Easy spicy chili oil wontons, a signature Sichuan dish ready in just 10 minutes, hits every sense of your palate -- sour, spicy, sweet and nutty.
- 10 wontons, fresh or frozen
- 4 + 1/2 cups water, divided
- 1/4 cup red chili oil
- 1/4 cup soy sauce
- 1 tablespoon black vinegar
- 2 teaspoons garlic, minced
- 1 teaspoon Sichuan peppercorn powder (optional)
- 1/2 tablespoon sugar
- 1/4 cup roasted peanuts, crushed
- 1 teaspoon white sesame seeds
- 1 tablespoon cilantro, chopped (for garnish)
- Cook the wontons: In a medium saucepan, bring 4 cups water to boil over medium-high heat. Add wontons and gently stir with a spatula, and make sure that they don't stick to the bottom of the pot. Cook until water begins to boil again, about 2-3 minutes. Add 1/2 cup cold water and bring to a boil again. Cook until the wontons float to the top, about 2 minutes. Transfer the wontons to a plate with a strainer.
- Make the chili oil sauce: Mix together the chili oil, soy sauce, vinegar, garlic, Sichuan peppercorn powder (optional), and sugar.
- Assemble the chili oil wontons: Slowly pour the chili oil sauce over the wontons and gently stir to coat the wontons. Sprinkle peanuts, sesame seeds and cilantro on top. Serve immediately.
Wontons: You can use any kind of wontons that you have -- fresh or frozen, homemade or store-bought. You can also use any flavour. Try pork and shrimp wontons, chicken and cilantro wontons, or vegetarian mushroom and carrot wontons.
Chili oil sauce: Make extra and use it to flavour noodles or use it as a dipping sauce for chicken or seafood.
How to store leftover cooked wontons: These wontons are best served fresh and immediately, so I highly recommend cooking only as many as you will eat in one sitting. Leftover boiled wontons are not normally stored, but if you decide to store them, store in the refrigerator together with the sauce in an airtight container to prevent the wrappers from getting dried out.
- Category: Dim Sum
- Method: Boiled
- Cuisine: Chinese
Keywords: spicy chili oil wontons, spicy wontons, boiled wontons, chili oil