Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Spicy Sichuan Wontons


One of the secrets of these epic dumplings is in the light and silky filling: pork, spring onion and ginger moistened with chicken stock and egg. Wontons can be prepped ahead and frozen or refrigerated, then cooked from frozen when you’re ready to serve them.




20 minutes

20 minutes

Makes 40

250g (9 oz) pork mince

¼ cup finely sliced spring onion (scallions)

1 tbsp finely grated ginger

1/8 tsp ground white pepper

¼ cup chicken stock

2 tsp cornstarch, plus extra for dusting

1 egg

1 tsp sea salt

40 wonton wrappers

sesame seeds (optional)

Spicy red sauce:

4 tbsp homemade chilli oil (plus 2 tsp of the chilli powder from the oil)

4 tbsp light soy sauce

2 tbsp white vinegar

¼ clove of garlic, finely grated

2 tbsp finely sliced spring onion (scallions)

1 tbsp finely chopped coriander (cilantro) stems and leaves

Step 1

To make the spicy red sauce, combine the ingredients in a bowl and set aside.

Step 2

For the wonton filling, in a large bowl, place the pork, spring onion, ginger, pepper, chicken stock, cornstarch, egg and salt. Mix vigorously until smooth and sticky.

Step 3

Hold a wonton wrapper in the palm of your hand so that one corner is facing you. Place about half a teaspoon of the filling into the bottom corner of the wonton wrapper. Fold the bottom corner of the wrapper over the filling and continue rolling up the wrapper until you nearly reach the opposite corner (leave a little of the point of the opposite corner over hanging). Now lock the filling inside the wrapper by pushing both open ends of the wrapper together. Brush ends with a little water and then bring the ends together and press firmly to secure. Place onto a tray dusted with cornstarch.

Step 4

If you’re not going to cook these within a couple of hours, cover with cling film and store in the freezer. The moisture from the filling can turn the wonton wrappers sticky if left in the fridge for too long. Wontons can be cooked from frozen.

Step 5

Bring a large pot of boiling water to the boil. Cook the wontons in batches in the boiling water for 4-5 minutes or until cooked through. Drain with a slotted spoon and transfer to serving bowls. Generously spoon over the spicy red sauce and sprinkle with sesame seeds if using.

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What our customers say

Rated 5 out of 5
5 out of 5 stars (based on 4 reviews)
Very good0%
November 7, 2022


I can’t believe that I havent written a review on this recipe earlier! Family favourite for the past couple of years. We make them not spicy for the kids. Our and friend’s kids can’t get enough and the parents really enjoy them. Lost the count on how many times I ve given the recipe.

July 25, 2022

Amazing and worth the wait

I’ve seen this recipe on Facebook for a few years and always wanted to try it. I finally got the ingredients today that I didn’t have on hand and made them for dinner. I didn’t have any chili oil, so I added a TINY bit of Garlic Chili Sauce. (I’m going to make her chili oil before I make this again.). Unfortunately myself and my family think cilantro tastes metallic, so I put in half the amount because I wanted the full experience.This was amazing. We had it with a side of broccoli. I’ve tried several of Marion’s recipes and I have never been disappointed. I love watching the videos of her and her mother and I can’t wait to try something new.

July 25, 2022

Amazing and worth the wait

I enjoy watching Marion and her mom in the videos and I’ve tried several of the recipes. I’ve never been disappointed. I’ve had this dumpling recipe bookmarked for a couple years and finally bought the ingredients today that I didn’t have on hand. We just had it and it’s so delicious. I’m going to make some of Marion’s chili oil before I make it next time, but I put 1/2 tsp of Huy Fong Garlic Chili Sauce in it for a tiny bite. (I’m not supposed to eat spicy food for health reasons.) Unfortunately my family and I are included in those who think cilantro tastes metallic, so I only put in half the amount. I wanted to try the full experience, so I didn’t omit it entirely. These recipes are absolutely amazing. Thank you Marion for sharing the recipe. All types of Asian are favorites of my family and myself, and this is going into our regular rotation.

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