Wontons in Spicy Peanut Sauce

The juiciest and most scrumptious wontons tossed in a luscious savoury, spicy and garlicky peanut sauce. These are insanely addictive and basically heaven on a plate! Everything can be made ahead of time so whip them up on a lazy afternoon and you can look forward to enjoying them whenever you want. 

Wontons in Spicy Peanut Sauce

As with dumplings, wontons are one of my greatest joys in life… especially if they’re drowned in peanut butter, soy sauce and vinegar (amongst other good things)! By themselves, these wontons are so silky and flavourful, they would honestly be great in noodles, soups, whatever your heart desires! The secret here is egg – not only does the egg bind the pork with the other ingredients, it also gives for a more tender texture. Trust me, once you’ve had this, there’s no going back to the frozen stuff! 

Now let’s talk sauce. This Spicy Peanut Sauce is creamy, savoury, spicy, garlicky and absolutely phenomenal. It starts with a peanut butter base (smooth or chunky – your choice), and mixed with a touch of Chinese sesame paste for an added depth of flavour, followed by dashes of soy sauce for savouriness, Chinkiang vinegar for a little tang, chilli oil for spice, sugar for balance, and garlic for a freshness. IT’S SO GOOD. You could most certainly make your own chilli oil but if you’re happy with store-bought ones, I highly recommend the Lao Gan Ma Crispy Chilli in Oil. Also, go crazy with the chilli with you wish. Add more, add less, it’s entirely up to you. 

Wontons in Spicy Peanut Sauce

Picking the wonton wrappers 

Most Asian supermarkets should carry a variety of wonton wrappers. They all taste the same but it’s pretty much now down to aesthetics. Pick out the square ones for this recipe. They come in different sizes so just pick out one based on the size of wontons you’re after. I wanted fat (and I mean fat) juicy wontons so i went for the larger one which was 11cm x 11cm. You could also use either the fresh or frozen ones but if using the latter, make sure that you defrost it before using. Lastly, there will be 2 different wrappers – one for fried wontons and another for boiled ones – pick the latter based on the picture on the packaging!

Wontons in Spicy Peanut Sauce

Folding the wontons 

Wrapping the wonton is easier than you think, I promise!!! To start, prepare your wonton station. You will need a small bowl of water by your side, a tray lined with baking paper for the prepared wontons, and a damp tea towel or paper towel to cover the wontons so that they don’t dry out. 

To make the wontons, place a wonton wrapper in your palm (you could also place it on a plate if that’s easier for you) and place 1 to 1.5 teaspoons of the filling in the middle. The amount of filling you can fit in depends on the size of your wonton wrappers. Dip a finger into the water and run it around the edge of the wrapper to wet it – this acts as a ‘glue’ to keep it shut. Bring one corner of the wrapper to meet the other, folding it into a triangle, and sealing it shut. Fold int he other two corners, wet them, and pinch to seal. I’ll save the folding technique for this as a story highlight on my Instagram page (@Chyuens_)  if you’re interested.

For an easier folding method, simply wet the edges of the wrapper, bring them together, then pinch to form a small pouch. Whichever you choose, just ensure that the filling is tightly sealed in the wrapper so that none of that goodness leaks out while cooking. 

Wontons in Spicy Peanut Sauce

Making these wontons in advance 

Uncooked wontons freeze really well and you don’t even have to thaw them before cooking! Since you’ve already gone to the trouble to make homemade wontons, I highly recommend making extra and freezing the ones you don’t serve. To do so, place the wontons in a single layer on a tray lined with baking paper (to ensure that they don’t stick) and pop them into the freezer to solidify. Once they’re completely frozen, transfer them into a ziplock bag. Trust me, you will be so thankful you did this when you have incredible homemade wontons ready in 5 minutes. Please remember NOT to refrigerate uncooked wontons – the moisture from the filling would seep into the dumpling skin and cause it to become soggy *cringe* 

The Spicy Peanut Sauce can also be made ahead of time. Just keep it in an airtight jar in the fridge and it’ll last for a couple of days. 

Wontons in Spicy Peanut Sauce
Wontons in Spicy Peanut Sauce

Wontons in Spicy Peanut Sauce

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Serves: 23 - 30 wontons

The juiciest and most scrumptious wontons tossed in a luscious savoury, spicy and garlicky peanut sauce. These are insanely addictive and basically heaven on a plate! Everything can be made ahead of time so whip them up on a lazy afternoon and you can look forward to enjoying them whenever you want.

Ingredients

  • 1 packet of wonton wrappers (fresh, or frozen and thawed)

  • Filling
  • 400g minced pork
  • 1 egg
  • 2 spring onions, chopped
  • 2 garlic cloves, grated
  • 1 tablespoon ginger, grated
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

  • Peanut Sauce
  • 4 tablespoons peanut butter
  • 2 tablespoons sesame paste (I recommend the Chinese variety but tahini would work too; or replace with peanut butter)
  • 4 tablespoons light soy sauce
  • 4 tablespoons Chinkiang black vinegar
  • 2 tablespoons chilli oil (I recommend Lao Gan Ma crispy chilli oil)
  • 4 teaspoons sugar
  • 2 garlic cloves, grated
  • 4 tablespoons water

  • Garnish
  • 2 spring onions, sliced
  • Sesame seeds
  • More chilli oil if desired

Instructions

1

In a bowl, mix together the pork, egg, spring onions, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, salt and white pepper until it becomes a smooth and sticky paste.

2

Prepare your wonton station - you want a small bowl of water by your side along with a tray lined with baking paper and a damp tea towel (or paper towel) to cover the prepared wontons to prevent them from drying out.

3

Take a wonton wrapper and place 1 to 1.5 teaspoons of the filling in the middle. Adjust how much filling you add based on the size of your wonton wrappers (mine was 11cm x 11cm). Dip your finger into the water and run it around the edge of the wrapper to wet it. Bring one corner of the wrapper to meet the other corner, forming a triangle, and seal it shut. Fold in the other the other two corners, wet, and pinch to seal. There is a story highlight on my instagram page showing how to do this. Alternatively, just wet the edges of the wrapper, bring it together, and pinch to form a small pouch. The goal is to ensure that filling is tightly sealed in the wrapper.

4

If you are not going to cook and serve the wontons immediately, you can freeze them for up to a month. Place the wontons in a single layer on a tray lined with parchment paper and once completely frozen, you can then transfer them to a ziplock bag. No matter what, DO NOT refrigerate uncooked wontons as the moisture would seep into the dumpling skin and cause it to become soggy. You can cook them from frozen when needed.

5

When ready to cook, bring a pot of water to a rolling boil and add the wontons. Stir gently so they don’t stick to the bottom of the pot. When the wontons float to the surface, they are ready - this should take 4-6 minutes. Scoop out the wontons using a slotted spoon when ready.

6

While the wontons are cooking, making the sauce. In a bowl, mix together the sesame paste, peanut butter, soy sauce, black vinegar, chilli oil, sugar, garlic and water until evenly distributed. Adjusting seasonings to taste.

7

In your serving plate, mix the wontons well with the sauce and garnish with sliced spring onions, sesame seeds, and more chilli oil if desired. Serve immediately.

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