Cold Shanghai Wontons in Peanut Sauce and Chili Oil
Silky pork wontons served chilled in a rich, creamy peanut sauce with aromatic chili oil and Sichuan peppercorns. This refreshing twist on traditional wontons combines savory umami-packed filling with cooling temperature and bold Chinese flavors. Perfect for hot summer days or as an impressive appetizer for dinner parties. The contrast between the tender dumpling wrapper, seasoned pork filling, and complex sauce creates layers of texture and taste that make this dish memorable.
Ingredients
- 1 pound ground pork
- 2 green onions, thinly sliced
- 2 tablespoons cilantro, chopped
- 2 tablespoons garlic, chopped
- 1 tablespoon ginger, grated
- ¼ cup pickled jalapenos, choppedfresh chilies1:2heat
Adjust heat level to preference
- ¼ cup parmigiano reggiano, grated
- 2 teaspoons toasted sesame oil
- 2 teaspoons fish sauce
- 1 teaspoon ground white pepper
- 1 teaspoon potato starch
- 32 wonton wrappers
- ½ cup peanut butter
- ⅓ cup apple juice
- 2 cloves garlic, minced or grated
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- ¼ cup chili oil
- ¼ cup balsamic vinegar
- 1 tablespoon toasted sesame oil
- ¼ cup peanuts, chopped
- ¼ cup green onions, sliced
- 2 teaspoons Sichuan peppercorns, toasted and ground
Instructions
- 1
Mix all filling ingredients except wonton wrappers
- 2
Place 1 tablespoon of pork mixture in center of each wrapper
- 3
Wet edges with water, fold and seal wontons
- 4
Bring large pot of water to boil
- 5
Cook wontons in batches of 6-10 until they float, about 2-3 minutes
- 6
Transfer cooked wontons to ice water bath to chill
- 7
Puree peanut sauce ingredients in food processor until smooth
- 8
Chill sauce in refrigerator if desired
- 9
Divide wontons between 4 bowls
- 10
Pour peanut sauce over wontons
- 11
Drizzle with chili oil, sesame oil, and vinegar
- 12
Sprinkle with chopped peanuts, green onions, and ground Sichuan peppercorns
- 13
Serve cold
Tips
Keep wontons well-sealed to prevent filling from leaking during cooking
Ice water bath stops cooking process and ensures wontons stay tender
Make sauce ahead and chill for better flavor development
Good to Know
Refrigerate assembled dish up to 2 days
Make wontons and sauce separately up to 1 day ahead
Serve immediately after assembling for best texture
Common Mistakes
Seal wonton edges firmly to avoid filling leaking during cooking
Don't overcook wontons or they become mushy
Chill wontons completely before saucing to prevent dilution
Substitutions
Nut-Free Alternatives
General Alternatives
Adjust heat level to preference
FAQ
Can I freeze the wontons?
Yes, freeze uncooked wontons on a tray, then transfer to bags. Cook directly from frozen, adding 1-2 minutes to cooking time.
What if I don't have Sichuan peppercorns?
Substitute with black pepper or omit entirely. The dish will lack the signature numbing sensation but remain delicious.
How long will leftovers keep?
Assembled wontons keep 2 days refrigerated. Store sauce separately for best texture and combine just before serving.