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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.
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.
Made these tonight and they were delicious. Everyone loved them and is a new family favorite.
Hey Melissa,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
I’d love to try this recipe and it is showing as an option with the gluten-free filter on. I’m wondering if that was perhaps a mistake or if there’s a GF wonton wrapper I need to know about as an option?
Thank for your help!
Hey Alli,
You can make your own dumpling wrappers with gluten free flour! Here a store bought brand that this gluten free:
https://www.target.com/p/nasoya-all-natural-vegan-won-ton-wraps-12oz/-/A-14917323?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&DFA=71700000012732781&CPNG=PLA_Grocery%2BShopping_Local%7CGrocery_Ecomm_Food_Bev&adgroup=SC_Grocery&LID=700000001170770pgs&LNM=PRODUCT_GROUP&network=g&device=c&location=9015315&targetid=aud-554348709499:pla-387040279092&ds_rl=1246978&ds_rl=1248099&gclid=EAIaIQobChMIjJe8n4HB9wIVEOXICh3FpwO2EAQYASABEgLdbfD_BwE&gclsrc=aw.ds
Please let me know if you have any other questions! xx
So yummy! My whole family including my 11 and 9 year olds loved this recipe! Definitely going to add this to the rotation!
Hey Darcy,
Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! xTieghan
just want to confirm, that the ground chicken is uncooked when adding to the wonton wrapper?
Hi Bridge,
Yes, that is correct. Let me know if you give the recipe a try or have any other questions! xx
Sounds amazing! I love seeing all sorts of people exploring and sharing inspiration from different cultures, especially when there has been an investment made in those cultures via education, time, experiences. It would be wonderful to hear more about how people like yourself can and do give back to the cultures that inspire your work.
Thanks Kay! That is such a wonderful suggestion, thank you!
I don’t like spicy but this recipe looked so good I had to try it. With two small adjustments (no chili sauce and 1 tsp of chili flakes) this is a total keeper even for those of us with wimpy tastebuds. My wontons didn’t look pretty so next time I’m going to try boiling them less and then quick frying them in a pan to finish them off. NOTE: If that doesn’t work, I had extra meet so fried it up and put it on rice with some of the sauce – just as tasty and much easier.
Hey Laura,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx
I made these last night and they were delicious!! They didn’t turn out quite as pretty as yours but I think I boiled them a little too long and they were falling apart as I was trying to eat them, but I also probably over filled the wontons. Looking at your pictures, the wontons I bought from the store look much smaller than yours. I didn’t have any chili sauce so I used gojuchang sauce instead. I also didn’t have sesame seeds so used furikake, which I think I will do from now on. Can’t wait to make more tonight!
Hey Lindsay,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Thanks for sharing your feedback, sorry to hear that your wontons fell apart. Let me know if you try them again! Have a great weekend:) xx
?my wontons all broke open! It came out more like meatballs and noodles lol
Hey Sarah,
Thanks for giving the recipe a try, sorry to hear about your wontons!! Let me know if there is any way that I can help for next time! xTieghan
How spicy the sauce? Is there a way to make it very mild for kids who don’t like spice?
Hey Sara,
I would significantly reduce or omit the chili flakes. Please let me know if you give the recipe a try, I hope you love it! xx
this was delicious!!!! I will definitely make this again!!
them I had a hard time stuffing the wontons and having stay sealed. I ended up baking the ones I made. then sautéed the rest of the meat mixture.
Hey Diane,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
Made this and froze half. I’m do happy to say the it is just as wonderful cooking the frozen wontons with frozen chili oil a month later. Love recipes like this to make ahead and save. Thanks!!
Hi Laura,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT
Will the ground chicken be fully cooked in that amount of time
Hey Gina,
Yes, since it’s such a small amount of chicken, you should have no issues with it being uncooked. Please let me know if you give the recipe a try, I hope you love it! xxT
Sometime I will have to make my own wontons, but I had some frozen ones. I love this hot oil over the spices. One thing that I have come across is maesil cheong (Korean green plum syrup). I am sure honey would be great, but I use that plum syrup when ever sugar or other sweeteners are called for. I agree, the sweet makes the chili sauce awesome. Great with the asparagus too! Thanks for the great recipe.
Hey Dave,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
If I want to freeze these do I boil them first, freeze then boil again or just freeze right from assembly?
Hey Kate,
You will want to freeze these after assembly. Please let me know if you give the recipe a try, I hope you love it! xx
This did not disappoint!! I am so happy it makes lots so we can freeze to enjoy again. I even had the leftover chilli oil on my eggs the next morning?
Hey Kate,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
Such a fabulous recipe that I’ve managed to make twice in less than 3 weeks! The chili oil is off the charts and even cold (can’t wait to heat them up), they are amazing. This is a new favourite of ours.
Hey Julie,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan