Pork and Shrimp Wontons in Chili Oil are so easy to make at home, and taste as good (or even better!) than wontons from your favorite Chinese food restaurant!
Recently, a Din Tai Fung Chinese restaurant opened up in the Portland area. I was so excited to have their yummy dumplings and wontons so close by!
But over the past year, I've tried my hand at making my own dumplings and wontons at home. Honestly, it's SO much easier than you might think. It's also much less expensive AND... even MORE delicious!
Pork and Shrimp Wontons in Chili Oil
This is truly my new favorite recipe. I'm obsessed with making these beautiful little pockets of deliciousness!
You can make the chili oil as spicy or as mild as you like it. I am a MILD heat kind of gal, so this recipe makes a chili oil sauce that most people will be able to handle. If you like it spicier, simply add more chili paste or throw in some diced peppers.
What you need to make these homemade wontons in chili oil sauce
You can find most of these ingredients at your local grocery store. If not, I am including some links to where you can find a few of the specific Asian ingredients online.
To make these shrimp and pork wontons, you'll need:
- wonton wrappers
- ground pork
- green onions
- sesame oil
- coconut aminos
- Shaoxing wine (an Asian cooking wine)
How to make pork and shrimp wontons
Here's a step-by-step tutorial of how to make these yummy homemade wontons in chili oil, and the full recipe with ingredients list is below.
More ways to use chili oil
This chili oil sauce can be cooked for so much more than just wontons. This flavorful sauce is versatile, and can be refrigerated in an airtight container or bottle for up to one week.
- Drizzle the oil over your morning scrambled or fried eggs
- Dip shrimp or vegetable tempura in the chili oil
- Toss it with the noodles in this easy Shrimp Lo Mein recipe
- Mix a few teaspoons of the chili oil into homemade ramen noodles
- Stir it into white or brown rice and enjoy a flavorful bowl of rice!
Pork and Shrimp Wonton Recipe
- ½ lb large shrimp, chopped (about 20 large shrimp)
- ¼ lb ground pork
- 2 tbsp sliced green onions
- 2 tbsp ginger, peeled and minced
- 2 tsp soy sauce or coconut aminos
- 2 tsp Shaoxing wine
- ½ tsp toasted sesame oil
- ¼ tsp salt
- wonton wrappers
- 2 garlic cloves, minced
- 2 tbsp chili oil
- 2 tbsp soy sauce or coconut aminos
- 2 tbsp sesame oil
- 2 tbsp sliced green onion
- 1 tbsp cilantro, chopped
- In a large bowl, mix together all filling ingredients. Have a small bowl of water and wonton wrappers read.
- Place a tablespoon of filling in the middle of each wonton wrapper. Wet the sides of the wonton wrapper with water.
- Fold filled wonton wrapper into a triangle, and then pinch together the longest sides to create an envelope-like wonton.
- Continue filling and folding wonton wrappers until all of the filling has been used. Keep filled wontons on parchment paper, covered with a damp paper towel to keep the wrappers from drying.
- Boil wontons in small batches for 4-6 minutes per batch.
- In a medium bowl, mix together ingredients for chili oil.
- Mix wontons with chili oil. Serve immediately