Next Post
Garlic Herb Roasted Olives with Burrata.
This post may contain affiliate links, please see our privacy policy for details.
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.
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
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
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.
Ingredients
Wontons
- 3/4 pound ground chicken or pork
- 1 1/2 cups shredded cabbage
- 1 tablespoon fresh grated ginger
- 1 clove garlic, grated
- 4 green onions, chopped
- 1/4 cup tamari or soy sauce
- pinch of black pepper
- 24-26 square wonton wrappers
Chile Oil
- 3/4 cup sesame oil
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, grated
- 1 tablespoon chile sauce
- 1-3 tablespoons chili flakes, to taste
- 1 teaspoon paprika
- 3 tablespoons sesame seeds
- 1 teaspoon honey
- 3 tablespoons tamari or soy sauce
- 1 bunch asparagus, ends trimmed
Instructions
- 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.
So good! Took a minute to learn how to fold the wontons. Another great recipe ?
Hi Francine,
Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!? xT
This was my first half baked harvest recipe and it was delicious! I used chicken and added mushrooms with the asparagus. The sauce is everything! I think I’ll try the sauce with a stir fry some time. But these wontons I’ll definitely be making again.
Hi Lily,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
What brand chili sauce do you use? Is the sesame oil toasted or plain?
I cannot wait to make these! Thank you so much!
Hi Kimi,
I like to link the products that I use, you find the link above:)
https://goto.target.com/c/2773249/81938/2092?subid1=58c18d1bf051050f829e3c0b&subid2=https%3A%2F%2Fwww.halfbakedharvest.com%2Fwontons-in-chili-oil%2F&sharedid=Half%20Baked%20Harvest&subid3=https%3A%2F%2Fwww.target.com%2Fp%2Fhuy-fong-chili-garlic-sauce-8oz%2F-%2FA-13473416%23lnk%3Dsametab&u=https%3A%2F%2Fwww.target.com%2Fp%2Fhuy-fong-chili-garlic-sauce-8oz%2F-%2FA-13473416%23lnk%3Dsametab
http://l.thrv.me/HBH3559-napa-valley-naturals-organic-col
Please let me know if you have any other questions! xTieghan
Hey Tieghan! If I wanted to make these a day ahead for a party is it possible to prep them the night before and refrigerate, then cook day of?
Thanks!
Hey there,
Totally, that will work well for you! Let me know how the recipe turns out, I hope you love it! xTieghan
This recipe looks great. Does anyone know if the sesame oil toasted or plain sesame oil? Thanks!
Hi Sarah,
For this recipe, I used plain sesame oil. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Tieghan! Love your recipes:) Is there a way to make the wontons crispy? Could you throw them back in the pan after boiling?
Hi Janna,
You would want to skip the boiling and just follow instructions for pan frying wontons. Let me know if you give the recipe a try, I hope you love it! xTieghan
Loved this recipe! Quick to prepare and easily adapted for many diets. Wonton wrappers easily found in the produce section of our grocery store. I froze the extra pork mixture in meatball size for a later dish of a deconstructed egg roll. The chili oil is to die for. Lots of great flavors and possibilities with the left over oil. I store mine in the fridge. Thank you, Tieghan and best of luck with your book tour!
Hey there,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
Any ideas to make these vegetarian? These look amazing!
Use mushrooms as am a vegetarian too
Hi Catie,
I would do sautéed mushrooms. Let me know if you give the recipe a try, I hope you love it! xx
I’m going to make them with crumbled tofu
I hope you love the recipe Lena!
The ground chicken or pork in the wrapper cooks in just four minutes!?!
Hi Nancy,
Correct:) Please let me know if you have any other questions! xx
Hi, would love to try this recipe, as I love your other recipes! So excited for your new cookbook. Where do you get your wonton wrappers? I live in a small town and am trying to find some online. Do you have a suggestion? Thank you!
They are usually in the produce department; even small town grocery stores usually have them. 🙂
Hi Brittni,
I would suggest ordering from Amazon or Thrive Market, you should be able to find some there. Please let me know if you give the recipe a try, I hope you love it! xTieghan
How long can the chili oil last for? Can it be stored?
Hi Rachel,
I would store in the pantry for up to 2 weeks. Please let me know if you have any other questions! xTieghan
Cant wait to make this soon for me can i use mushrooms i never had wontons in chili oil with asparagus before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Yes, mushrooms will work well for you!
If subbing out meat for a vegetarian option would bean sprouts chopped up and shredded carrot be a good/complementary addition flavour wise? Or tofu marinated in the oil sauce before hand perhaps? Sorry I know you don’t do tofu – just love the idea of this recipe and would love to know your thoughts on a vegetarian take on the dish!
Or use mushrooms am a vegan
Hey Melissa,
Sure, all of those would be a great option! I would probably sauté the veggies first so they can soften. Let me know if you give the recipe a try, I hope you love it! xx
How would you suggest making these vegetarian?
Use mushrooms as am a vegan too
Thanks for the vegan idea Ramya, my daughter is a vegan so I know she’d love these. Do you suggest any type of mushroom?
Thanks again!
Any mushrooms or button mushrooms
Hi Holly,
Sautéed mushrooms would be a great vegetarian option. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So you put the pork inside raw? It cooks in the few minutes it takes the wontons to cook and float? Thanks!
Yes, it’s such a small amount of filling that once it floats it’s cooked. Using it raw helps keep the filling together as it cooks, I always use the filling raw for pot stickers but never for eggrolls which require more filling.
Thank you Maria! I really appreciate your post as I’m a novice when it comes to cooking Asian dishes.
Hi Gina,
Yes, that is correct, it’s such a small amount of meat that it does not take long to cook. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This was delicious, I cooked them all at once and they fell apart when I strained them. Should I cook several at time and scoop them out gently or am I not proficient in the process of sealing them?
Hi Barb,
Thanks so much for making this recipe, I am so glad it was enjoyed!! So sorry to hear they fell apart. Next time I would just do a few at a time. Have the best week:) xTieghan