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Chuan Wei Hun Tun (Sichuan Wontons in Chili Sauce)

Course Main
Cuisine Chinese
Keyword China, Chinese, dumpling, meat, pork, Sichuan, wonton
Prep Time 40 minutes
Cook Time 8 minutes
0 minutes
Total Time 48 minutes
Servings 4 Servings


  • 50 round wonton wrappers
  • 1/2 pound ground pork
  • 1 egg lightly beaten
  • 1 1/2 teaspoon grated ginger
  • 2 tablespoons Chinese rice wine
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper


  • 1 teaspoon minced garlic
  • 4 tablespoons black soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons chili oil
  • 1 tablespoon sliced green onion


  • In a medium bowl, combine pork, egg, ginger, rice wine, salt, and pepper.
  • Place wonton wrappers on work surface, covering those not in use with a towel. Fill a small bowl with water. Place a teaspoonful of filling in the center of the wonton wrapper. Dip your finger in the water and wet the edges of the wrapper. Fold in half over the filling, pressing the edges together to seal. Repeat until you run out of wrappers or filling.
  • Bring a large pot of water to a boil. Add filled wontons, a few at a time to not overcrowd, and boil until pork is cooked through, 5-8 minutes. Use a large slotted spoon to remove from water and drain. Repeat with remaining wontons.
  • While the wontons are boiling, place 1/4 teaspoon garlic in the bottom of 4 bowls. Add 1 tablespoon soy sauce, 1/8 teaspoon sugar, and 1/8 teaspoon cinnamon to each. Divide the cooked dumplings among the 4 bowls. Pour 1 tablespoon chili oil over each bowl and garnish with green onions. Stir to coat the dumplings in the sauce before serving.