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Sichuan Spicy Wonton in Chili Oil in a large blue and gray bowl.
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Sichuan Spicy Wonton in Chili Oil

A recipe for Sichuan Spicy Wonton in Chili Oil (紅油抄手)! Homemade pork wontons are boiled, then served with an aromatic red chili oil sauce.
Course Main
Cuisine Chinese
Keyword chili, China, Chinese, dumpling, meat, pork, Sichuan, wonton
Prep Time 40 minutes
Cook Time 5 minutes
Resting Time: 15 minutes
Total Time 1 hour
Servings 40 -50 Dumplings

Ingredients

Pork Wontons:

  • 50 square wonton wrappers
  • 1 pound (450 grams) ground pork
  • 1 large egg
  • 2 tablespoons Shaoxing wine Chinese rice wine
  • 2 teaspoons freshly grated ginger
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon finely chopped green onion

Chili Sauce:

  • 1/4 cup (60 milliliters) chili oil
  • 2 tablespoons (30 milliliters) Chinkiang vinegar black vinegar
  • 1 tablespoon (15 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) sesame oil
  • 2 cloves garlic peeled and minced
  • 1/2 teaspoon sugar
  • 1 green onion thinly sliced

Garnish:

  • Thinly sliced green onion
  • Torn cilantro leaves

Instructions

To make the pork wontons:

  • In a large bowl, add the pork, egg, Shaoxing wine, ginger, salt, white pepper, and finely chopped green onion.
  • Mix together until well combined and the texture is similar to a paste. Cover the bowl and refrigerate for 15 minutes.
  • Place the wonton wrappers on a work surface and add water to a small bowl. Cover the wrappers not currently in use with a towel. Line a large baking sheet with parchment.
  • Place a small spoonful of filling in the center of a wrapper. Fold in half over the filling, pressing the edges together to seal.
  • Dip your finger in the water and wet the edges of the wrapper. Fold the wrapper in half over the filling and seal the edges well, pushing out any excess air and forming a triangle.
  • Brush the two corners on the long side of the triangle with water and bring together to cross over each other. Push together to seal well. Place the formed dumpling on the parchment-lined baking sheet and repeat with remaining filling and wrappers.
  • Bring a large pot of water to a boil. Add filled wontons, a few at a time to not overcrowd, and boil until the wrappers are translucent and the pork filling is cooked through, about a minute after they rise to the surface (around 5 minutes in all).
  • Use a large slotted spoon to remove from the water. Repeat with remaining wontons. Reserve the cooking water.

To form the chili sauce:

  • In a medium bowl, whisk together the chili oil, vinegar, soy sauce, sesame oil, garlic, sugar, and green onion.

To serve:

  • Divide the cooked dumplings among serving bowls.
  • Drizzle about equal parts of the hot cooking water and chili sauce over the cooked wontons. Toss to combine.
  • Serve immediately with cilantro and thinly sliced green onions.