Chicken Wontons with Chili Oil
Warm Cilantro Chicken Wontons with Spicy Chili Oil! These little dumplings are perfect to use for wonton soup, as an appetizer, or a meal!
Servings: 60 -75 pieces
Ingredients
- 1 ¼ pound lean ground chicken
- 1 tablespoon cornstarch
- 1 cup chopped cilantro
- 5-6 green onions thinly sliced
- 2 tablespoons minced garlic
- 2 teaspoons ginger paste
- 1 tablespoon toasted sesame oil
- 2 teaspoons oyster sauce or oyster mushroom sauce
- 2 tablespoons low sodium soy sauce
- 1 chicken bouillon cube crumbled (or use powder)
- 1 teaspoons sugar
- ½ teaspoon white pepper
- 60-75 square wonton wrappers
- Optional: prepared spicy chili oil
Spicy Chili Oil:
- ¼ cup avocado oil or other oil with high smoke point
- 1 tablespoon sichuan chili flakes
- 2 teaspoons red pepper flakes
- 2 teaspoons sesame seeds
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 8 cloves garlic finely minced
Instructions
- CHILI OIL: Combine the Sichuan chili flakes, red pepper flakes, sesame seeds, sugar, salt, and garlic in a heat-proof bowl. Heat the avocado oil in a saucepan over medium-high heat until the oil starts to shimmer. Immediately pour the hot oil over the prepared ingredients in the bowl and stir to combine. Let cool, cover and store for up to 4 weeks at room temperature!
- COMBINE: In a medium bowl, combine the cornstarch, cilantro, scallions, minced garlic, ginger, sesame oil, oyster sauce, soy sauce, bouillon, sugar, and white pepper and mix using a spatula, spoon, or chopsticks.
- MIX: When combined, add the ground chicken and mix again. Do not over mix once you add the ground chicken otherwise the meat mixture becomes tough.
- PREP: Line a large sheet pan with parchment paper (this makes it easier to remove the wontons later.) Grab a small bowl of water, and place the filling near you. Wet a small kitchen towel to keep the wrappers covered while wrapping. And a second wet towel to keep the wontons covered once wrapped.
- FOLDING: On a clean cutting board, place a wonton wrapper in front of you. Fill the wrapper in the center with a heaping teaspoon of chicken filling. Grab the two edges closest to you and fold them over the filling to meet the other edge, sealing the edges around the filling. Then fold the empty portion of the wonton over the filling portion halfway before bringing the corners together and squeezing to seal. There are many other methods you can use, this is one is called the bonnet method, and it’s the one I find the easiest.
- KEEP GOING: Place the wrapped wonton on the prepared baking sheet, cover, and continue wrapping wontons the same way. Place the damp cloth over the prepared wontons as you fold to keep them from drying out and cracking. (See note for freezing instructions.)
- BOIL: Bring a large pot of water to boil. Once boiling, gently lower batches of wontons into the hot water (about 6-10 at a time depending on the size of your pot) Cook the wontons for roughly 4-5 minutes total. They should float to the top around 3-3.5 minutes and you want to let them cook for another 1-1.5 minutes after that happens. Gently remove the wontons using a slotted spoon to a serving bowl.
- SERVE: Combine the prepared 1 tablespoon of prepared spicy chili oil with a splash of black vinegar (1-2 teaspoons), 2 tablespoons soy sauce and 1 teaspoons sugar to make a sauce. Drizzle this over the prepared wontons and serve!
Notes
- To freeze: remove the damp cloth and place in the freezer for several hours before transferring them, to a zip top bag.
- Substitute for black vinegar? Try rice wine vinegar or apple cider vinegar.
