Spicy Pork Wontons

Spicy pork wontons with chili broth are unbelievably delicious, juicy, and packed with tons of flavor. Perfect for a weekend cooking project!

I decided to make these spicy pork wontons for dinner as soon as I saw the recipe on The Woks of Life. I adapted the recipe by doubling it, adding minced garlic to the pork mixture, and I used my spicy chili oil instead of making their version. Since I didn’t have Shaoxing wine, I used Mirin in the pork mixture and left the sugar out of the recipe because it’s a sweeter rice wine. These spicy pork wontons are my new favorite dumpling and my entire family absolutely loved them–they are fun to make and SO TASTY.

Spicy Pork Wontons

Chile Sauce:

• 12 tbsp homemade chili oil + 2-4 teaspoons of chili crisp **See recipe link up above. You can also use store-bought spicy chili oil.
• 6 tbsp light soy sauce **If you use regular soy sauce, you may need to add more hot cooking water to the sauce, to taste.
• 4 tsp sugar
• 2 tsp tahini **Sesame paste also works
• 1 tsp Chinese black vinegar **Rice vinegar also works
• 4 cloves of garlic, minced

Pork Wontons:

• 12 oz ground pork
• 4 tbsp water
• 2 tbsp peanut oil **Vegetable oil also works
• 2 tbsp green onions, finely chopped
• 4 tsp mirin **Shaoxing wine also works (add ½ tsp sugar to the mixture if you use it)
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 clove of garlic, minced
• ½ tsp salt
• 2 pinches of white pepper, to taste
• 36 wonton wrappers

How to Make Spicy Pork Wontons

Make the sauce by combining the homemade spicy chili oil, soy sauce, tahini, Chinese black vinegar, garlic, and salt, to taste; whisk well to combine. Set aside to allow flavors to mingle.

Make the pork mixture by combining the pork, water, peanut oil, scallions, mirin, soy sauce, toasted sesame oil, garlic, salt, and white pepper in the bowl of a food processor and mix for 1 minute, you want it to be a little like a paste. Side Note: You can also whip it together for 5 minutes by hand. 

Make the wontons by adding a teaspoon of filling to the center of the wrapper. Use your finger to coat all edges with water.

Fold the wonton in half to form a rectangular shape. Press all of the edges with your fingers to seal. Bring together the two outer bottom corners so they overlap slightly, add another drop of water, and press to seal. Set on a baking sheet lined with parchment paper to prevent sticking. Repeat with the remaining wontons. You should have about 36 wontons. Side Note: You can cook all of the wontons or freeze some for another day. 

Cook the wontons by bringing a large pot of water up to boiling over high heat. Give the boiling water a stir and gently drop the wontons in, being careful not to crowd them. Continue stirring gently so they don’t stick. Adjust the heat to achieve a low & gentle boil, and cook for 2 minutes, until the wrappers look translucent.

Use a slotted spoon to drain the water and divide the wontons in each bowl.

Take 1/2 cup of the HOT cooking water and add it to the sauce; stir until well combined. Side Note: Taste the sauce, if it’s too salty, add a bit more cooking water, to taste.

Pour some of the sauce over the wontons, to taste. Top with green onions and serve. Enjoy!!!