Make your own Chinese New Year inspired wontons with this surprisingly simple recipe. Full of flavor and just a little heat, these wontons are surprisingly easy to make.
Though you can fry wontons in a pot or saucepan, the flared bottom and high wall construction of our sturdy carbon steel 12″ Wok makes it easy to evenly fry homemade wontons without spattering. Instead of fishing your wontons out of hot oil with metal tongs or (gasp!) a tiny fork, use a large wok strainer, which is designed to both lift and drain hot dumplings. Y
If you like dipping your wontons, look for prepared gyoza sauce in the Asian section of most grocery stores. Or add a little extra heat by mixing mayo, lime juice and Sriracha together for a quick, creamy dip.
Make it a Menu
Want to make your own take-out tonight? Here are a few favorite recipes that pair perfectly with these wontons:Print
Simple Spicy Wontons
Homemade wontons, stuffed with spicy chicken, mushrooms and a kiss of Sriracha.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 8
- 2 cups sliced mushrooms
- 1 tablespoon sesame or coconut oil
- 1 egg
- 1/4 pound spicy Italian ground chicken sausage, uncooked
- 2 tablespoons sriracha sauce
- 1 ½ cups coconut oil (for frying)
- 16 wonton wrappers
- 2 tablespoons diced scallions
- ¼ cup cilantro, finely chopped
- ¼ cup gyoza sauce
Place mushrooms in a food processor and pulse until very finely chopped. Heat mushrooms and sesame oil in a large skillet over medium-high heat. Cook just until softened, about 4-6 minutes. Transfer cooked mushroom mixture to a large bowl. Add egg, ground chicken sausage, and sriracha to the bowl, and mix with mushroom mixture until well combined. Heat coconut oil in a small pot over medium heat. While the coconut oil heats, begin preparing the wontons. To make the wontons, spoon ½ tablespoon of mushroom-sausage mixture into the center of 16 wonton wrappers. Moisten the tip of your finger with a little water and run it along all four edges of a wonton wrapper. Gather each of the four corners of the wonton together above the filling, then press the edges to secure them together. Repeat until all wontons have been wrapped. Test fry one wonton at first to ensure the filling is fully cooked. If not, turn down the stove heat slightly to allow the wontons to cook a little longer. Fry 3-4 wontons at a time in the hot oil until golden brown. Continue until all wontons are cooked. Garnish with scallions and cilantro. Serve with gyoza sauce, if desired.
- Serving Size: 16