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These Sichuan Red Oil Wontons are soft, juicy pork wontons tossed in a bold, spicy chili oil sauce. The perfect balance of heat, tang, and umami, this easy homemade wonton recipe tastes just like your favorite Sichuan restaurant and is ready in just 25 minutes.
Sichuan Spicy Wonton In Chili Oil
Chinese wontons are one of the most versatile foods ever created. You can fill them with just about anything, from classic seasoned pork to a mix of pork and shrimp, like in Cantonese-style Shrimp Wontons. Some versions use pork and vegetables such as leeks, which are popular in Northern China.
There are also different ways to cook them. The most common is to boil and serve them in soup, like regular Wonton Soup. You can also deep fry them until golden to make Fried Wontons and serve with Dumpling Dipping Sauce.
But my favorite has to be the Sichuan version. These Sichuan spicy wontons in chili oil are boiled, drained, and then tossed in a bold, aromatic sauce made with homemade Chili Oil and black vinegar. Known as Hong You Chao Shou (紅油抄手) in Chinese, the name literally means “crossed hands,” said to come from how the folded wontons resemble arms folded across the chest. Each bite is silky, juicy, and coated in fiery red oil that warms you right up. They’re cozy, addictive, and once you try them, you’ll understand why they’re the king of all wontons.
Ingredients You’ll Need
For The Sauce
- Ground pork – Go for 80% lean and 20% fat (or 70% lean and 30% fat) for a juicier, more flavorful filling.
- Wonton wrappers
- Chinkiang black vinegar
- Chili Oil
Check out the recipe card below for all the ingredients and details.
Pro Tip #1: Why I Use 80/20 Ground Pork
I like using ground pork that’s about 80% meat and 20% fat because it keeps the wonton filling juicy and flavorful. If the meat is too lean, the wontons can turn out dry and less tender. The little bit of fat makes every bite soft and satisfying.
Pro Tip #2: Why Shaoxing Wine Adds Depth
Shaoxing wine gives the filling that distinct umami flavor you taste in authentic Chinese cooking. It also helps keep the pork juicy by tenderizing the meat and adding moisture. Plus, it gets rid of any gamey smell and adds a subtle richness that makes the wontons taste more balanced.
Pro Tip #3: Make Your Own Chili Oil
Homemade chili oil tastes better and is so much cheaper than store-bought. You get that rich, toasty flavor and beautiful red color, and you can adjust the spice level to your liking. I always keep a jar in the fridge because it lasts for weeks and goes with almost everything. Check out my homemade Chili Oil recipe to make your own.
Pro Tip #4: Why I Use Chinkiang Black Vinegar
Chinkiang black vinegar is dark, glossy, and slightly sweet with a deep, malty aroma. It balances the chili oil’s heat and the saltiness of the soy sauce, giving the sauce that authentic Sichuan restaurant flavor. You can usually find it in a tall glass bottle with a yellow label at Asian grocery stores or online.
Shopping Guide: Choosing The Right Wonton Wrappers
You’ll usually find two types of wonton wrappers at Asian grocery stores: white and slightly yellow ones. The white wrappers are made without egg, so they turn out soft and silky after boiling. The yellow ones contain egg, which makes them a bit firmer and chewier.
For this recipe, you can use either one. The white ones soak up the sauce beautifully, while the yellow ones hold their shape better. Just don’t use the thick, square dumpling wrappers made for potstickers, as they’re too heavy and won’t give you that delicate, silky texture that Sichuan wontons are known for. Look for fresh wrappers in the refrigerated section near the tofu or noodles, or in the frozen section if your store carries them.
Storage & Thawing Tip:
If you’re not using them right away, store the wrappers in the fridge and use them within a few days, or freeze them for up to a month. To thaw, transfer them to the fridge overnight or let them sit at room temperature for about 30 minutes before using. Once thawed, keep them covered with a damp towel to prevent drying.
How To Make Sichuan Red Oil Wontons
In a bowl, mix all the Filling ingredients together until everything is well combined. You don’t need to overmix it, just stir until the pork and seasonings are evenly blended.
In a small bowl, mix all the Sauce ingredients together until everything’s well blended, then set it aside for later.
To wrap the wontons, spoon about a teaspoon of filling into the center of a wrapper.
Pro Tip: Keep the wonton wrappers covered with a damp towel or plastic wrap while you work so they don’t dry out and crack.
Dip your finger in a bit of water and run it around the edges to help seal it later. This step is super important so the wontons don’t open up while cooking.
Fold the wonton in half to make a triangle, then press the edges together to seal it tight. Make sure there aren’t any gaps or air pockets so the filling stays inside when you cook it.
Next, use your thumb and index finger to bring the two corners down. It’s super easy once you get the hang of it.
Now, take the right corner and fold it over the left, then pinch to seal it tight. If it’s not sticking, just dab a little water on the corners to help them hold together. Once you’re done, place the wrapped wontons on a floured surface or a plate lined with parchment paper so they don’t stick to each other.
