If you can make a sandwich, you can make these chili oil wontons. Get my exclusive NordVPN deal + 4 months extra here → https://nordvpn.com/brianlagerstrom It’s risk-free with Nord’s 30-day money-back guarantee.
▶️WATCH NEXT:
Shrimp Shumai (with Homemade Dumpling Wrappers): https://youtu.be/LhwCMXwct2Y?si=iZ85y12El59p9hY9
Chili Crisp: https://youtu.be/-wgZ7s3YxWI?si=UO2Epe3jlaogFhpo
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RECIPE
For the Wonton Filling:
30-40 square wonton wrappers
454g (1 lb) ground pork (80/20)
10g (1 tbsp) ginger, minced or grated
10g (2 tsp) minced garlic
25g (about 3 T scallions, finely minced
10g (2 tsp) salt
5g (1 tsp) sugar
4g (1 1/2 tsp) white pepper
10g (2 tsp) soy sauce
10g (2 tsp) sesame oil
1 large egg
For the Chili Oil:
400g (about 1¾ cups) peanut oil
20g (about 2 T total) gochugaru, divided into two 10g portions
10g (2 T) chili flake
15g (1½ T) sesame seeds
20g (4-5 cloves) minced garlic
2g (1 tsp) szechuan peppercorn, ground
15g (1 T) Chinese black vinegar
30g (2 T) soy sauce
2g (½ tsp) MSG
50g (2½ T) honey
60g (¼ cup) hot wonton cooking water
Instructions
1 In a heat-resistant bowl, combine 10g of the gochugaru with the chili flake, sesame seeds, ground szechuan peppercorn, and minced garlic. Set aside
2 In a small saucepan, stir the remaining 10g of gochugaru with 400g of peanut oil. Heat over medium heat to 350°F until the chili powder is sizzling and the oil is orangish-red, about 4-5 minutes.
3 Strain the hot oil over the bowl of dry chilis/garlic. Stir gently. Let cool until the bowl is touchable-warm.
4 Stir in the honey, soy sauce, black vinegar, and MSG. Set aside.
5 In a large bowl, combine the ground pork with the white pepper, sesame oil, soy sauce, garlic, ginger, scallions, salt, sugar, and egg.
6 Mix by hand for 4-5 minutes (or with a stand mixer + paddle attachment for 2-3 minutes on medium) until the meat is sticky, opaque, and paste-like.
7 Place 15g of filling in each wonton wrapper, wet the edges, fold corner-to-corner into a triangle, pressing out all air, and crimp the edges 5-6 times into a beggar’s pouch. Place on a parchment lined sheet tray.
8 Refrigerate the wontons covered for at least 30 minutes (or freeze flat for 2 hours then bag for longer storage).
9 Bring a pot of well-salted water to a high simmer, around 190-200F. Add the wontons in batches of 12-15 (with a spider or slotted spoon, slowly so they set before touching the bottom). Simmer 4 minutes total
10 Stir 60g of the hot starchy cooking water into the chili oil. Pull the wontons out with a spider, drain briefly, and place in bowls. Spoon the chili oil generously over the top. Garnish with scallions to serve.
CHAPTERS:
0:00 Making szechuan chili oil
5:36 Making dumpling filling
9:36 Folding the wontons
14:55 Poaching the wonton dumplings
17:06 Plating up and serving
🎧MUSIC:
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31 Comments
"Like making a sandwich"… (proceeds to add 576 ingredients with 67 steps…) 🤣
Thanks Brian… I just need to get another handful of ingredients I don't normally stock and I'll attempt one day.
Please stop saying dumps and dumpers, totally gross and ruins it
This sounds awful out of context 18:24
If I freeze them, what is the cooking time? Do I thaw them or cook frozen?
i feel a kindred spirit with your buddy in the video!
What if I wanted to steam them in a steam basket how would I go about doing that
Can you do a lumpia recipe?
I've made wontons, so similar. Because it's a decent amount of work, I like to make as many as possible at a time. I do all this but use my stand mixer to mix the mixture. Last time I made wontons, I think the final count was 150-200
Really going for that Claire hair
I love Brian's videos. Every one is a trip to 5 different stores to get the most obscure ingredients on the planet 😂
Another bonus for building the protein strands is that if your dumplings aren't perfectly sealed, the filling doesn't go everywhere when you boil them. Also, I saw a video where the Chinese auntie said to only stir the filling in one direction to increase the stickiness. Perhaps this creates longer protein chains.
you can MAKE THEM RIGHT NOW!!!
Yo, Bri! An old dumpling master once said you should go in one direction when developing those fibers. If you go back and forth, you destroy all your hard work.
My dude, the reason most people are making the quickie "drape the wrapper over a meatball" faux dumplings isn't because real dumplings are hard. It's that "labor intensive" thing you mentioned. People come home from work, need to eat, can't afford takeout anymore (because the economy) but still want to eat dumplings. Or at least eat something with all the flavor of dumplings. Fast and easy.
This will be a Fall recipe. Too hot to cook
I def can make this at home right now. The starchy water on the chilli oil was a absolute pro move, never seen that !!
i did the filling with the other viral gluten free wrapper hack, coating the filling in rice flour and water a few times to make its own wrapper.
Someone should make a horror movie – The Chalaza
Hey. Just noting a) the new format remains great and b) if it’s easier for your production, the sound effects aren’t a net positive add from my perspective. Totally fine but doesn’t change my thought on watching or not. Just sharing in case that’s helpful, otherwise thank you for sharing! Making the chili oil asap as my daughter has a peanut allergy and most have / could have peanut exposure and so it’s been cut out of my diet. 🙂
WHY DO PEOPLE SAY CRIMPSON
4:19 3 grams of salt is WAY higher sodium than 2 grams of MSG. Are you sure you meant that much?
Gonna use that filling and oil, but for pierogi dough since no way i can buy those wrappers here and the dough should be pretty much the same thing.
Not sure if pork will cook in time but it should work out.
she is dripping man!
yeah. no way I could make a sandwich within this amount of time
The dumpling looks like Grogu’s head
CUTE. LITTLE. DUMPERS.
wonton wrappers at walmart in produce section for those in the comments who may be curious
Love your work. This is great short cut, I really want to try your chili oil…. but wonton wrappers are for wontons. Jiaozi wrappers are different.
This recipe would bring Chinese people including chefs to their knees in awe. Brian has a little bit of Chinese in him
I love these recipes where you can do the work ahead of time and have fresh hot food fast on the weekdays. I'll have to give these a try – thanks! Also, thanks for the substitution suggestions – as a new cook I often don't know what to substitute when I lack / can't use an ingredient – super helpful!
I love what I call "chili crisp". It's my go to for pan frying shrimp I'm going to layer on rice or add to ramen. It's also great paired with asian dumplings like frozen Bibigo Korean Mandu I quickly saute for a light evening meal or snack or a pinch added to scrambled eggs. But I don't use enough chili crisp to justify making it from scratch. I find commercial Lee Kum Kee chili garlic sauce to be reasonably priced and good enough that I've never been tempted to make my own. On the other hand most commercial, frozen, asian dumplings leave a lot to be desired and I really should start making my own from scratch.