Sichuan Red Oil Wontons

4.85 from 13 votes
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Sichuan Red Oil Wontons - Delicious and mouth watering wontons in red oil and black vinegar sauce. Easy recipe for homemade spicy wontons for dinner today.

Spicy Sichuan Red Oil Wontons in Sichuan red oil and black vinegar sauce on a plate, ready to be served.
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Different Chinese Wontons

Chinese wontons are one of the most versatile food ever created. First of all, the filling — the choice between traditionally seasoned ground pork, or a combination of shrimp and pork, as is Cantonese style shrimp wontons.

The filling can also be a combination of pork and vegetables, for example: leeks, as is the popular Northern Chinese dumplings.


How To Make Sichuan Red Oil Wontons

Homemade Szechuan spicy red oil dumplings and black vinegar sauce on a plate.

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 hail from the Sichuan province in China. These 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.


The Chinese Translation

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.


The Best Wonton Recipe

Easy and authentic boiled Szechuan Chinese pork dumplings with spicy red oil ready to serve.

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, for examples: Szechuan beef, Sichuan red oil wontons and bang bang chicken. Just look at the pictures above, don’t they set your mouth watering and stomach rumbling?


Frequently Asked Questions

How many calories per serving?

This recipe is only 169 calories per serving.

Sichuan Red Oil Wontons picked with a pair of chopsticks.

What To Serve With Sichuan Red Oil Wontons

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.85 from 13 votes

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.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 5 people
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Ingredients  

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

Filling:

  • 8 oz (230g) ground pork
  • 2 stalks scallions, finely chopped
  • 1 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 dashes ground white pepper

Sauce:

  • 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
  • cilantro leaves, chopped

Instructions 

  • 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.
  • 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 the 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.

Nutrition

Serving: 5people, Calories: 169kcal, Carbohydrates: 21g, Protein: 14g, Fat: 26g, Saturated Fat: 6g, Cholesterol: 35mg, Sodium: 1831mg, Fiber: 1g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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45 Comments

  1. Kate Z says:

    5 stars
    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.

    1. Rasa Malaysia says:

      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.

  2. richard gilbert says:

    can i fry the porkmince mixture instead of boiling

    1. Rasa Malaysia says:

      You don’t fry the pork mixture. After boiling, it will be cooked. Red oil wontons are boiled.

  3. Yeh Ximin says:

    5 stars

  4. Wendy Mower says:

    5 stars
    So addictive-took 3 mins to cook the wontons in boiling water as measured by an instant thermoprobe, though

    1. Rasa Malaysia says:

      Awesome thanks for trying the Sichuan red oil wontons.

  5. Mahy Elamin says:

    5 stars
    Must. Eat. Alll of this. Looks absolutely delicious- cannot wait to try!

  6. Mandy says:

    Hi, what kind of flour can I use to separate the wontons when wrapped so they wonโ€™t stick? Iโ€™m very keen to try this recipe!!

  7. Pris says:

    How to prevent the wontons from sticking together when they are made in advance for the party. Tks

    1. Chelseyal says:

      Corn starch

    2. Jessica says:

      I flash freeze mine on a cookie tray then separate portions into baggies and cook as needed.

  8. Yang says:

    5 stars
    Can I make these the night before?

    1. Rasa Malaysia says:

      Yes, but just for the wontons.