Name: WonTons with Spicy Chili Oil Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 servings
Cuisine: Asian
Ingredients: 1 tbsp red pepper flakes; 1 tsp Sichuan Peppercorns or Tellicherry black peppercorns; 1 tbsp sesame seeds; 0.333 cup vegetable oil; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp ShaoXing Wine; 1 tbsp soy sauce; 0.5 tsp granulated sugar; 1 tbsp garlic; 1 tbsp ginger; 8 ounces ground pork; 8 ounces shrimp; 6 dried shiitake mushrooms; 0.333 cup water chestnuts; 0.25 cup green onions; 1 tsp ginger; 1 tsp salt; 0.5 tsp granulated sugar; 0.5 tsp pepper; 4 teaspoons soy sauce; 2 teaspoons cornstarch; 0.5 tsp sesame oil; 1 tsp ShaoXing wine; 1 package wonton wrappers; 3 tablespoons water; 2 scallions

This WonTons with Spicy Chili Oil Sauce is one of my favorite Chinese Restaurant Dim Sum dishes. And now it can be one of yours too! The spice mixture contains Sichuan Peppercorns which provide a pleasurable slight tongue numbing experience in comparison to the chili spice you are accustomed to with chili flakes and other chili sauces you can get in regular grocery stores.

Side Dishes

40 m

Asian

Yu can Cook

April 22, 2026

Thisisyu.com

WonTons with Spicy Chili Oil Sauce cover

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WonTons with Spicy Chili Oil Sauce

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Thisisyu.com

Ingredients

Warning0 allergens identified

WonTons with Spicy Chili Oil Sauce

Chili Oil

1 tbsp red pepper flakes

1 tsp Sichuan Peppercorns or Tellicherry black peppercorns

1 tbsp sesame seeds

⅓ cup vegetable oil

Chili Oil Sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp ShaoXing Wineor dry sherry

1 tbsp soy sauce

½ tsp granulated sugar

1 tbsp garlic

1 tbsp ginger

WonTon Filling

8 ounces ground pork or ground chicken

8 ounces shrimp

6 dried shiitake mushrooms

⅓ cup water chestnuts

¼ cup green onions

1 tsp ginger

1 tsp salt

½ tsp granulated sugar

½ tsp pepper

4 teaspoons soy sauce

2 teaspoons cornstarch

½ tsp sesame oil

1 tsp ShaoXing wineor dry sherry

1 package wonton wrappersyield will be based on number in package

3 tablespoons wateras needed

Garnish

2 scallions

Instructions

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Make the Chili Oil

Toast the red pepper flakes, Sichuan peppercorns and sesame seeds in a dry skillet over medium heat until fragrant, toasted, and lightly browned, about 2 to 4 minutes.

Transfer the spices to a mortar and grind with a pestle until the peppercorns are a coarse powder, and most of the sesame seeds are crushed. Leave a quarter of them whole.

Transfer the ground spices to a heatproof bowl.

Heat the vegetable oil in a small skillet over medium heat until shimmering, hot and slightly smoking. Immediately pour over the chili peppercorn mixture.

After the sizzling dies down, let the mixture cool down for 10 minutes or more until room temperature.

Make the Chili Oil Sauce

Combine the sesame oil, rice vinegar, Shaoxing wine, soy sauce, sugar, garlic and ginger in a medium bowl and whisk until the sugar completely dissolves. Add to the cooled chili oil, stir and set aside until ready to use.

Prepare the Filling

Put all the ingredients in a medium bowl and mix well. Stir in a circular motion until mixture is all incorporated, and has come together

If the meat mixture is too solid, add the mushroom stock 1 tbsp at a time, to loosen up the mixture and make it softer.

Assemble the WonTons

Fill a small bowl with water. Prepare a kitchen towel for wiping your fingers. Have your filling ready, with a parchment lined tray and damp towel to cover the wonton wrappers so they don't dry out.

Hold a wrapper in your left (or non-dominant) hand. Place 1-2 teaspoons of filling in the middle, leaving a ½ inch border on all sides. Dip your finger in the water, and run it around the edges of the wrapper. Lift and fold one corner of the wonton wrapper over the filling, meeting the opposite corner to form a triangle.

Press the air out while you seal the edges. This will ensure the meat doesn't fall out when boiling.

Dab one of the lower corners with water, and fold over to reach the other lower corner. Cross them in a hug. Pinch firmly so they stay sealed.

Cook the WonTons

Bring a large pot of water to boil over high heat. Work in batches to prevent overcrowding. Cook the wontons until they float to the surface. This should take about 4-6 minutes. Take one out, and cut it to ensure the meat is thoroughly cooked. It should reach a temperature of 160 degrees. Remove with a slotted spoon.

Divide the wontons among serving bowls or a communal bowl. Drizzle with the chili oil sauce and garnish with scallions.

Nutrition

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Tips & Tricks (5)

Toast Sichuan Peppercorns First 🔥
Lightly toast whole Sichuan peppercorns in a dry pan for 1-2 minutes before grinding to unlock their citrusy, numbing oils and intensify the signature málà sensation in your chili oil.
Infuse Oil Low and Slow ⏱️
Heat your vegetable oil to just 275-300°F before adding spices and aromatics—too hot will burn them, too cool won't extract the flavors; let it infuse off-heat for 15 minutes for optimal depth.
Rehydrate Shiitake with ShaoXing Wine 🍄
Soak dried shiitake mushrooms in warm ShaoXing wine instead of plain water to add umami complexity to your filling while the wine's sweetness balances the pork and shrimp perfectly.
Freeze Filling Before Folding ❄️
Chill your wonton filling for at least 30 minutes before wrapping—this firms the mixture, making it easier to handle, prevents tearing delicate wrappers, and creates better texture when cooked.
Cornstarch Trick for Perfect Pleating 👌
Dust wonton wrappers lightly with cornstarch instead of flour to prevent sticking during folding; this also creates a subtle textural contrast when boiled and prevents the wrapper edges from becoming overly translucent.