• Skip to main content
  • Skip to primary sidebar

Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Recipes
  • Cuisine
  • Ingredient
  • Type
  • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cuisine
    • Ingredient
    • Type
    • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Best

    Updated: Apr 23, 2023 by Marc · 6 Comments

    Spicy Wontons in Chili Oil (红油抄手)

    With a tender pork filling wrapped in a slick noodle, these Spicy Wontons get tossed in a fiery Sichuan-style sauce that's loaded with umami. They make for an appetite-boosting starter or satisfying main that can be prepped ahead and served in a matter of minutes.
    Recipe Video Pin
    With tender pork dumplings wrapped in a slick noodle and tossed with a fiery Sichuan-style sauce, these Spicy Wontons in Chili Oil are easy to make and delicious!.

    Table of contents

    • What are Spicy Wontons?
    • Spicy Wonton Sauce
    • Wontons
    • Spicy Wonton Garnishes
    • Make Ahead

    What are Spicy Wontons?

    When you hear the word "wonton", you might associate it with "soup." That's because the original migrants who brought Chinese food to America came from port cities in southern China, where wontons are typically served in soup. I've posted my take on a Cantonese-style wonton noodle soup before, which reflects the region's proximity to the ocean by including shrimp in the dumplings and serving them in a seafood-based broth.

    China is a big country though, and other regions have their own take on this diminutive dumpling. In Sichuan Province, the dish is called hóng yóu chāoshǒu(红油抄手), which literally means "red oil crossed hands" one look at the vermillion chili oil glazing the wontons gives away the first half of the name, and if you look at the uncooked wontons from a certain angle, they do look a bit like crossed hands.

    Sichuan is a landlocked province in southwestern China that's known for their blazing hot cuisine which is driven by the region's affinity for chili peppers and the tongue-tingling Sichuan peppercorn. Wontons from this region are usually made with pork, instead of seafood, and they're served with a piquant sauce that strikes the perfect balance between spicy, savory, sweet, and sour.

    These spicy Sichuan-style wontons in fiery chili oil are easy to make and irresistibly good.

    Spicy Wonton Sauce

    The primary ingredient in the sauce for Spicy Wontons is chili oil. While you can get this in jars at Asian grocery stores, I highly recommend making it yourself as it allows you to make one that's just the right spiciness for you. Check out my recipe for making Homemade Chili Oil. It's fairly simple to do, and it's so good, you'll find yourself drizzling it on everything.

    The sauce is traditionally seasoned with a spiced sweet soy sauce which is what gives the sauce it's unique sweet herbal flavor. Since my version of chili oil already includes these herbal notes, I just use an ordinary sweet soy sauce like Kecap Manis for this. Since Kecap Manis is a bit too sweet on its own, I like to blend it with regular soy sauce, so you get a nice balance of sweet and savory. If you can't get your hands on sweet soy sauce, you can make it by cooking some unrefined brown sugar or palm sugar with soy sauce.

    As for the vinegar, you want to look for one that says Chinkiang Vinegar or Zhenjiang Vinegar. The vinegar is black, and as the color would suggest, it has a full-bodied flavor thanks to the unique fermentation and aging process it undergoes. Compared to regular rice vinegar, it's less tart and has a mild sweetness that makes it a wonderful ingredient to have in the pantry. If you can't find this Chinese black vinegar near you, a bottle of fake Balsamic vinegar will work in a pinch. I know that seems like an odd piece of advice, but real balsamic is too sweet and viscous for this dish.

    Finally, I like to add a bit of raw garlic to the sauce. My chili oil has a ton of caramelized garlic in it, but fresh garlic has a different spicy kick that lends a pungent note to this flavorful sauce.

    These pillowy pork wontons tossed in spicy Sichuan chili oil are easy to make and mind-blowingly good.

    Wontons

    One thing that most wontons have in common is that they tend to have a high wrapper to filling ratio, which makes them look a bit like a Siamese fighting fish when boiled. You see, unlike Shumai, where you're meant to enjoy the filling, wontons are all about the slick noodly wrapper.

    In order to maximize the enjoyment of the wrapper, I like to keep my filling simple. Instead of adding chopped aromatics like ginger, garlic or scallions to the filling, I use ginger juice and leave the garlic and scallions for the sauce. This creates a soft pillowy filling without any contrasting textures that would clash with the satiny wrappers. This allows the umami-rich filling to harmonize with the ultra flavorful chili oil creating an excellent balance of tastes and textures.

