Garlic Herb Roasted Olives with Burrata.
Homemade, flavorful, and quick Wontons in Chili Oil with Asparagus. These are for nights when you’re craving spicy, warming, wontons, but don’t feel like ordering out. Easy homemade chicken or pork wontons tossed in a flavorful sweet, spicy, chile oil. Serve each saucy wonton with fresh spring asparagus. A fun and healthy dinner to make any night of the week. And so delicious, saucy, spicy, and salty.
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.
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.
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.
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!
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
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Are you sure the calorie content is almost 1700 per serving?
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Loved the flavors but didn’t like the slimy boiled wontons. I just removed the centers and am going to put in new wrappers and fry them. Will that work?
So sorry, I’ve never tried that so I’m not sure what the results would be! Let me know how they turn out! xx
They were actually very good! I fried them in coconut oil and then added water to steam them.
flavors were absolutely amazing! i don’t know if my wrappers were smaller than the ones you used but it may WAY more than 25. and, unfortunately, they all fell apart in the boiling water. 🙁 to save time and for fewer carbs next time, i will probably just do meatballs. or try the air fryer that someone else recommended!!
Thanks for giving this recipe a try and sharing your feedback!! Sorry to hear they fell apart! Let me know if there is anything that I can help with! xx
I see in the recipe, that there isn’t a cook step for the meat – you just boil the wontons after the contents have been added. Does this get the ground meat cooked well enough, or should I cook the meat first and then add to the wonton mixture? Excited to try!
The meat will cook while the wontons are cooking:) Please let me know if you have any other questions, I hope you love this recipe! xT
do you know if I can use eggroll wrappers instead of wonton wrappers? Thanks!
That should be okay for you to do, you might end up with a different texture than a wonton wrapper. Please let me know if you have any other questions! xT
WINNER, WINNER, WONTON DINNER!
If you love dumplings and wontons from places like Din Tai Fung –
Make. This. Recipe. Now.
The filling in these wontons rivals the BEST Asian restaurants in Los Angeles. They are full of flavor if you follow the recipe.
*Pro-tip: get the bag of pre-shredded cabbage in the prepackaged salad section of the store…THEN chop it smaller to make filling the wontons easier. Also, wear a latex glove to mix the filling by hand – then all you have to do is take it off and toss it after! So much easier!
We do this together as a family, as it is time consuming to fill that many wontons. I also do 2lbs pork instead of just the 1.5lbs so we have leftovers. The only other adjustment I make is to use the whole bag of chopped cabbage, and increase the soy sauce to 3/4 cup.
My family of 5 will easily eat about 15 wontons each. One package of wonton wrappers has about 50 wrappers. When we do 2lbs. of pork, we get about 140 wontons. We freeze half of the wontons on a cookie sheet before transferring them to a ziploc bag (so they won’t stick to each other…we made that mistake the first time!).
Boiling them from frozen takes about the same amount of time as it does raw; 4-5min.
So all in all, a little labor intensive to fill so many, but makes enough for two meals, and my family goes crazy for these! Another home run recipe!
Happy Monday!! Thanks again for sharing such a detailed review! I’m so glad to hear that this recipe was enjoyed and appreciate you making it. These tips are great as well! xT