These pork and prawn wontons with homemade crispy chili oil became my go-to weekend project after one bite of the spicy, numbing sauce clinging to every fold. The filling stays juicy from the shrimp and pork mix, while the chili crisp adds crunch and heat that turns simple boiled dumplings into something unforgettable. Making the oil from scratch is worth every minute.
Worth trying next: Homemade Sichuan chili crisp
Why you’ll love this recipe
This recipe delivers restaurant-level flavor with approachable homemade steps.
- Juicy pork and shrimp filling stays tender and bouncy
- Crispy chili oil brings heat, crunch, and aroma
- Wonton wrappers make assembly quick and forgiving
- Perfect make-ahead option for busy weeknights
Ingredients
Gather these simple components for the filling, wrappers, and addictive chili crisp.
- 250g pork mince
- 150g king prawns
- 3 cloves garlic
- 1 knob ginger
- 2 tbsp minced leek
- 2 tbsp minced Chinese cabbage
- 2 spring onions
- 2 tbsp chopped chives
- 1 tsp light soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp white pepper
- 1 tsp salt
- 1 tsp sugar
- 1 tsp MSG
- Wonton wrappers
- 1 shallot
- 10 cloves garlic
- 500ml neutral oil
- Blanched peanuts
- 1 knob ginger
- 2 star anise
- 1 cinnamon stick
- 1 tbsp coriander seeds
- 2 bay leaves
- 2 tbsp gochugaru
- 1 tsp Sichuan peppercorn powder
- 1 tsp chili flakes
- 1 tbsp sugar
- 1 tsp sea salt
- 1 tsp MSG
- 1 tbsp black vinegar
- Sesame seeds and extra spring onion for serving
If Chinese cabbage is unavailable, use napa or regular green cabbage after squeezing out excess moisture. Swap Shaoxing wine for dry sherry. Omit MSG if preferred and increase salt slightly for balance.
You might also like: Easy homemade dumpling wrappers
Step-by-step instructions
Follow these clear stages to build the filling, fold the parcels, and craft the chili oil.
Step 1: Prep the proteins
Finely chop the prawns until they form a rough paste. Combine them with the pork mince in a large mixing bowl for even distribution.
Step 2: Chop the aromatics
Grate the garlic and ginger. Mince the leek, Chinese cabbage, spring onions, and chives until fine and uniform for the best texture.
Step 3: Season the filling
Add the soy sauce, Shaoxing wine, oyster sauce, sesame oil, white pepper, salt, sugar, and MSG. Mix thoroughly by hand until sticky and cohesive.
Step 4: Develop the texture
Pick up the mixture and throw it back into the bowl several times. This builds springiness that keeps the cooked filling juicy.
Step 5: Wrap the wontons
Place a teaspoon of filling in the center of each wrapper. Wet two edges, fold into a triangle, then bring the corners together and seal firmly.
Step 6: Fry the crunchy bits
Slice the shallot and garlic thinly. Heat the oil and fry the shallot until golden, then the garlic, then the peanuts. Remove and set aside.
Step 7: Infuse and finish the oil
Add ginger, extra garlic, star anise, cinnamon, coriander seeds, and bay leaves to the oil. Infuse gently, strain, then pour over the chili seasonings and vinegar. Stir in the fried bits.
Step 8: Cook and serve
Boil the wontons in simmering water for four to five minutes until they float. Toss with chili crisp, black vinegar, sesame seeds, and sliced spring onion.
