Sichuan Red Oil Wontons
November 21st, 2014 33 Comments

Sichuan Red Oil Wontons

PinterestFollow me
FacebookLike Me

Sichuan Red Oil Wontons - delicious and mouthwatering spicy wontons in Sichuan red oil and black vinegar sauce. Easy recipe for homemade spicy wontons |

Sichuan Red Oil Wontons Recipe (红油抄手)

Yield: 20 | Prep Time: 20 Minutes | Cook Time: 5 Minutes


20 wonton wrappers, square in shape
1 small bowl water, to seal the wontons
2-3 cups water, to boil wontons
White sesame, for garnishing


8 oz ground pork
2 stalks scallions, finely chopped
1 teaspoon sesame oil
1/4 teaspoon sugar
1/4 teaspoon salt
3 dashes ground white pepper


1/3 – 1/4 cup soy sauce
2 tablespoons Chinese Chinkiang black vinegar (preferred), or balsamic vinegar
2 – 3 tablespoons store-bought Sichuan chili oil
1 teaspoon sesame oil
1 teaspoon sugar
Some cilantro leaves, chopped


In a bowl, combine all the ingredients of the Filling together. Set aside.

Mix all the Sauce ingredients together. Set aside.

To wrap the wontons, place about a teaspoon of the Filling in the center of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.

Sichuan Red Oil Wontons - delicious and mouthwatering spicy wontons in Sichuan red oil and black vinegar sauce. Easy recipe for homemade spicy wontons |

Fold the wonton up to form a triangle shape. Pinch the wonton wrapper to seal tight and make sure there is no leakage. Using the thumb and index finger of both hands, pinch and fold both corners of the wonton downwards. Then, lift the right corner over the left corner, pinch to seal tight. You might dab a little water on both corners to help seal the wontons. Transfer the wontons to a floured surface or a plate lined with parchment paper. This will ensure that the wontons don’t stick to the surface.

Bring the water to boil. Gently drop all the wontons into the water and gently stir the wontons with a ladle to prevent sticking. Boil the wontons until they float to the top, about 1-2 minutes. Transfer the wontons out immediately with a strainer or slotted spoon. Shake off the excess water and transfer the wontons to bowl. Add the desired amount of the Sauce to the wontons and gently toss them to coat evenly. Transfer to a serving platter, garnish with some sesame seeds and serve immediately.


Tagged as:

33 comments... read them below or add one

  1. J Radojevic says:

    You really need a visual for wrapping the wontons. I just don’t get it!

    • Rasa Malaysia says:

      As instructed in the recipe step 1-7, there is also a visual mentioned, pg. 2. picture gallery, picture #2.

  2. kankana says:

    i am go for days with wonton! Let it be in any form or any shape or any fillings. This is making me crave for some wonton now.

  3. Another fantastic recipe! I used to have these at a place called Grandview in Burlingame, CA. These are exactly the same as I remember. Thank you Rasa.

  4. Renee Zimmers via Facebook says:

    are you on pinterest? you should :)

  5. Fern says:

    I like picture #4…drowned in chilli oil…it’s making me hungry!

  6. Pingback:Sichuan Red Oil Wontons from Rasa Malaysia - Martha's Circle

  7. Saif says:

    I love the recipe of the Sichuan Spicy Chili Oil. Can you tell me it’s shelf life if I keep it in the fridge?

  8. Pingback:Thirsty Mike Cooks: Pork Dumplings with Spicy Soy Dipping Sauce « Hungry Lindsay

  9. JT says:

    My family doesn’t eat pork, is it possible to use a shrimp filling? Or would it be better to use a pork substitute?

  10. Thank you for sharing the technique for folding these wontons – they look absolutely amazing! I love making and eating wontons – so do my family & friends. Now I have some new dipping sauces to add to them. Thanks for the inspiration

  11. chinese cuisine says:

    now i got to make my own wonton, and im so glad that i dont have to go malls just to have this.thank you for sharing!

  12. Forevalove says:

    I love your website!

  13. James says:

    Thanks for the recipe!

    Instead of boiling, is it ok to steam the dumplings? If so how long would be suitable to cook the wonton wrapper and the pork mixture inside?

  14. T says:

    Great recipe! Filling should be softly cooked prior to filling the wrapper.

  15. Jenney Ho says:

    What wonton wrapper brand were you using?

  16. Steve says:

    I must have made a million dumplings over the years, and your filling is so similar to mine, but your dipping sauce – by far – is the best I’ve ever had! Thank you!!

  17. elf says:

    mmmmm….looks delicious! It looks like a little fish. I will make tomorrow!

  18. Craig says:

    Hi! Thanks for the great recipe! I made these last night for a superbowl party and they were a huge hit! I did bake the meatballs before making wontons though. I felt like the meat wouldn’t cook in 1-2minutes? Anyway they were fantastic. I will make them again. I had to add some sugar and water to the sauce to ‘tame’ it a little. Very good. I love all the recipes on this blog!

  19. Fee lee says:

    Look so yummy !….am surely going to include this in my new year feast.

  20. Heather says:

    Can these also be fried?

  21. suneet says:

    Same question. Could these be boiled, then quickly browned in a pan like a potsticker and then tossed in the sauce?

  22. Sunny says:

    I found this recipe while searching for a way to recreate some delicious Szechuan dumplings I ate at the Z and Y Restaurant in San Francisco’s Chinatown. I followed the recipe almost exactly (using the larger amount of chili oi), except 1) my chili oil didn’t have any flakes of chili (like I saw in your picture), so I also added about a tablespoon of chili paste in oil. Also, I’m pretty sure Z and Y’s dumpling sauce had garlic and a bit of tongue-numbing Szechuan peppercorns, so I put in a dash of each. Anyway, these were delicious, very close to what I was trying to replicate, and the hit of the party I took them too–all were eaten! I will definitely be making this again.

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS