When I was in middle school, my mom would buy frozen potstickers. We’d often have them for lunch as our after-school “snack”. I don’t really remember my brothers eating them, but my mom and I LOVED these little potstickers dipped in some soy sauce. We’d go through phases of making them weekly. Then forget about them only to rediscover them again and somehow find them even more delicious than before. It’s safe to say, we’ve always been excited about any kind of dumpling you can dip into soy sauce. Obviously today we’re talking wontons. Which are very similar to potstickers but made with slightly different wrappers and usually shaped into more of a ball. These wontons are nothing like the potstickers mom and I use to eat, but that’s ok because they’re even better.
Here are the details – the filling
This is my go-to filling for any kind of Asian-inspired dumpling. It’s a mix of ground chicken (or pork), ginger, garlic, green onions, and soy sauce. I like to add in chopped vegetables, any mix will work, but I used shredded cabbage for these. Super simple, but that’s all you need! Now, assembling, which is easier than you’d think. Simply fold the wrappers in half, then pinch to seal at the top and tuck in the sides. Don’t stress about making these look perfect. Each little dumpling is special and has character.
The chili oil
When making a chili-oil-based recipe, this is usually where a lot of the flavor lies. We all know I love using chili oil, but this has been my favorite combination yet. Sesame oil, ginger, garlic, a mix of both chili sauce and chili flakes, paprika, sesame seeds, and then a little secret ingredient…a small drizzle of honey. The honey really balances out the heat and makes the oil truly delicious. You’ll want to combine the garlic, ginger, spices, and honey in a heatproof bowl. Then warm the oil in a skillet and pour the hot oil over the spices. This method ensures that you don’t end up burning the spices. The heat from the oil is just enough to really activate the flavors and create an intensely flavorful and yummy oil. I always add a splash of tamari at the end too.
Finish it up
To serve, boil off the wontons, then simply toss them with the warm chili oil. Since wontons are usually served with a broth, I like to add a few splashes of the hot wonton cooking water to each bowl. The oil flavors the hot water and creates a very saucy, very delicious bowl of wontons. Then asparagus on the side – because it’s spring, use it up!
Tips
Make the wontons in bulk when you have extra time. Then freeze what’s leftover for the quickest, easiest lunch or dinner…any day of the week. To reheat the frozen wontons just boil as directed above and toss them in the chili oil. The final verdict? Mom fully approved of these and everyone else in the family loved them too. Woohooo! It’s the flavor combination of salty, spicy, and then saucy. Delicious! Looking for other quick recipes? Here are a few ideas: 20 Minute Stir Fried Ginger Sesame Noodles Honey Garlic Salmon Soba Noodle Bowls Black Pepper Turmeric Cauliflower and Garlic Noodles Garlic Butter Shrimp Pad Thai Szechuan Noodles with Sesame Chili Oil Lastly, if you make these Quick Wontons in Chili Oil with Asparagus, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