Pork and Prawn Wontons with Homemade Crispy Chili Oil
Equipment
- 1 | Mixing bowl |
- 1 | Sharp knife |
- 1 | cutting board |
- 1 | Large pot | for boiling
- 1 | Spider or slotted spoon |
- 1 | Medium saucepan | for oil
- 1 | Fine mesh strainer |
- 1 | Heatproof bowl |
Ingredients
- 250 | g | pork mince |
- 150 | g | king prawns | peeled and deveined
- 3 | cloves | garlic | grated
- 1 | knob | ginger | grated
- 2 | tbsp | leek | finely minced
- 2 | tbsp | Chinese cabbage | minced
- 2 | | spring onions | minced
- 2 | tbsp | chives | chopped
- 1 | tsp | light soy sauce |
- 2 | tbsp | Shaoxing wine |
- 1 | tbsp | oyster sauce |
- 1 | tbsp | sesame oil |
- 1 | tsp | white pepper |
- 1 | tsp | salt |
- 1 | tsp | sugar |
- 1 | tsp | MSG |
- 1 | pack | wonton wrappers |
- 1 | | shallot | finely sliced
- 10 | cloves | garlic | sliced for frying
- 500 | ml | neutral oil |
- 100 | g | blanched peanuts |
- 1 | knob | ginger | for infusion
- 2 | | star anise |
- 1 | | cinnamon stick |
- 1 | tbsp | coriander seeds |
- 2 | | bay leaves |
- 2 | tbsp | gochugaru |
- 1 | tsp | Sichuan peppercorn powder |
- 1 | tsp | chili flakes |
- 1 | tbsp | sugar | for oil
- 1 | tsp | sea salt |
- 1 | tsp | MSG | for oil
- 1 | tbsp | black vinegar |
- | | sesame seeds | for serving
- | | spring onion | sliced for serving
Instructions
- Finely chop prawns into a rough paste and combine with pork mince in a bowl.
- Grate garlic and ginger; mince leek, cabbage, spring onions, and chives.
- Add soy sauce, Shaoxing wine, oyster sauce, sesame oil, white pepper, salt, sugar, and MSG. Mix well.
- Throw the mixture into the bowl several times to develop texture.
- Place 1 tsp filling on each wonton wrapper. Wet edges, fold into a triangle, then seal the two corners together.
- Heat oil and fry sliced shallot until golden; remove. Repeat with garlic, then peanuts. Set all crunchy bits aside.
- Add ginger, garlic, star anise, cinnamon, coriander seeds, and bay leaves to the oil. Infuse 15 minutes, then strain.
- Combine gochugaru, Sichuan pepper powder, chili flakes, sugar, salt, MSG, and black vinegar in a heatproof bowl. Carefully pour hot oil over and stir. Mix in the fried shallot, garlic, and peanuts.
- Bring a pot of water to a simmer. Cook wontons 4-5 minutes until they float.
- Serve immediately tossed with chili oil, a splash of black vinegar, sesame seeds, and sliced spring onion.
Notes
Chili oil keeps in a sealed jar in the fridge for 2 weeks.
Leftover chili oil is excellent on noodles, eggs, or rice.
Squeeze excess liquid from the cabbage to prevent a watery filling.
Tips & common mistakes
A few careful habits guarantee perfect texture and balanced heat every time.
- Do not overfill wrappers or they will burst while boiling
- Squeeze cabbage well to avoid watery filling
- Fry aromatics over medium heat for even golden color
- Taste the chili oil and adjust salt or vinegar as needed
Recipe variations
Small changes keep the same technique while offering new flavor directions.
- Use chicken mince instead of pork for a lighter version
- Add extra chili flakes for a much spicier oil
- Steam the wontons instead of boiling for a softer bite
- Swap prawns for finely chopped firm tofu for vegetarian
What to serve with this recipe
These spicy parcels pair beautifully with simple sides that cool the heat.
- Steamed jasmine rice to soak up extra chili oil
- Crisp cucumber salad with a light vinegar dressing
- Cold Chinese beer or jasmine tea for contrast
- Simple stir-fried greens with garlic for freshness
Pairs well with this: Garlic bok choy stir-fry
Frequently asked questions
Here are answers to the questions cooks ask most about this recipe.
Can I freeze the uncooked wontons?
Yes. Arrange them in a single layer on a tray, freeze until solid, then transfer to a bag. Cook from frozen, adding one extra minute.
How long does the chili oil keep?
Store it in a clean jar in the fridge for up to two weeks. Always use a clean spoon to prevent contamination and keep the crunch intact.
What if I cannot find gochugaru?
Use a mix of regular chili flakes and a pinch of smoked paprika. The flavor will be slightly different but still delicious and aromatic.
Can I make the filling ahead?
Absolutely. Mix the filling up to one day in advance and keep it covered in the fridge. Bring it to room temperature before wrapping.
Final thoughts
These pork and prawn wontons with homemade crispy chili oil deliver pure satisfaction in every spicy, juicy bite. The process is straightforward once you get the rhythm of folding, and the leftover chili oil will improve everything from eggs to noodles. Make a batch this weekend, share your results in the comments, and rate the recipe so others can find it too.