Wontons in Sour Vinegar Chilli Oil

    These Wontons are bursting with flavours from garlic, shiitake mushrooms and spring onions are drizzled with a more-ish Spicy and Sour Chilli oil!


    Victoria, Australia
    1 person made this


    • Dumpling wrappers
    • 1/4 cup shiitake mushrooms
    • 500 grams pork mince
    • 1 tbsp garlic cloves
    • 3 whole spring onion
    • 1 tsp orange rind
    • 1 tbsp sesame oil
    • 1 tbsp shaoxing wine
    • 1 tsp white pepper
    • 8 whole Chinese chilli's
    • 2 tsp whole Sichuan peppercorns
    • 2 tbsp vegetable oil
    • 3 tbsp black vinegar
    • 2 tbsp soy sauce
    • 2 tsp sugar


    1. Soak the shiitake mushrooms in boiling water for 15 minutes to rehydrate. After 15 minutes rinse, remove the stalks and coarsely chop.
    2. Add the pork mince into a mixing bowl. Mince the spring onions and garlic, micro-grate an orange until you get a teaspoon of rind and place everything into the bowl.
    3. Add all the other filling ingredients into the bowl and using either chopsticks or your hands moving clockwise begin to incorporate everything until a paste like texture forms.
    4. Leave to marinate for 10 minutes.
    5. Have a bowl of cold water ready. Lay your wrapper on a dry work surface and place a teaspoon of meat mixture into the centre of the wrapper. Wet the edges of the top half of the wrapper and fold in half to make a half moon shape. Pinch down the sides to seal, grabbing the two bottom corners pull them in towards each other and seal together. Lightly dust with flour and cover with a damp tea towel until you’re ready to use.
    6. Gently drop the wontons into a saucepan of boiling water, do not overcrowd the saucepan just a few at a time, and cook for 3 minutes or until they rise to the top. Turn the heat down to low so the water is just simmering and cook for a further 3 minutes.
    7. Remove with a slotted spoon, draining off the excess water. Divide into serving bowls and serve warm with chilli oil
    8. Dry roast the chilli’s and peppercorns over medium heat until toasted and aromatic. Keep an eye on them, they can burn quickly.
    9. Transfer to a mortar and pestle and grind until the texture becomes the same as store bought chilli flakes - transfer to a heat proof bowl.
    10. In a saucepan over medium heat, heat oil until shimmering and hot. Immediately pour over the chilli/Sichuan peppercorn mixture and set aside to cool for 5 minutes.Combine the sugar, vinegar, sesame oil soy sauce and black vinegar in a small metal mixing bowl until the sugar has dissolved. Once the sugar has dissolved, pour in the chilli oil mixture and mix well.


    *Shaoxing wine is a popular traditional Chinese wine that is fermented from rice, originating from the Zhejiang province of Eastern China. Shaoxing wine can either be consumed as a beverage at the start of a meal or as a wine marinade in many Chinese meals. You’ll be able to find it at your local grocer for cheap. The wontons can be stored in the fridge for up to three days or frozen up to 3 months. To freeze the wontons lay them flat and a couple of centimetres apart on a baking tray lined with parchment paper, place them into the freezer until frozen then either pop them into a ziplock bag or containers, this stops them all from sticking together.

    See it on my blog


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