Juicy Pork & Shrimp Wontons with Sizzling Chili Oil
If you've ever wanted to recreate your favorite takeout wontons at home, this is it. They're a juicy mix of pork and shrimp, a little spicy, wildly flavorful, and honestly? Way better than anything you can order. The trick to making wontons weeknight-friendly is a simple scrunching technique which completely simplifies assembly. These are absurdly delicious.
Servings: 60 wontons (approximately)
Calories: 290kcal
Equipment
Heatproof bowl
Slotted spoon or spider skimmer
Ingredients
For the Wontons
- Hong Kong style wonton wrappers (Obviously if you can’t these, use any variety, the thinner the better!)
- 1 lb ground pork
- ½ lb shrimp, peeled, deveined, finely chopped
- 3 scallions, thinly sliced
- 3 Tbsp reduced-sodium soy sauce
- 2 Tbsp toasted sesame oil
- 1 Tbsp freshly grated ginger or 2 tsp ginger paste
- 2 tsp rice vinegar
- 1 tsp granulated sugar
- ½ tsp white or black pepper
- 1 large egg white
For the Sizzling Chili Oil
- 3 scallions, thinly sliced
- 2 large cloves of garlic, finely chopped
- 1 Tbsp crushed red pepper flakes
- 1 Tbsp sesame seeds
- ¼ cup vegetable oil
- ¼ cup reduced-sodium soy sauce
- 3 Tbsp rice vinegar
- 2 tsp oyster sauce
- 1 tsp granulated sugar
For Serving
- Scallions, thinly sliced, green parts only
- Sesame seeds
- Chili oil
Instructions
- Make the filling. In a large mixing bowl, combine 1 lb ground pork, ½ lb chopped shrimp, sliced scallions, 3 Tbsp soy sauce, 2 Tbsp sesame oil, 1 Tbsp grated ginger, 2 tsp rice vinegar, 1 tsp sugar, ½ tsp pepper, and 1 large egg white. Mix thoroughly until the filling looks cohesive and slightly sticky, about 1-2 minutes. The mixture should feel tacky—this helps the wontons stay juicy and hold together when cooked.
- Stuff the wontons. Line a baking sheet with parchment paper. Working with one wrapper at a time, place on a clean surface, then spoon about 1 tablespoon of filling into the center. Dip your finger in water and lightly moisten the edges. You can fold into a neat pattern, but I take the easier approach of scrunching the wrapper up around the filing to create a rustic seal. Transfer to the prepared baking sheet and repeat with remaining wrappers.
- Prepare the chili oil. In a heatproof bowl, combine sliced scallions, 2 chopped cloves of garlic, 1 Tbsp crushed red pepper flakes, and 1 Tbsp sesame seeds.
- Heat the oil. In a small saucepan, heat ¼ cup vegetable oil over medium heat until shimmering (about 2-3 minutes). It should be hot but not smoking. Carefully pour the hot oil over the scallion mixture. It should sizzle immediately and bloom the aromatics.
- Finish the sauce. Stir in ¼ cup soy sauce, 3 Tbsp rice vinegar, 2 tsp oyster sauce, and 1 tsp sugar. Mix well and allow to cool slightly before serving.
- Boil the wontons. Bring a large pot of water to a gentle boil. Working in batches so you don’t overcrowd the pot, add wontons then cook for 3-4 minutes, or until they float and the filling is cooked through. Use a slotted spoon to transfer to a serving platter or shallow bowl.
- Serve. Spoon or pour the chili oil generously over the top (or serve alongside for dipping). Finish with thinly sliced scallions and a sprinkle of sesame seeds. Enjoy!
Notes
- The amount of sauce in one batch is enough for about 20 wontons. If you’re planning to cook all of the wontons at once, go ahead and double the recipe. I often freeze half of the wontons for later.
- To shape into more traditional wontons, fold the wrapper in half to form a triangle, then bring the two corners together, pressing gently so they stick.
- Hong Kong-style dumpling wrappers are thinner than Shanghai-style wrappers, which are thicker. Either works fine, I just personally prefer the thinner, more delicate texture of Hong Kong-style.
Nutrition
Serving: 5wontons | Calories: 290kcal | Carbohydrates: 21g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 60mg | Sodium: 602mg | Potassium: 259mg | Fiber: 1g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
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