Sichuan style spicy chili oil wontonsare one of my happy foods. Silky little dumplings filled with pork and shrimp drowned in chili oil, soy, and vinegar are all good things.

Chili Oil

The key to good spicy chili oil wontons is the chili oil, so make sure you start off with a chili oil that you like. We tend to make our own (recipe coming soon update: recipe here!) because homemade is the way to go, but there’s nothing that beats the ease of store bought. Heck, if you wanted to go the extra easy route, you could even buy frozen wonton from the Asian grocery store and I wouldn’t judge. I’ve done it before and I’ll probably do it again. Sometimes you gotta do what you gotta do.

Spicy Chili Oil Wontons Recipe |

Chili Oil Wonton

But, what you’ve got to do –store bought or not– is eat wontons drowned in chili oil, soy, sesame, black vinegar, garlic, green onions, and cilantro. They’re spicy from the chili oil, bright and tangy from the vinegar, savory from the soy, with a nice hit of freshness from the herbs. Seriously so good. And even if you’re not a huge fan of spicy, give these a go, working up from a small amount of chili oil. The thing about Chinese chili oils is that they’re not super spicy, so much as they’re pleasantly fragrant with a hint of heat.

Spicy Chili Oil Wontons Recipe |

Meal Prep Wonton

PS – This may be weird, but this totally works as a meal prep kind of thing. The wontons keep in the fridge well and reheat beautifully in the microwave. So if you wanna make yourself a double batch so you can be the envy of everyone at work, go for it! I recommend tossing it in the chili oil, then scooping them out of the oil into another container. Keep the extra chili oil on the side and add it after.

Spicy Chili Oil Wontons Recipe |


Spicy Chili Oil Wontons Recipe |


Spicy Chili Oil Wontons Recipe |

Spicy Chili Oil Wontons Recipe |

Spicy Chili Oil Wontons Recipe

Serves 2
4.45 from 9 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


Pork and Shrimp Wontons

  • 1/4 lb ground pork
  • 1/4 lb shrimp peeled, deveined, and chopped
  • 2 tbsp green onions sliced
  • 2 tsp ginger minced
  • 2 tsp soy sauce
  • 2 tsp shaoxing wine
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • Fresh wonton wrappers as needed

Spicy Chili Oil

  • 2 cloves garlic
  • 2 tbsp chili oil or to taste
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp black vinegar
  • 2 tbsp green onions sliced
  • 1 tbsp cilantro chopped


  • In a bowl, mix together the pork, shrimp, ginger, green onions, soy, Shaoxing, sesame oil, salt, and white pepper.
    Spicy Chili Oil Wontons Recipe |
  • Take a wonton wrapper and place 2 teaspoons of the meat filling in the middle. Dip your finger into water and lightly wet the edges of the wrapper. Bring one corner of the wrapper to the other corner to form a triangle. Fold in the other two corners, wet, and pinch to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.
    Spicy Chili Oil Wontons Recipe |
  • Bring a large pot of water to boil over medium high heat. While the water is coming to a boil, mix together the spicy chili oil ingredients.
    Want to know how to make authentic Chinese chili oil at home? Try this recipe! Chili oil is amazing with rice, noodles, wontons, salads. Use it as in an ingredient in recipes or as a dipping sauce. #chilioil #chinesechilioil #recipes #easy #homemade #sichuan"
  • When the water is at a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. Cook for 4-6 minutes or until cooked through – cut one open to check.
    These spicy Sichuan turkey wontons in mapo sauce are a fun twist on wontons in red chili oil #wonton #sichuan #turkeywonton #turkey #spicy #chinesefood #recipes
  • Drain well and toss in the spicy chili oil. Enjoy with extra cilantro, green onions, and toasted sesame seeds if desired.
    Spicy Chili Oil Wontons Recipe |


  1. sara says:

    Hi! Do you think it would work to just use shrimp in these? Or is pork necessary for good consistency?


    1. Stephanie says:

      i have made a shrimp wonton before, but you need to chop the shrimp up into a paste like consistency. hope that helps!

  2. Mary says:

    Could you freeze them?

    1. Stephanie says:

      yes, freeze them uncooked, in a single layer on a plate or baking sheet. after they’re hard, you can pop them into a freezer bag. cook them from frozen adding a couple of extra minutes :)

  3. Claire says:

    Stephanie! I just finished making these. They are fucking delicious!!! Thank you for the recipe!!

    1. Stephanie says:


  4. These are awesome just pull them a little before 4 minutes. 3:30 was the best.

    Residual heat was over cooking our meat.

    1. nicole novak says:

      Given the amount of filling I used, 4 and a half mins was good for me.

  5. Ira says:

    OMG LOVE YOUR BLOG! TOTALLY GONNA MAKE THIS!! Wish me luck. Thanks for the recipe :)

  6. Katie says:

    Din Tai Fung has spicy wontons that are like crack to me and I don’t live anywhere near one. If I can make them at home I’ll be so happy!!!!

    1. Maddie says:

      are these similar? i am ADDICTED to the din tai fung ones and searching everywhere for a mock recipe

      1. Katie says:

        Making them today—will let you know!

  7. Charlotte says:

    Hi, do you use wanton wrappers that have eggs included, or without?

    1. Stephanie says:

      hi charlotte, they do have eggs, i just checked the ingredient list.

      1. Charlotte says:

        Hi Stephanie, thanks!

  8. Jenny says:

    My family is now obsessed with these. Outstanding recipe!

    1. Stephanie says:

      yay! so happy that you guys love them :)

  9. Krista says:

    My family LOVED these! Really, really good.

    1. Stephanie says:

      oh yay! spicy chili oil wontons for the win!

  10. ada says:

    hi! will this recipe work with only pork?
    i’m not sure if it will combine correctly.

    1. Stephanie says:

      yes, only pork will work, just double the pork and leave out the shrimp!

  11. Sam says:

    These look super bomb! Do they reheat (microwave) well for next day lunches?

    1. Stephanie says:

      hi sam,
      absolutely, that’s what we do, reheat in the microwave :)

  12. Tamara says:

    Can you please recommend substitutes for the shaoxing wine and black vinegar — more conventional items? Thank you!

    1. Stephanie says:

      hi tamara,
      you can try dry cooking sherry for the shaoxing and rice vinegar for the black vinegar, but it will taste vastly different, of course :)

  13. Sara says:

    These sound great! Could these be made with a steamer basket instead of boiling?

    1. Stephanie says:

      hi sara,
      you can absolutely steam them if you like steamed :)

  14. Julie says:

    Do you have a recommendation for the chili oil? Is it the same thing as chili crisp (which I tend to hoard like it’s toilet paper!)?

    1. Stephanie says:

      hi julie, you can definitely use chili crisp! we make our own chili oil: How to Make Authentic Chinese Spicy Hot Chili Oil

  15. Stephanie says:

    Hello! What brand of wonton wrappers do you recommend? Anything you can find easily in the grocery store?

    1. Stephanie says:

      hi stephanie, i just choose the one with the least amount of ingredients. are you in the us? twin marquis is pretty good :)

      1. Stephanie says:

        Yes, thank you for the recommendation!

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Thanks for reading as always!
-Steph & Mike