Sichuan Red Oil Wontons http://rasamalaysia.com/sichuan-red-oil-wontons-recipe/
November 21st, 2014 35 Comments

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 | rasamalaysia.com

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.

Originally published on March 5, 2012. Updated with new photos.

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

Chinese wonton has to be one of the most versatile food ever to be created. First of all, the filling—traditionally seasoned ground pork, or a combination of shrimp and pork, as in Cantonese style shrimp wontons. The filling can also be a combination of pork and vegetables, for example: leeks, as in the popular Northern Chinese dumplings. Then, there is the cooking method. The traditional way is to boil and serve wontons in soup, such as the regular wonton soup. Wontons can also be deep-fried and served with dipping sauce. To me, the most enticing and delicious wontons hailed from the Sichuan province in China, where they are boiled, drained and then served in a spicy chili oil and black vinegar sauce. These are called Sichuan Red Oil Wontons, the KING of all wontons.

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

Sichuan Red Oil Wontons are known as Hong You Chao Shou (紅油抄手) in Chinese. When literally translated, Chao Shou means “crossed hands” or “arms folded.” The name may have originated from its similarity to the way people folding their arms across the chest during the cold winter months in Sichuan, which is exactly how the two lower corners of the wonton are folded after the wontons are wrapped into a triangle.

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

This tantalizing little appetizer is appealing anytime, especially during cold weather. One bite of the savory wonton accompanied by the heat of the chili oil is enough to warm the stomach and the heart. I absolutely love this amazing Sichuan red oil wontons recipe, it’s one that I always go back to whenever the temperature dips.

If you haven’t tried spicy Sichuan wontons, you’ve got to make them soon. I guarantee you that you will be enjoy them. Once you try them, you will want more. Sichuan food is utterly addictive, one bite of the incendiary chili oil and the explosive flavors, there is no turning back.  Just look at the pictures above, don’t they set your mouth watering and stomach rumbling?

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35 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.

  23. Jo says:

    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! :)

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