These Spicy Sichuan Wontons are full of bold, punchy flavours that will have your taste buds tingling! With a perfectly seasoned pork filling and a spicy, tangy sauce made with chilli crisp oil, these wontons are a fun and satisfying snack or appetizer. They come together quickly, making them ideal for a busy weeknight or a weekend gathering. Plus, they’re perfect for freezing and cooking later, so you can always have a batch ready when the cravings hit!
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¼ cup finely chopped spring onion
1 tbsp finely grated ginger
⅛ tsp ground white pepper
250g pork mince
¼ cup chicken stock
2 tsp cornflour, plus extra for dusting
1 tsp sea salt
30 wonton wrappers
Sesame seeds, to serve
Chilli Crisp Oil Wonton Sauce:
1 tbsp finely chopped coriander
2 tbsp finely sliced spring onions
1 clove garlic, finely grated
⅓ cup Chinese light soy sauce
2 tbsp white vinegar
4 tbsp chilli crisp oil ( store-bought or homemade )
- In a large bowl , combine the spring onion, ginger, white pepper, pork mince, chicken stock, cornflour, and sea salt. Use chopsticks or a fork to mix vigorously until the mixture becomes smooth and sticky.
- Place a wonton wrapper in the palm of your hand, ensuring one corner is facing you. Lightly brush the edges with water using your fingers. Place a teaspoon of the pork filling in the centre of the wrapper. Fold the bottom corner of the wrapper over the filling, then pinch the sides together to form a ‘comet’ shape. Set aside on a tray dusted with cornflour. Repeat until all the wontons are made.
- In a small bowl , combine the coriander, spring onions, garlic, soy sauce, white vinegar, and chilli crisp oil . Set the sauce aside.
- Bring a large pot of water to the boil. Add the wontons and cook for approximately 10 minutes, or until they are cooked through. Use a slotted spoon to remove them from the water and transfer to serving bowls.
- Spoon the prepared chilli crisp oil sauce generously over the wontons, then sprinkle with sesame seeds. Serve hot and enjoy!
- Notes: If you’re not planning to cook the wontons within a couple of hours, cover them with cling film and store in the freezer. The moisture from the filling can make the wonton wrappers sticky if left in the fridge for too long. Once frozen on the tray, transfer the wontons to a freezer bag. You can cook them directly from frozen, just add 5 minutes to the cooking time.
