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Sichuan Red Oil Wontons

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.

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40 COMMENTS... read them below or add one

    • Rasa Malaysia

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

  1. 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

  2. chinese cuisine

    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!

  3. James

    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?

  4. Steve

    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!!

  5. 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!

  6. Sunny

    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.

  7. Jo

    You had the recipe for Sichuan Spicy Chili Oil on this page before, is there a way to get it back? Bookmarked this over a year ago and I see it has been replaced by the recommendation to purchase it ready made! :)

  8. Jhon Whiet

    Wow! Awesome…no seriously.
    These are amazing.

    One problem.
    I…uh, I kinda…mess it up? Maybe?

    Please add the part where you don’t cook the meat.
    Thanks a won-ton ;)

    (like Orange Memes IV on Facebook)

  9. Rix

    Hi! I really love your website! I finally found that brand you used for the sichuan chili oil and I really want to try this recipe. However, I saw two kinds, one is a “spicy chili crisp” and the other is “chili oil” which should I use, please? Thanks and more power!

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