiling wonton water into the sauce to bloom the chili oil and soften the aromatics.
Combine and coat. Drain the wontons thoroughly, then add them directly to the sauce. Toss gently to coat each dumpling evenly.
Finish and serve. Adjust seasoning with additional chili oil or vinegar. Serve immediately, garnished with extra green onions and sesame seeds.
Variations of Hot Chili Wontons (Spicy Asian Dumplings)
With meat: Use shrimp and pork (50/50) for added sweetness and bounce.
Vegetarian version: Replace meat with finely chopped mushrooms (shiitake), tofu (pressed), and chives for depth.
Creamier version: Add 1 tablespoon (15 ml) of tahini or peanut butter to the chili sauce for a velvety finish.
Spicier version: Increase chili oil and add crushed dried chilies or Sichuan peppercorn oil for layered heat.
Seasonal swaps: In summer, add julienned cucumber for freshness; in winter, stir in a spoon of black vinegar for warmth.
Tips for Perfect Results – Hot Chili Wontons (Spicy Asian Dumplings)
Cooking technique: Avoid overcrowding the pot to prevent tearing and ensure even cooking.
Enhancing aroma: Bloom chili oil with hot liquid to release fragrance without bitterness.
Texture control: Keep the filling lightly mixed; overworking makes it firm.
Storage: Freeze uncooked wontons on a tray, then store airtight for up to 2 months. Cook from frozen, adding 1 minute.
Common mistakes: Do not over-simmer the sauce; excessive heat dulls the chili oil’s aroma.