Bring a pot of water to a boil, then gently drop in the wontons. Give them a light stir with a ladle so they don’t stick together. Let them cook until they float to the top, which usually takes about 1 to 2 minutes. Once they’re done, scoop them out with a strainer or slotted spoon, shake off any extra water, and transfer them straight into a bowl.
Spoon your desired amount of sauce over the wontons, then gently toss them so each one gets nicely coated. Make sure every bite is covered in that spicy, flavorful sauce.
Move the wontons to a serving plate, sprinkle some sesame seeds on top, and serve them right away while they’re still warm and silky.
Frequently Asked Questions
Yes. Pork gives the best juicy texture, but ground chicken or shrimp also work well. Just make sure the filling stays moist and well-seasoned so the wontons stay tender.
Yes, you can. Wrap the wontons and keep them in the fridge for up to a day before cooking. Cover them with a damp towel so they don’t dry out. If you want to store them longer, freeze the uncooked wontons on a tray until firm, then transfer to a bag. You can boil them straight from frozen.
Yes. Arrange uncooked wontons on a tray lined with parchment paper, freeze until solid, then transfer them to a freezer-safe bag. Boil straight from frozen when ready to cook, adding an extra 1-2 minutes to the cooking time.
You can easily control the spiciness. Use less chili oil for a milder flavor, or add more to the sauce, or drizzle extra on top of the wontons for a bolder kick.
Keep the cooked wontons and sauce in separate airtight containers in the fridge for up to 3 days. When ready to eat, bring a pot of water to a gentle boil and warm the wontons for about a minute until heated through. Reheat the sauce in a small pan, then toss everything together before serving.
This recipe is 73 calories per wonton.
What To Serve With This Recipe
For an easy and wholesome Chinese weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Sichuan Recipes You Might Like
Sichuan Red Oil Wontons
Ingredients
- 20 wonton wrappers, square in shape
- 1 bowl water , to seal the wontons
- 2-3 cups water , to boil wontons
- sesame seeds, for garnishing
Filling:
- 8 oz ground pork
- 1 tablespoon Shaoxing wine, or rice wine
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 3 dashes ground white pepper
- 1/4 teaspoon sugar
- 2 stalks scallions, finely chopped
Sauce:
- ¼ cup soy sauce
- 2 tablespoons Chinkiang black vinegar, preferred, or balsamic vinegar
- 2 tablespoons Chili Oil
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon cilantro leaves, chopped
- ½ teaspoon sesame seeds, optional
Instructions
- In a bowl, combine all the ingredients of the Filling together. Set aside.
- Mix all the Sauce ingredients together until well combined, then set aside.
- To wrap the wontons, place about a teaspoon of the filling in the center of a wonton wrapper. Dip your index finger into a small bowl of water and trace the outer edges of the wrapper. This will help seal the wontons.
- Fold the wonton to form a triangle shape. Pinch the edges of the wrapper to seal tightly, ensuring there are no leaks. Then, using the thumb and index finger of both hands, pinch and fold both corners of the wonton downwards.
- Next, lift the right corner over the left corner and pinch to seal tightly. You can dab a little water on both corners to help secure the seal. Transfer the wontons to a floured surface or a plate lined with parchment paper to prevent sticking.
- Bring the water to a boil. Gently drop all the wontons into the water and stir them gently with a ladle to prevent sticking. Boil the wontons until they float to the top, about 1-2 minutes. Transfer the wontons immediately using a strainer or slotted spoon. Shake off any excess water and transfer the wontons to a bowl.
- Add the desired amount of the sauce to the wontons and gently toss them to coat evenly. Transfer the wontons to a serving platter, garnish with sesame seeds, and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I discovered these wontons about a year ago and my family loves them. In fact, is there a way to make them and freeze them? I would love to be able to prep them early, freeze them, and then just have to make the sauce.
Hi Kate. Yes, you can absolutely make wontons ahead of time and freeze them. Make sure to freeze them separately on a large tray, so they don’t stick to each other. Then remove them from the tray once they are completely frozen, and pack them in a freezer bag. They will keep well in the freezer for about 2-3 months.
can i fry the porkmince mixture instead of boiling
You don’t fry the pork mixture. After boiling, it will be cooked. Red oil wontons are boiled.
So addictive-took 3 mins to cook the wontons in boiling water as measured by an instant thermoprobe, though
Awesome thanks for trying the Sichuan red oil wontons.
Must. Eat. Alll of this. Looks absolutely delicious- cannot wait to try!
Hi, what kind of flour can I use to separate the wontons when wrapped so they won’t stick? I’m very keen to try this recipe!!
How to prevent the wontons from sticking together when they are made in advance for the party. Tks
Corn starch
I flash freeze mine on a cookie tray then separate portions into baggies and cook as needed.
Can I make these the night before?
Yes, but just for the wontons.