Spicy Pork Wontons (+ Red Chili Broth) – a wonderful combination of pork wontons made with fennel and shallots, soaked in chicken broth with cilantro and lemon zest, drizzled in spicy red chili oil. Comfort food that warms the soul!
Best Ever Spicy Pork Wontons
Oooh I am so excited about these wontons! I could literally eat them all. day. long. I know a lot of our recipes here are pretty quick and easy, but there is always a place for a good weekend-friendly recipe that takes just a little more time and energy (this Pork Belly Ramen is right up there too)! Cannot wait for you to dig in!
Why This Recipe Works
- Pork Filling: The pork mixture is well-balanced with flavors of fennel, lemon zest, shallots and soy sauce coming through. The pork is wrapped in a doughy wonton wrapper and then you can just let them hang out for a while in some extra-special chicken broth that I would drink straight up if you let me.
- Broth: The chicken broth isn’t just regular old chicken broth…. no. no. no. You start with regular chicken broth (homemade is preferred because it is going to have more savoriness to it) but then add in some celery, cilantro, green onion, sesame oil and mirin.
- Red Chili: Then and only then do you drizzle your desired amount of red chili oil all over. You need this in your lives.
What You Will Need
- 40-45 wontons wrappers: these are usually found in the refrigerated section of the grocery store.
- 8 oz ground pork: we are looking for just plain ground pork here.
- shallot+ lemon zest + fennel seed + mirin + sesame oil + soy sauce + olive oil: these add the delicious flavors to the wonton pork filling.
- chicken broth: the base of our broth the wontons will sit in.
- sesame oil: this adds a bit of umami flavor.
- kosher salt + ground black pepper: always gotta add a bit of salt and pepper!
- garlic + shallot + scallion + cilantro + celery: these are added to the broth to take that flavor to the next level.
- lemon zest + lemon juice: this adds acidity to the broth.
- red chili oil: this adds that wonderful spice!!!
How to Make Pork Wontons
Create your broth and let is hang out on the stove.
Combine your pork filling.
Once you have your pork all mixed together, get your wonton-creating-station put together. You need your wontons, your pork, a teaspoon and a little bowl of water.
Take a wonton and place it flat on your hand.
Then, dip your pointer finger of your other hand into your bowl of water and trace your finger around the outside of the wonton, making sure it is wet all the way around.
Take approximately a teaspoon full of pork and place it in the middle of the wonton.
Then fold the wonton in half, pressing down around the pork.
Then, take the two corners on the side where there is the folded edge (the bottom two corners in the picture above) and bring them together. You are going to want to get one of the corners wet with your water and then cross the two corners and press together (like arms crossing).
Aaaaaand repeat about 30 times. You will be a pro before you know it.
Once those are all ready to go, in batches, toss them in a pot of boiling water for 2 minutes or so, remove and serve in a bowl with your amazing chicken broth. You can add the chili oil to the broth at the outset, but it can get pretty spicy real fast. I would almost recommend serving the wontons in the broth and then everyone can pour as much or as little of the spicy chili oil as they would like.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Spicy Pork Wontons (+ red chili broth) is an incredibly flavorful and delicious meal that you will come back to again and again!
- 30–40 wontons
- 8 oz ground pork
- 1 Tablespoon finely chopped shallot
- 1/2 Tablespoon lemon zest, roughly chopped
- 1/2 Teaspoon fennel seed
- 1 teaspoon mirin
- 1/2 Teaspoon kosher salt
- 1 Teaspoon sesame oil
- 1 Tablespoon soy sauce
- 1 Tablespoon olive oil
- pinch of ground black pepper
- 2 cups chicken broth
- 3 teaspoons sesame oil
- 1 1/2 teaspoons kosher salt
- 2–3 teaspoons garlic, chopped
- 2 teaspoons shallot, chopped
- 2 Tablespoons scallion, chopped
- 2 Tablespoons fresh cilantro, roughly chopped
- 3–4 tablespoons celery, thinly sliced
- 1/2 teaspoon lemon zest, minced
- 1 teaspoon lemon juice
- 4–6 tablespoons red chili oil
- Combine Chicken Broth ingredients listed below (except red chili oil) in medium saucepan and let simmer.
- In small mixing bowl, combine Pork Filling ingredients listed above and mix thoroughly.
- Once you have your pork all mixed together, get your wonton-creating-station put together. You need your wontons, your pork, a teaspoon and a little bowl of water.
- Take a wonton and place it flat on your hand. Take approximately a teaspoon full of pork filling and place it in the middle of the wonton.
- Then, dip your pointer finger of your other hand into your bowl of water and trace your finger around the outside of the wonton, making sure it is wet all the way around. Then fold the wonton in half, pressing down around the pork.
- Then, take the two corners on the side where there is the folded edge (the bottom two corners in the picture above) and bring them together. You are going to want to get one of the corners wet with your water and then cross the two corners and press together (like arms crossing). Continue creating wontons until all the pork fillings is used up.
- Bring large pot of water to boil.
- Add approx. 8 wontons and let simmer for 2 minutes (or more depending upon how firm you like your wontons – I personally do no more than 2 minutes). Remove with slotted spoon and set aside. Continue cooking the wontons in batches until they are all cooked.
- Divide wontons between 4 bowls.
- Pour some broth over wontons.
- Drizzle 1/2 tablespoon Red Chili Oil over each bowl and mix with chicken broth. Taste it – if you want it spicier add another 1/2 tablespoon.
- Garnish with additional chopped cilantro and scallions and even some red pepper flakes if people are feeling really daring.
- Serve immediately.
- Yield: makes approx. 44 wontons.
- Serving: this isn’t meant to be a soup, but rather the wontons are supposed to sit in the broth – not necessarily be covered by it.
- Spice it up: if you want it extra spicy feel free to sprinkle with some red pepper flakes.
Keywords: pork wontons
Originally published October 16, 2016.