Chili Oil Wontons
These Chili Oil Dumplings are filled with sautéed veggies and tofu, steamed until tender, and finished with homemade chili oil for a spicy, cozy, restaurant-style dish you can make in under 40 minutes.
Servings: 4
Ingredients
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
- 1.5 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp sriracha
- 1/2 package of extra firm tofu crumbled
- green onions for garnish
Instant Chili Oil
- 4 tbsp canola oil
- 5 tbsp red chili flakes
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 tsp sriracha
Instructions
- Sauté aromatics: Heat canola oil and cook onions until translucent. Add garlic and ginger and cook briefly.
- Cook vegetables: Stir in green cabbage, red cabbage, and carrots. Keep heat on high and cook until wilted.
- Add seasoning: Mix in soy sauce, vinegar, salt, and sriracha, stirring to coat the veggies fully.
- Add tofu: Add crumbled tofu and cook until the mixture is dry and well-combined. Set aside to cool completely.
- Fill dumplings: Add a spoonful of filling to each wrapper, wet the edges, fold diagonally, and bring the two bottom corners together to form wontons.
- Steam: Steam dumplings for 6–8 minutes until tender and translucent.
- Make chili oil: Heat canola oil, chili flakes, garlic powder, and salt in a skillet for 30 seconds. Remove from heat and stir in sriracha.
- Serve: Drizzle warm chili oil over dumplings and garnish with green onions.
Notes
To store: Refrigerate dumplings up to 3 days. Reheat by steaming or microwaving with a damp towel.
To freeze: Freeze uncooked dumplings on a sheet tray, then bag. Steam directly from frozen.
Substitutions: Swap tofu for mushrooms or plant-based crumbles. Use store-bought wontons if needed.
Chili oil tips: For smokier flavor, add a pinch of smoked paprika or sesame seeds when blooming the oil.
Make them soup dumplings: Serve steamed dumplings in hot veggie broth with extra chili crisp.
Extra spicy: Add Sichuan peppercorns or use hot chili crisp instead of mild flakes.
To freeze: Freeze uncooked dumplings on a sheet tray, then bag. Steam directly from frozen.
Substitutions: Swap tofu for mushrooms or plant-based crumbles. Use store-bought wontons if needed.
Chili oil tips: For smokier flavor, add a pinch of smoked paprika or sesame seeds when blooming the oil.
Variations
Make them crispy: Pan-fry the steamed dumplings until golden for chili oil potstickers.Make them soup dumplings: Serve steamed dumplings in hot veggie broth with extra chili crisp.
Extra spicy: Add Sichuan peppercorns or use hot chili crisp instead of mild flakes.
Nutrition
Calories: 301kcal | Carbohydrates: 20g | Protein: 7g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 1298mg | Potassium: 633mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8849IU | Vitamin C: 47mg | Calcium: 107mg | Iron: 3mg
