Wontons in Chili Oil Recipe

How to make it

1. Add ground pork to a large mixing bowl and crack in the 1 egg. Finely sliced 2 of your 3 green onions (save one for garnish!) and add into the bowl. Season with the Lee Kum Kee Minced Ginger, Minced Garlic, Panda Brand Oyster Sauce, and ground white pepper. Stir to combine until the ground meat mixture is well mixed. If it feels too thick, add a little bit of water to thin out.
2. Place about a tablespoon of the ground meat mixture onto the center of a wonton skin. Brush all edges with water and fold lengthwise to form a triangle. Seal the edges, and brush the two corners with water. Criss-Cross the corners before pressing together to form your wonton shape, and repeat for each wonton. Keep any wonton skins not being used under a damp towel or in the packaging so that they do not dry out. This recipe should make about 15-20 wontons, enough to serve 2.
3. Once all wontons are filled, cook in salted boiling water for about 6-8 minutes. If you freeze them to save for cooking later, add an extra 3-4 minutes to the cooking time.
4. Drain wontons and place into a serving dish. Cover with the chili oil sauce and stir gently until wontons are fully coated. Slice the final green onion and scatter on top to garnish. Enjoy and check out our Chiu Chow Chili Crisp Oil page for more spicy Asian recipe ideas!