Skip the lines at dim sum and make a bowl of these Spicy Wontons In Chili Oil at home!
Whenever I feel nostalgic or a bit homesick, I often find myself making these spicy wontons in chili oil. My grandmother, who is from Japan, would constantly make my siblings and me her own variation of this recipe using gyozas instead. I can still remember the crunch of her knife swiftly slicing the scallions, and, of course, the sizzle and spatter of the gyozas on the piping hot cast-iron skillet cooking on the back of the stove. Her whole house would become perfumed with the aroma of spicy chili peppers and toasted five-spice powder from the chili oil. With our mouths watering, we would devour endless bowls of these spicy gyozas and always leave her house with full bellies.
Now, living on the other side of the world in Europe, there’s nothing I crave more than a comforting bowl of her gyozas. Whenever that craving strikes, this recipe is the first thing that comes to mind. While this Chinese recipe might not be exactly the same as my grandmother’s cooking, it certainly hits the spot.
If you are willing to make the effort, I recommend using homemade wontons rather than frozen ones since they simply taste much better. With homemade wontons, you can easily customize your filling with whatever you prefer! Feel free to make it vegan with an all-vegetable filling, or keep it classic with a ground pork and shrimp filling. The chili oil is so flavorful that you don’t really need to add anything else to it. I just like to top each bowl with a handful of sliced scallions, cilantro, and a sprinkle of roasted sesame seeds.
What’s the difference between a wonton and a gyoza?
To begin with, whether it’s wonton, gyoza, momo, pierogi, or ha gow, all of these are classified as dumplings. The term ‘dumpling’ has a broad definition, as nearly every culture has its interpretation. Nevertheless, the common element that remains consistent is that a dumpling is cooked dough enclosing a filling or ingredients.
Wontons are a Chinese specialty, while gyoza are more closely associated with Japanese cuisine. Wonton wrappers are usually square or rectangular, making a rounded dumpling with a gathered top, and are typically cooked in boiling water. In contrast, gyoza wrappers are round, making crescent-shaped dumplings, and they can be either steamed or pan-fried. Wontons feature a thin, delicate dough that should be cooked gently, while gyozas have a slightly thicker, chewier dough that is suitable for pan-frying. The fillings for both are generally similar, consisting of various types of meat or vegetables.
You can use either wontons or gyozas for this recipe. In fact, you can use any type of dumpling for this recipe! As long as you cover it in this delicious chili oil, it’s sure to please.
How do I store leftovers?
Once they’re fully cooled, you can store any leftover dumplings in an airtight container in the refrigerator for up to 3 days. Any unused chili oil can last up to 2 months, just be sure to store it in an airtight container in the refrigerator.
Serving suggestions
With all that spicy flavor from the chili oil, you’re definitely going to want to have a veggie dish on the side that will cool off your palate. I recommend making this Smashed Cucumber Salad or Asian Cabbage Salad for a fresh, crunchy bite, or some Sautéed Spinach. Last time I made this recipe, I was craving some extra carbs to douse in the chili oil, so I served it with some Purple Rice and tasty Chicken Lo Mein.
Ingredients
- 2 garlic cloves finely minced
- 1 teaspoon grated ginger
- 3/4 teaspoon superfine sugar
- 1/4 teaspoon red chili flakes plus more to taste
- 1/4 teaspoon Chinese five-spice powder
- 1/2 teaspoon chicken stock powder
- 1 1/2 tablespoons chili oil
- 1 1/2 tablespoons vegetable oil
- 2 1/4 teaspoons light soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons warm water
- 12 wontons fresh or frozen
- Green onion chopped (for garnish)
Instructions
- In a medium bowl, combine the minced garlic, ginger, superfine sugar, red chili flakes, Chinese five-spice powder, and chicken stock powder.
- Heat chili and vegetable oil in a small saucepan over medium heat until shimmering. Pour hot oil over the spice mixture.
- Slowly mix in the light soy sauce, rice vinegar, and warm water. Set the sauce aside.
- Boil a large pot of water. Add wontons and cook until they float (about 4 minutes for fresh, 6 minutes for frozen).
- Using a slotted spoon, place the wontons in a serving dish. Drizzle the prepared sauce over them and garnish with chopped green onions. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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