Chili Oiled Pork Wontons
6
45 minutes
15 minutes
Chinese
Appetizer
Sometimes we just can't get enough of wontons. They are irresistible nuggets of yum. They are customizable. They can dress up or down. They can be perfectly imperfect and be the star of your plate.
When it comes to the weekends, this is a great recipe to try. It's relaxing, simple and quick to accomplish. If you time it just right, you'll even have one less counter or table to wipe down - just by eating it straight out of the pot!
But for me, making wontons holds more than the savory flavors of that moment. It also pockets the memories of my childhood.
I learned how to make wontons when I was a busy-body, 5-year-old running around Golden Palace's prep kitchen. I was given my own mah-jong table with a stainless bowl of raw filling and a pack of cold wonton skins. I kneeled on the golden yellow chair and stuffed those skins with a plastic knife as my sole utensil. I still remember all the dusting flour floating onto my clothes; and my fingers caked with the meat mixture from making so many trays of wontons. It was 10 wontons on a tray that fit 80, but, hey! I was only five.
The best part though? I was sitting within ear shot of the 6-8 Chinese ladies rolling egg rolls while sharing the daily gossip in Toisanese. Oh, the stories!
Ingredients
GET THESE:
- 1 package wonton wrappers (approx. 50, 3" x 3")
- 1 lb ground pork (not lean)
- ½ cup rehydrated shiitake or Chinese black mushrooms, roughly chopped
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 8 cups any stock (or water)
- 1 cup Tim’s Housemade “Sifu” Chili Oil (or Chinese chili oil of choice)
- Chopped green onions and cilantro, for garnish
Buy This Recipe Kit! Get all the ingredients and recipe instructions to make at home. Pay online, pick up in-store.
- Chili Oiled Pork Wontons Recipe Kit
Directions
DO THIS:
In a bowl, gently mix the pork, mushrooms, salt, and pepper until just combined.
Bring stock or water to a boil in a large pot.
While the broth heats, start assembling the wontons: Place ½ to 1 teaspoon of filling in the center of a wonton wrapper. Wet the edge of the wrapper with water using your finger. Fold it diagonally into a triangle and press to seal. Set aside and repeat with remaining wrappers.
Gently drop wontons into boiling broth. Simmer for 3–5 minutes, or until fully cooked and floating.
Remove wontons with a slotted spoon and place into a bowl.
Spoon Tim’s “Sifu” chili oil over wontons and gently mix to coat.
Garnish with chopped green onions and cilantro, if using.