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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.

Quick Wontons in Chili Oil with Asparagus on a plate with chopsticks and extra chili oil on the side

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.

wonton filling mixture in bowl

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.

assembling and forming the wontons

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.

wontons before cooking

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.

chili oil in bowl

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!

asparagus in skillet


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!

Quick Wontons in Chili Oil with Asparagus in a bowl, zoomed in photo of bowl

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!

Quick Wontons in Chile Oil with Asparagus

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 1697 kcal

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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Chile Oil


  • 1. To make the wontons, combine all ingredients in a bowl except the wrappers.
    2. To assemble, spoon 2 teaspoons of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch to seal. Repeat with the remaining filling.
    3. To make the chili oil. Combine the ginger, garlic, chile sauce, chili flakes, paprika, 2 tablespoons sesame seeds, and honey in a heat proof bowl. Heat the oil in a skillet over medium heat until it sizzles, 5 minutes. Pour the oil over the spices, stir to combine, then add 2 tablespoons tamari/soy sauce.
    4. In the same skillet, cook the asparagus over medium heat until tender, 3-5 minutes. Turn the heat off and add 1 tablespoon tamari/soy sauce and 1 tablespoon sesame seeds. Toss to combine.
    5. Bring a large pot of salted water to a boil. Boil the wontons until they float, 3-4 minutes. Toss the warm wontons in the chili oil. If desired, spoon over some of the hot wonton cooking water to create a spicy broth. Serve the asparagus on the side.
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wontons in a bowl with chili oil and asparagus

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  1. 5 stars
    This recipe was much easier than expected and so delicious! My first time ever attempting wontons or anything related and was very doable. I used spicy breakfast sausage (was the only meat I had on hand) and as someone who doesn’t normally like sesame flavor, it went well with the other flavors to balance it out in the chili oil! Definitely looking forward to making large batches to refrigerate/freeze for the future. Thanks for such an approachable recipe Tiegan!

  2. 5 stars
    These were as good as any steamed wontons I get at fine Asian restaurants. Can I make the wontons ahead of time and freeze them before I steam/boil them? If not, how long will they last in refrigerator before I cook them? I great after skiing treat!

    1. Hey MaryBeth,
      Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Yes, you can certainly make them and freeze! Have a great weekend! xTieghan

  3. 5 stars
    Yum! This is our third Half Baked recipe this week and I think Tieghan might be a flavor wizard! Soooo good!

  4. 3 stars
    Made this tonight. Overall, I just didn’t love it. And I LOVE wontons. The flavor of the filling was lackluster and the texture was too soft for my liking. And the oil did nothing for me. Sesame oil is such an assertive oil and can be overpowering, which is why that’s the only flavor I tasted. No biggie, can’t all be winners for me.

    1. Hey Bri,
      Thanks for giving the recipe a try and sharing your feedback, sorry to hear it was not enjoyed! Have a great Monday! xx

  5. I haven’t made this yet but it looks absolutely delicious! Do they taste just as good when you freeze them and just boil them from frozen? I’m thinking about making these for a group this weekend on vacation and thought it would be easier to just re-heat this weekend. Thanks!

    1. Hey Makayla,
      You bet, that will work just fine for you! I hope you love the recipe, please let me know if you give it a try! xx

  6. Question: how far ahead of time could I assemble the filled wontons before cooking? Prep the day before okay? I have made this recipe three times now and love it! I pan sear the wontons and then finish with some water to steam the filling, like potstickers. Delicious, thank you!

    1. Hey Maggie,
      So glad you have been enjoying this recipe!! You could make them a day in advance, but I would keep them covered with a damp towel so the wonton wrappers don’t dry out! xx

  7. is this really all the time required for the wontons ?
    — Boil the wontons until they float, 3-4 minutes from the boil

    I tried first time and a couple since to be honest although I cooked longer in the boiling water (10 mins probably)
    Thinking i didn’t want mince to be raw (1 and 1/2 teaspoons of filling in each wonton as a guess) and found the filling dry…compressed.

    Giving it ago again for a Sunday family lunch and would luv some guidance of the cooking process and time needed for the wontons.

    Must say I truly luv your website providing inspiration, knowledge and needed creativity given we are in different hemisheres…must also say that I love this delicious recipe you share….i’m going to add thinly sliced spring onions and baby corn this time around too with the asparagus.

    Hopefully hear back re cooking time for wontons before then if you can, if not great info for next cook up as its a favorite !

    N 🙂

    Nicole from Australia 🙂

    1. Hey Nicole,
      Thanks so much for giving the recipe a try! 10 minutes is far too long to cook the dumplings:) I promise the filling will cook within the 3-4 minutes of boiling. I hope this helps for next time!! Thanks for trying so many recipes! xTieghan

    1. Hi Debbie,
      Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx

  8. 5 stars
    Excellent recipe!!! My first attempt at making dumplings, it turned out delicious. Only thing is I forgot to toss the wonton in chili oil. I topped with the oil, still tasted great, just not as pretty. Paired it with the new Cherry Blossom La Croix. Will definitely make again.

    1. Hi there,
      Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan

  9. 5 stars
    What a fantastic, delicious, easy dish to make! I followed the recipe as written for the wontons. For the chili oil I had to make a substitution of Sriracha instead of the chili sauce, but used the same amount. Also, I had some bok choy that I needed to use up, so I made that instead of the asparagus, but used the same cooking method.

    For the leftover wantons, I froze them directly after I made them. I had a major issue with them leaking filling when reheating. I cooked them frozen in boiling water. I was wondering if maybe the water shouldn’t come to a boil? I will keep trying to crack this part of the code.

    Can’t wait to make this again! Thank you for the great recipe.

    1. Hey Cora,
      Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! Try allowing them to thaw first next time to see if that helps:) xTieghan

  10. 5 stars
    Originally tried this recipe in April and of course I loved it. Forgot that I had saved some in the freezer for use later. It made for a super easy and quick lunch today while I am working from home. Reheated easily and made with broccoli instead, which was just as delicious!

    1. Hey Jeanna,
      Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT

  11. This dish was delicious and easy. I didn’t use the asparagus. I added the ramen noodles from produce section to the sauce and then added 3 small Boc Choy and 1 Leek chopped. Next time I’ll added a little chicken broth. I also served Jasmine rice with dish.
    Thank you for a great dish.

    1. Hey Colleen,
      Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! ☀️xxT

  12. 5 stars
    Just want to share that I cooked mine in the air fryer very successfully! Preheated to 350, sprayed with coconut oil, placed about 10 in the basket, sprayed a little more oil on top, and fried them for 7 minutes. (We tried cooking some per the recipe as well and they were great, but we liked the crispiness and way less cleanup in the air fryer!)

    1. Hey there,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Thanks for sharing your air fryer tips! xTieghan

  13. Hello Tieghan~ Can your chili oil recipe be made in bulk and safely used at later times? thank you 🙂

    1. Hey Gail,
      Totally, I would keep in an airtight container for up to 2 weeks in the pantry. Let me know if you have any other questions!! xx

    2. 5 stars
      Another 5 star recipe! Question though, usually your recipes will call for either ground chicken or turkey but this recipe, you are calling for chicken or pork, any reason why you omitted using ground turkey? I made mine with turkey and they tasted great so just wondering if there is a reason?

      1. Hey Margaret,
        Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! No reason, ground turkey is great too:) ?xxT

    1. Hey Lindsey,
      Totally, mushrooms would be a great option here! Let me know if you give the recipe a try, I hope you love it! xx