    Beyond the ginger juice, I add just a bit of Shaoxing wine, Chinese five spice, and white pepper to the filling and then bind it all together with an egg and some potato starch. These later ingredients will gel as the wonton cooks though, capturing any juices released by the pork before they have a chance to escape into the boiling liquid. Because of the relatively high ratio of egg to meat, the filling will be a bit loose, but since you're not going to put a bunch of filling into each wonton, this shouldn't be a problem.

    Wrapped wontons on a try look like people with their hands crossed.

    As for how to wrap the wonton, there are several methods, but since the name of this dish is "red oil crossed hands," I like to cross the two long ends of the wonton together in the center. You can check out the video below for a more detailed guide on how to wrap these.

    Spicy Wonton Garnishes

    To finish off my bowl of steamy wontons in chili oil, I like to sprinkle some chopped scallions and cilantro leaves on top. If you're feeling brave, you can also grind some Sichuan pepper on top, which adds a wonderful touch of evergreen and citrus on the nose, and a numbing heat to the palette.

    Make Ahead

    The spicy sauce can be made up to a week in advance and kept in the fridge. The wontons can be made up to a day in advance, but be sure to keep them on parchment paper with enough space between each one so that they don't stick together. You can also freeze them on a sheet pan and then transfer them to a sealed container or bag for longer-term storage. If you do end up freezing the wontons, be sure to give them a little longer to cook through.

    Other Dumpling Recipes

    • Vegetable Gyoza
    • Shrimp & Pork Shumai
    • Mitarashi Dango
    • Wonton Soup

    📖 Recipe

    These pillowy pork wontons tossed in spicy Sichuan chili oil are easy to make and mind-blowingly good.

    Spicy Wontons in Chili Oil (红油抄手)

    4.75 from 4 votes
    Print Pin Discuss
    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    Total Time 20 minutes mins
    Yield 4 servings

    Units

    Ingredients 

    for sauce

    • ⅓ cup homemade chili oil
    • 1 tablespoon sweet soy sauce (Kecap Manis will work)
    • 1 tablespoon soy sauce
    • 1 tablespoon Chinkiang black vinegar
    • 4 grams garlic (grated)

    for wontons

    • 250 grams ground pork
    • 1 egg
    • 2 teaspoons Shaoxing wine
    • 2 teaspoons ginger juice
    • 2 teaspoons potato starch
    • ½ teaspoon toasted sesame oil
    • ¼ teaspoon salt
    • ¼ teaspoon Chinese five spice powder
    • ⅛ teaspoon white pepper
    • 40 wonton wrappers (depends on the size of the wrapper)

    to serve

    • scallions (chopped, for garnish)
    • cilantro (leaves, for garnish)

    Instructions

    • To make the sauce, whisk the chili oil, sweet soy sauce, regular soy sauce, black vinegar, and garlic together in a bowl.
      Making chili oil sauce for spicy wontons.
    • For the wontons, bring a large pot of water to a boil.
    • Add the ground pork, egg, Shaoxing wine, ginger juice, potato starch, toasted sesame oil, salt, Chinese five spice and white pepper to a bowl and use a gloved hand to first knead, and then beat the mixture together until uniform.
      Making the filling for Sichuan-style wontons in chili oil.
    • To wrap the wontons, place one wonton wrapper in the palm of your non-dominant hand and then add about 1 teaspoon of filling to the center of the wrapper.
      Wrapping sichuan-style wontons.
    • Wet two edges of the wrapper with a finger dipped in a bowl of water.
      Making the best Sichuan-style wontons in chili oil.
    • Fold the wonton wrapper over the filling to form a triangle.
      Folding pork filling into a wonton wrapper.
    • Place the index finger of your dominant hand below the center of the wonton, and then use your thumb and middle finger to press the corners of the wonton shut to seal it. This also forces out any air pockets, which will make your wonton explode when you boil it.
      Sealing the wonton shut.
    • Bring the two long corners of the wrapper together at the center of the wonton and seal them together using a drop of water if needed.
      Giving the wontons their "crossed hands" shape
    • Working in batches, boil the wontons until they float to the surface, and then continue to cook them for another 30 seconds. Your water should not stop boiling when you add the wontons. If it does, you either need to use a bigger pot with more water or add fewer wontons in the next batch.
      Boiling Chengdu-style wontons in chili oil.
    • Once the wontons are done, use a slotted spoon to transfer the wontons to a bowl. You don't need to drain all the boiling liquid as this helps the sauce spread around.
    • Drizzle the wontons with a generous amount of the spicy chili oil sauce and then garnish with scallions and cilantro.
      Chili oil sauce and scallions for Sichuan-style spicy wontons.
    Recipes in your inboxDon't miss out SIGN UP!

