Wontons in chili oil make for the perfect appetizer or stand alone meal. These silky, tender, juicy wontons filled with napa cabbage and shrimp are drowned in a spicy chili oil sauce that is truly a treat.
If you are loving these wontons in chili oil, then check out my Pork and Shrimp Dumplings recipe, next!
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Wontons in Chili Oil
Wontons are like a gift that keeps on giving. Tender, juicy pockets filled with shrimp and napa cabbage, drowned in a homemade chili oil sauce–I’ll go more into what makes the sauce in a sec–I can’t get enough of them! These wontons are always a hit at the dinner table, making for a great appetizer or stand alone meal.
Traditionally, these Sichuan-style wontons there are made with a pork filling, but this version is made with shrimp and napa cabbage–an explosion of goodness.
Tools You’ll Need
Ingredients in Wontons
Sichuan-style wontons are typically made with pork, scallions, sesame oil, white pepper, shoaxing wine, and seasonings. I wanted to try a shrimp and vegetable version and love how they turned out. Take a look at the ingredients:
- Large shrimp
- Sesame oil
- Ginger
- Garlic
- Shallots
- Scallions
- Napa cabbage
- Kosher salt
- White pepper
- Wonton wrappers
What Type of Wonton Wrappers Should You Use?
Wonton wrappers a fairly simple to find as most grocers carry them. Go for the square shape, which makes for easy folding. If you can only find circular wonton wrappers, that will work, too.
How to Make Wontons
Making wontons is pretty simple. It starts by making the shrimp and cabbage filling. A couple things to keep in mind is to chop shrimp into small pieces as you want shrimp to be evenly distributed throughout the wonton with no thick pieces. Cabbage is sautéed prior to adding to wonton wrapper so that it evenly cooks with the wonton when boiling. Follow the simple how-to:
- First, in a heated sauté pan add sesame oil, ginger, shallots and garlic. Sauté for 2 minutes.
- Add the thick white parts of napa cabbage to the pan and cook until soft. Add chopped green napa leaves and cook for 1 minute.
- Stir in white pepper, kosher salt and cook for 1 minute. Turn off heat and stir in scallion and sesame oil.
- Set vegetable mixture aside and cool. Once cool to touch, add to a mixing bowl containing raw chopped shrimp. Mix well.
- Place 1½ teaspoons of filling on wonton wrapper. Lightly water edge of top half and fold in half. Bring ends together and press down to seal. See below for a visual how-to.
- Place wontons on a baking sheet and cover to keep from drying out.
How to Make Chili Oil Sauce for Wontons
The key to having a great wonton experience is to make sure you have a solid chili oil–preferably homemade. Sure, you can go for store-bought, but homemade tastes so much better and you have more control over choice of ingredients and customizing the flavor. Whenever I make wontons or dumplings, I always pair it with my Shallot and Ginger Chili Oil. It’s so easy to make, delicious and I top it on just about everything.
Other key ingredients to making chili oil sauce is adding grated garlic, soy sauce, black vinegar, sesame oil, fresh cilantro, and scallions. Simply add all ingredients to a bowl, mix well to combine and toss in boiled wontons.
Can You Freeze Wontons?
You sure can! Simply, place wontons on a parchment paper-lined baking sheet and add wontons in a single layer. Place in freezer for one hour, then transfer to a freeze-safe bag. Wontons will keep in freezer for 2 months.
When ready to cook, no need to thaw, simply added to boiling water and cook for 4 minutes or until they float to the top.
Tips and Tricks
- Stir boiling water before adding wontons. This will keep wontons from sticking to the bottom. Once wontons are added to the boiling water, stir from time to time, again, to keep them from sticking.
- Cook wontons in batches. A crowded pot may cause wontons to stick.
- Keep wonton wrappers under a towel. This keeps wrappers moist. If exposed to air for too long, dry edges will make sealing the ends difficult.
- Make chili oil sauce ahead. While waiting for wonton water to come to a boil, start making the chili oil sauce.
Looking for More Delicious Eats?
Try a few of my favorite asian-inspired dishes:
Loving these Wontons in Chili Oil?
We can’t get enough of them! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Wontons in Chili Oil
Ingredients
Shrimp and Cabbage Wontons
- 35 wonton wrappers
- ½ pound large shrimp, finely chopped
- 1½ tablespoons sesame oil plus 1 teaspoon
- 2 tablespoons ginger, finely chopped
- 2 tablespoons garlic, minced
- ⅓ cup shallots, finely chopped
- ½ cup scallions, finely chopped, green and light green parts only
- 2 cups napa cabbage leaves (green part), finely chopped
- 1 cup napa leave stem (white part), finely chopped
- 1 teaspoon kosher salt, Diamond Crystal brand
- ¼ teaspoon white pepper
Chili Oil Sauce
- 2 tablespoon Shallot and Ginger Chili Oil
- 2 large garlic cloves, microplaned
- 1 tablespoon soy sauce
- 2 tablespoon Chinkiang black vinegar
- 1 tablespoon sesame oil
- Chopped cilantro, garnish
- Chopped scallions, green parts only, garnish
Instructions
Wontons
- In a heated sauté pan add 1½ tablespoon of sesame oil, ginger, shallots and garlic. Sauté for 2 minutes.
- Add the thick white parts of napa cabbage to the pan and cook until soft. Add chopped green napa leaves and cook for 1 minute.
- Stir in white pepper, kosher salt and cook for 1 minute. Turn off heat and stir in scallions and remaining 1 teaspoon sesame oil.
- Set vegetable mixture aside and cool. Once cool to touch, add to a mixing bowl containing raw chopped shrimp. Mix well.
- Place 1½ teaspoons of filling on wonton wrapper. Lightly water edge of top half and fold in half. Bring ends together and press down to seal.
- Place wontons on a baking sheet and cover to keep them from drying out.
Chili Oil Sauce – for 15 wontons
- In a small bowl, big enough to hold wontons, add chili oil, garlic, soy sauce, black vinegar, sesame oil, cilantro, and scallions. Mix well, set aside.
Cooking
- Bring a medium sized pot filled with water to a boil.
- Using a spider strainer, swirl water a few times. This will keep wontons from sticking to the bottom of the pot. Add a few wontons at a time, moving them from time to time to keep from sticking. Cook for 4 minutes or until they float to the top.
- Use a spider strainer to drain wontons, then toss into bowl with chili oil sauce. Mix well to combine. Serve.
1 comment
Yum! Love engaging!