Basics & Condiments, Entertaining, Snacks
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Mouthwatering Wonton Dumplings in Chilli Oil

wonton dumplings in chilli oil

After my Sichuan episode the other day with the spicy cucumber salad recipe, my hubby was craving for another mouthwatering Sichuan dish.  This time, I turned to the same cookbook for some hot & spicy inspiration and found the perfect weekend snack to impress my hubby.

Interestingly, the chilli oil seasoning is pretty similar to the previous recipe.  Talk about simple recipe adaptations.  I love this kind of recipe – no wastage of raw materials!

dumpling filling

So, that settles for the adults and for lil’ one, I deep-fried the dumplings and she absolutely loved it. Chinese dumpling is one of the most versatile dish in the world – everything can be adapted to suit your needs and tastes.

“Making dumplings are fun – you can let your imagination run wild.  There are just so many things you can do with them…”

From the filling to the cooking technique and the sauce! For the filling, you can replace pork with seafood and then you can opt to poach, deep-fry or steam before completing your dish with just a dip (any dips – soy sauce or tomato ketchup will do too) or spicy sichuan sauce for the daring ones.  For more dumpling inspirations around the world, check out this link.

This recipe uses old school slam method to make the dumpling filling chewy and textured.  It’s done by picking up the whole dumpling filling and then slam them back into the mixing bowl several times (about 6 times) until you can feel that the texture has changed from sloppy/sticky to a lot more tighter (and still juicy).  I had to say that I really had fun jam slamming with these dumpling fillings.

The end result is scrummmmmp-delicious!

Wonton Dumplings in Chilli Oil (adapted from Sebastian Goh’s The Hot & Spicy Way)

Makes 25 pieces

1 pack wonton wrappers, store-bought
300g minced pork, preferably with 15-20% fat
80g chopped chinese cabbage
20g chopped chinese chives
20g chopped spring onion
10g chopped coriander
roasted peanut

1/2 tsp salt
1/2 tsp white pepper
1/2 tsp chicken powder
1 1/2 tsp light soy sauce
1/2 tsp sesame oil
1 tsp corn flour
1 egg

(Chilli Oil Sauce)
60g chicken stock
1/2 tsp salt
1/2 tsp chicken powder
1/2 tsp mashed Sichuan peppercorn
2 tsp light soy sauce
1 tsp dark soy sauce
3 tsp chilli oil
2 tsp chinkiang black vinegar
2 tsp chilli bean sauce (doban djan)
1 tsp Shaoxing wine
1/2 tsp sugar

1. Combine minced pork and all the chopped ingredients in a mixing bowl.  Add seasoning and gently massage them into the mixture with clean hands.  Roll everything into a large clump of ball.  Then, slam them back into the mixing bowl.  Repeat a few times until the mixture starts to tighten.

2. Place a teaspoonful filling in the middle of a wonton skin.  Lightly rub some water around the edges of the wonton skin.  Fold into half and pinch the edges to seal.  Repeat until all the filling is used up.

3. Bring a pot of water to boil and gently poach the dumplings for about 7 minutes or until cooked through. Drain dry and place them in a serving bowl.

4. Mix the sauce ingredients in a bowl.  Drizzle as much sauce as you like onto the dumplings.  Garnish with some chopped spring onion and roasted peanut.  Serve.


wonton dumpling


  1. gourmet.gourmand says

    Omg I need to make this!! I am on such a dumpling kick these days 🙂 Looks great!

  2. Becca Lin says

    Wow, I love dumplings so much! Thanks for sharing — these look delicious 🙂

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