Pangsit Chili Oil has become one of the most viral snacks in Indonesia, thanks to its combination of chewy texture and a generous drizzle of highly aromatic, savory, and spicy Chili Oil. This dish is a simple yet brilliant marriage of Chinese dumplings with a distinct Indonesian spicy twist.

Its popularity soared because Pangsit Chili Oil is very easy to make at home and has become a lucrative food business idea for many.

The Keys to Perfect Pangsit Chili Oil

A perfect Pangsit Chili Oil has three essential elements:

1. A Juicy Filling: The dumpling filling must be tender and moist (not dry) to give that satisfying, “exploding” sensation when bitten into.
2. Chewy Wontons (Pangsit): The dish typically uses boiled or steamed wonton wrappers, not the fried kind, to achieve a desirable chewy texture.
3. Aromatic Chili Oil: This is the star of the show. Good Chili Oil must be fragrant with garlic, have a slight smoky flavor from dried chilies, and possess a strong umami taste

Recipe: Practical Pangsit Chili Oil

Here is the recipe for making delicious wontons and Chili Oil at home.

A. Wonton Filling Ingredients:

• 250 gr chicken fillet (finely minced or processed in a food processor)
• 1 egg (use only the white)
• 2 tbsp tapioca starch
• 1 stalk scallion, thinly sliced
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar, 1 tsp chicken powder, salt, and pepper to taste
• Sufficient ready-made wonton wrappers

B. Chili Oil Ingredients:

• 150 ml vegetable oil
• 5 cloves garlic, finely minced
• 3 tbsp chili flakes (coarsely ground dried chilies)
• 2 tbsp chili powder
• 1 tsp dried shrimp (ebi), ground until fine (optional, for umami flavor)
• Salt and seasoning powder to taste

Instructions:

1. Prepare the Wonton Filling:
   • Mix all the filling ingredients (minced chicken, egg white, tapioca, scallion, oyster sauce, sesame oil, and all seasonings). Stir until the mixture is uniform and feels slightly sticky.
2. Shape the Wontons:
   • Take one wonton wrapper. Place 1 teaspoon of the filling mixture in the center.
   • Brush the edges of the wrapper with a little water, then fold and seal to form a wonton shape.
3. Cook the Wontons:
   • Boil water. Add the wontons and boil until they float (about 3-5 minutes). Lift and drain. Coat the boiled wontons with a little oil to prevent them from sticking together.
4. Make the Chili Oil:
   • Heat the vegetable oil. Sauté the minced garlic until half-dried (do not let it burn). Turn off the heat.
   • In a heat-resistant bowl, mix the chili flakes, chili powder, ground dried shrimp (if using), salt, and seasoning powder.
   • Pour the hot oil and the sautéed garlic over the chili mixture. Stir well. The oil will sizzle and release its characteristic spicy aroma.

Serving Steps (The Key to Deliciousness):

1. Prepare a serving bowl. Pour 2–3 tablespoons of Chili Oil into the bottom of the bowl.
2. Add a little soy sauce and sesame oil (optional).
3. Place the boiled wontons into the bowl.
4. Stir gently until all the wontons are coated with the savory and spicy Chili Oil.
5. Serve immediately, optionally garnished with sliced scallions or toasted sesame seeds.

This Pangsit Chili Oil proves that a simple recipe, when executed well (especially the chili oil component), can become a beloved culinary phenomenon.