Sichuan Red Oil Wontons (红油抄手)
March 05th, 2012 19 Comments

Sichuan Red Oil Wontons (红油抄手)

Sichuan Wontons
Sichuan Wontons pictures (4 of 5)

The wonton has to be one of the most versatile food ever to be created. First of all, the stuffing, which is traditionally seasoned minced pork, can also be a combination of shrimp and pork, ala Cantonese style shrimp wontons. Or have leeks added, which is a popular Northern Chinese style. Then there is the cooking method. The traditional way is to boil and serve in a soup, such as the regular wonton soup. But it can also be deep-fried and served with dipping sauce. And then there’s the Sichuan style, where the wontons are boiled, drained and then serve in a spicy chili oil black vinaigrette sauce. These are called Sichuan Red Oil Wontons.

Sichuan Red Oil Wontons are more popularly known as Red Oil Chao Shou (紅油抄手). When literally translated, Chao Shou means ‘crossed hands’ or ‘arms folded’. The name may have originated from its similarity to the way people might fold their arms across their chests during the cold weather in Sichuan, which is exactly how the two lower corners of the wonton are folded after it’s been shaped into a triangle, crossed over the meat filled mid section.

Sichuan Wontons

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 very cockles of your heart.

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19 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?

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