    Nutrition

    Calories 593kcalCarbohydrates 49gProtein 19gFat 33gSaturated Fat 8gCholesterol 92mgSodium 958mgPotassium 275mgFiber 1gSugar 3gVitamin A 60IUVitamin C 0.7mgCalcium 50mgIron 3.6mg

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Michelle says

      March 12, 2019 at 9:22 pm

      It looks GREAT! I will be trying this recipe this week. Thank you so much for sharing this culinary delight☺

      Reply
      • Marc Matsumoto says

        March 12, 2019 at 9:45 pm

        Hi Michelle, thanks! I hope you enjoy it!

        Reply
    2. Dave says

      May 23, 2020 at 10:10 am

      Never used Ginger juice...my local Asian supermarket didn’t have it. Is there a substitute or a simple way to make it?

      Reply
      • Marc Matsumoto says

        May 23, 2020 at 10:18 am

        Hi Dave, as far as I know ginger juice is not sold in stores (though it would be really convenient if it were). To make it you just need to grate ginger on a microplane or box grater, and then squeeze the pulp to get the juice. It's a good way to get the flavor of ginger without getting the stringy bits.

        Reply
    3. Kathy Stroup says

      September 05, 2022 at 10:28 am

      Such a wonderful dish! The second batch of wontons I served on bowls of shredded cabbage and carrots so that we could enjoy every drop of that amazing sauce. I was able to tailor the amount of chili oil to suit each diner. The texture contrast was lovely! Made a very satisfying lunch.

      Reply
      • Marc Matsumoto says

        September 07, 2022 at 11:57 pm

        Great idea to serve them on a bed of veggies. It always feels so sinful indulging in a bowl of this, but I think I'd feel a little better about it if I had some cabbage and carrots 😆

        Reply

    Primary Sidebar

    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

    Start Here →

    Trending Recipes

    • Luxuriously smooth scoop of homemade matcha ice cream.
      Matcha Ice Cream (No-Churn)
    • Edamame
    • Experience the irresistible allure of my butter chicken recipe, showcasing tender chicken pieces swimming in a luxuriously smooth and flavorsome sauce.
      Butter Chicken
    • A glossy mirrorlike shine is the hallmark of any great Japanese chicken teriyaki, and this one comes together from just 4 simple ingredients.
      Authentic Chicken Teriyaki
    • A staple of Chinese-American take-out joints, this Chicken Chow Mein recipe is an easy and delicious one-pan meal.
      Chicken Chow Mein
    • Kung Pao Chicken

    Trending Categories

    • Japanese (Modern)
    • Japanese (Traditional)
    • Japanese (Chinese)
    • Stir Fry
    • Easy Weeknight
    • Rice

    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

    Start Here →

    Trending Recipes

    • Luxuriously smooth scoop of homemade matcha ice cream.
      Matcha Ice Cream (No-Churn)
    • Edamame
    • Experience the irresistible allure of my butter chicken recipe, showcasing tender chicken pieces swimming in a luxuriously smooth and flavorsome sauce.
      Butter Chicken
    • A glossy mirrorlike shine is the hallmark of any great Japanese chicken teriyaki, and this one comes together from just 4 simple ingredients.
      Authentic Chicken Teriyaki
    • A staple of Chinese-American take-out joints, this Chicken Chow Mein recipe is an easy and delicious one-pan meal.
      Chicken Chow Mein
    • Kung Pao Chicken

    Trending Categories

    • Japanese (Modern)
    • Japanese (Traditional)
    • Japanese (Chinese)
    • Stir Fry
    • Easy Weeknight
    • Rice

    Footer

    About

    • About
    • Help Me
    • Hire Me
    • Photography
    • FAQs

    Connect

    • Email Updates
    • Contact

    Legal

    • Privacy Policy
    • Cookie Policy

    Copyright © 2023 Marc Matsumoto. All rights reserved