Ingredient Notes, Cook’s Tips, and FAQs
- Chilies: Use as many or as few chilies you like depending on your heat level preference. But note that these wontons are meant to be spicy and garlicky, like a Thai holy basil stir-fried dish.
- Thai Holy Basil: Look for holy basil at an Asian supermarket or Thai groceries store. Substitute with Thai sweet basil or Italian basil if unavailable.
- Wonton Wrappers: You can use either store-bought or homemade wonton wrappers or dumpling skins. Dumpling skins tend to be thicker and are circular in shape, while wonton wrappers are square shaped and slightly thinner. Look for them in the fridge section at a Chinese grocery store, Asian supermarket, or a fresh noodles and dumplings skin shop if there’s one near you.
- Mortar & pestle: If you don’t own a mortar and pestle, smash the chilies and garlic with the flat side of your knife and finely chop until a paste-like texture is achieved. Or roughly chop them and then briefly blend in a mini blender or food processor.
- Proteins: You can make these wontons with just one or two types of proteins if you prefer, and use any combination of two proteins that you like.
- How to freeze wontons: After lining up a tray with assembled wontons, cover the tray tightly with cling wrap and freeze for 1-2 hours or until solid. Don’t leave them in the freezer for too long as they may crack. Remove the cling wrap and transfer the wontons to a freezer-friendly bag (Ziploc bag). Be sure to squeeze out any air before sealing the bag and placing in the freezer to avoid freezer burn. Freeze for up to 3 months. Follow the same method above for cooking wontons from frozen.
- If cooking less wontons: If you are only pan-frying 4-6 wontons, follow the same cooking method but pour in ¼ cup of water into the pan only.
- See post above for more tips, how to make these vegetarian, and how to steam the wontons if preferred.