I’m honestly more of a dumpling person but I can never go pass any dumpling restaurant without ordering Sichuan style Chilli Pork and Prawn Wontons off their menu. The sauce is super tasty when combined with these delicious meaty pillows, so addicting if you are a spicy lover like me.
I bought a pack of wonton wrappers from an Asian grocery because I was making fish porridge the other week and wanted to add little bite-sized pieces of crispy fried wonton skins. Unfortunately the wonton skins are only sold in a pack of 50 slices or 100 slices so I still had about 40 slices after I used them for the porridge.
So I decided to use the leftover to make some Chilli Pork and Prawn Wontons because I love to eat them whenever we visit a dumpling restaurant. I’ve made wonton soup a couple of times before so was feeling pretty comfortable with making wontons again, this time with Sichuan style chilli oil.
If you’ve never had these Sichuan style chilli pork and prawn wontons before you should definitely try them out because these chilli wontons taste different to the usual wonton soup. The wonton still has the usual light meaty flavour but it’s combined with bold and spicy yet a bit tangy chilli sauce. First time I had this and I was completely addicted I started dipping my steamed dumplings which were supposed to be eaten plain into the chilli sauce as well.
I used Serious Eats‘ recipe for the chilli sauce but also added a bit of store-bought chilli oil and doubanjiang (chilli bean sauce) for the extra flavour. Doubanjiang is often used in Sichuan dishes and is the key ingredient behind the recipe of Mapo Tofu or Spicy Eggplant with Pork. If you love Sichuan cuisine be sure to keep one jar at home.
My way of folding wonton is to wrap it in triangle and then fold the ends together to make a boat shape. It’s how I was taught to wrap wontons the first time and I’ve been comfortable with this style ever since because it’s quite easy and quick to do. But you don’t need to follow this way if you’re not comfortable with it. There are heaps of ways on how to fold wontons. Homemade-Chinese-Soups created a post for 10 ways to fold wontons with some amazing step-by-step pictures or you can look up on “how to fold wontons” in Youtube as well.
I love to make a large batch of wontons at a time so that I can freeze the leftover in the freezer and just take them out and boil them whenever I want a quick meal. If I’m not using chilli oil sauce I can eat them with a bowl of light soup or I can add some of these wontons when I make noodles.
They are so comforting for a weeknight dinner especially when the weather is cold. Don’t be scared of how long it takes to fold them. I did mine when watching television and by the time the show has finished all these wontons have been folded as well.
- 50 pieces wonton wrappers
- 500 gr ground pork
- 200 gr prawn meat, finely chopped
- 4 spring onion leaves, finely chopped
- 3 garlic cloves, finely minced
- 2 tbsp of shaoxing wine
- 1 tsp of salt
- ½ tsp of sugar
- 6 tbsp of chinkiang black vinegar
- 4 tbsp of soy sauce
- 4 tbsp of store-bought chilli oil
- 1 tbsp of doubanjiang (chilli bean paste)
- 2 tbsp of sesame oil
- 3 tsp roasted sesame seeds
- 3 tsp of sichuan peppercorns
- 2 tsp sugar
- 4 garlic cloves, finely minced
- chopped coriander leaves, for garnish
- To make the pork and prawn filling, mix ground pork, prawn meat, spring onion, and minced garlic in a large bowl. Add shaoxingwonton wine, salt and sugar and mix until combined.
- To fold the wonton, place a teaspoon of filling in the centre of wonton skin. Moisten the edges of the wrapper with water and fold wonton in half to make a triangle while pressing out any air bubbles. Moisten the two side corners of the triangle and gently pull them to the middle and seal them together. (View the step-by-step image above for reference) Repeat this step until you run out of the filling or wonton wrappers.
- Bring water to a boil in a large pot and place folded wontons carefully into the pot to cook for 3 minutes. Swirl the water occasionally with a slotted spoon to prevent wontons sticking together.
- To make chilli oil sauce, mix all ingredients in a bowl until combined together.
- Serve boiled wontons immediately on a plate and drizzle with chilli oil sauce. Garnish with chopped coriander leaves.