Charles Phan’s Wonton Dumplings & Chili Oil

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Shrimp & Pork Wonton Filling


Kosher salt

50 fresh square wonton wrappers

1 tablespoon chili paste

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon water or as needed



Place shrimp and pork mixture in a shallow bowl.


Bring a large pot of water with salt to a boil.


Scrape a small amount of wonton filling up against side of bowl and place a ½ teaspoon of filling in the center of a wonton wrapper.


Pinch opposite corners of wonton wrapper together and then pinch all sides tightly together to create a small wonton purse.


You can keep the wontons in the fridge for a few hours until you’re ready to serve them. If you need to hold your uncooked wontons overnight (or for a longer amount of time), spread them out on the baking sheet and freeze them. Once they’re frozen, they can be placed in a bag and won’t stick together.


When you’re ready to cook your wontons, gently drop them in boiling water. They should take approximately 3-5 minutes to cook. Once the skin is tender, remove wonton purses with a spider tool or slotted spoon and place in a serving bowl.


For the chili oil sauce, mix all ingredients together in a small bowl. If the mixture seems to salty, dilute it with water to taste.

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