Chinese Chili Wontons

So let's say you have no skills in folding dumplings, don't worry because these Chinese Chili Wontons are dead simple to make. You're not supposed to fold them prettily because the whole point of these wontons is light on the filling to enjoy the doughy wrappers, which have absorbed all the delicious sauce.

I had a craving to make these recently after missing the chili wontons I used to order at Mandarin Noodle Deli - Temple City before it closed, and then at Bamboodles Restaurant - San Gabriel before it closed too. Not that I couldn't find another restaurant to order them, I just haven't yet. And definitely not eight wontons for $1.95. Wah! Wah! Why do all my favorite cheap places close?

If you're tired of making Siu Mai (Chinese Meatball Dumpling) look pretty, just use the leftover filling from that.

Otherwise, it's a simple enough pork and shrimp filling. Boiled wontons. Topped with chopped greens. Dressed with a chili, sesame oil, soy, and vinegar sauce. Since the wontons are sparsely filled, a little filling makes dozens and dozens.



Chinese Chili Wontons

For about 50 wontons, or four to six servings, you'll need:
1 package wonton wrappers
1/2 lb ground pork
10 shrimp, roughly minced
1/2 small onion, grated, about 1/4 cup
1 egg
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp soy sauce
1 tsp sesame oil
Chopped scallions for topping

For the sauce, you'll need:
Soy sauce
Sesame oil
Black or red wine vinegar
Chili oil or dried chili flakes

Optional: Add a few chopped scallions into the filling if you'd like.

In a bowl, combine 1/2 pound ground pork, minced shrimp, grated onion, an egg, 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tsp soy sauce, and 1 tsp sesame oil.



You want to put just a small spoonful of filling into the center of each wonton wrapper.



Fold over and press around the filling to seal. Set aside.



The filling will keep in the fridge for a few days, so I just make however many wontons I plan to eat at a time. You can also freeze leftover filling. About eight wontons makes one serving for me, but adjust accordingly for your appetite.

Boil the wontons and scoop them out when they float to the surface.

Top with chopped scallions. Then drizzle with sesame oil, black vinegar, soy sauce, and chili flakes to your liking.



Enjoy!

Other dumpling recipes:
Crab Rangoons
Hoanh Thanh Thit Heo Bam, Dau Hu, Hanh La (Vietnamese Wontons with Ground Pork, Tofu, and Green Onions)
Potstickers Stuffed with Ground Pork and Turkey, Bamboo Shoots, and Cabbage
Shanghai-style Sticky Rice Siu Mai Dumplings
Siu Mai (Chinese Meatball Dumpling)
Wontons Stuffed with Ground Pork and Turkey, Bamboo Shoots, and Cabbage

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