Introduction to Chili Oil Wontons:
I am pretty much obsessed with dumplings of any kind – momos, gyoza, potstickers, wontons… you name it! And one of my favorite ways to enjoy wontons is with a generous helping of chili oil. Surprisingly, chili oil made the traditional way can actually require a lot of time. In fact, it can take hours!
So, instead, I like to use this quick recipe to make instant chili oil for those moments when I’m in a pinch. It’s made from just a few simple ingredients that most people are likely to have on hand – oil, red chili flakes, sriracha, garlic powder, and salt. It’s definitely not the authentic way to make chili oil! But it’s great if you need something immediately.
Also, the filling for these wontons is completely vegan which is plus. Its filled with lots of delicious vegetables and tofu so it will be sure to keep you full. You can also customize the filling with whatever veggies and protein you prefer.
Breakdown of the Ingredients:
Wontons
- Red Onions
- Veggies: red and green cabbage, shredded carrots
- Ginger + Garlic
- Oil
- Soy Sauce + Salt
- Rice Vinegar
- Sriracha
- Tofu: extra firm
- Scallions
Chili Oil
- Oil
- Red Chili Flakes
- Garlic Powder
- Salt
- Sriracha
Wrappers:
- Store-Bought Wonton Wrappers
Process + Keys to Success
- Sauté onions in canola oil until translucent and then add in garlic and ginger.
- Sauté for another 30 seconds or so and then add in all veggies. Cook until they begin to wilt and then add in soy sauce, rice vinegar, salt, and sriracha.
- Note: Make sure to keep heat on high throughout this stir fry process because the veggies will release a lot of water.
- At this point I like to add my crumbled up tofu so the veggies have a chance to absorb the soy etc. without the tofu soaking up too much. (But if you would like you can add it earlier along with the veggies. Or another option is to bake the tofu and cut it up into tiny pieces. One brick of tofu can be baked at 350 for 30 minutes for the perfect consistency.)
- Cook until all veggies are wilted and set mixture aside to cool.
- Place a small amount of filling inside each dumpling wrapper, and trace your finger with some water around the edges. Fold the dumplings diagonally into a triangle shape and then bring the bottom two corners of the triangle together and press together to create a wonton shape. Steam for 6-8 minutes.
- For the chili oil, heat canola oil, red chili flakes, salt, and garlic powder on a small skillet for just 30 seconds and then remove from heat and stir in sriracha. Drizzle over wontons, and serve.
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Chili Oil Wontons
Materials
Wontons
- 1 c red onion
- 2 c green cabbage
- 2 c red cabbage
- 1 c shredded carrot
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 tbsp canola oil
- 1/2 tsp salt
- 1 tbsp soy sauce + 1 tsp soy sauce
- 2 tsp rice vinegar
- 2 tsp sriracha
- 1/2 package of extra firm tofu crumbled
- green onions (for garnish)
Chili Oil
- 4 tbsp canola oil
- 5 tbsp red chili flakes
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 tsp sriracha
Instructions
Wontons
- Sauté onions in canola oil until translucent and then add in garlic and ginger.
- Sauté for another 30 seconds or so and then add in all veggies. Cook until they begin to wilt and then add in soy sauce, rice vinegar, salt, and sriracha.
- Note: Make sure to keep heat on high throughout this stir fry process because the veggies will release a lot of water.
- At this point I like to add my crumbled up tofu so the veggies have a chance to absorb the soy etc. without the tofu soaking up too much. (But if you would like you can add it earlier along with the veggies. Or another option is to bake the tofu and cut it up into tiny pieces. One brick of tofu can be baked at 350 for 30 minutes for the perfect consistency.)
- Cook until all veggies are wilted and set mixture aside to cool.
- Place a small amount of filling inside each dumpling wrapper, and trace your finger with some water around the edges. Fold the dumplings diagonally into a triangle shape and then bring the bottom two corners of the triangle together and press together to create a wonton shape. Steam for 6-8 minutes.
- For the chili oil, heat canola oil, red chili flakes, salt, and garlic powder on a small skillet for just 30 seconds and then remove from heat and stir in sriracha. Drizzle over wontons, and serve.
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