Sichuan Spicy Wonton In Chili Oil (红油抄手)

Name: Sichuan Spicy Wonton In Chili Oil (红油抄手)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 stalks scallions; 1 tablespoon minced ginger; 80 ml warm water; 200 g minced pork; 1 medium egg; ¼ teaspoon salt; 1 pinch ground white pepper; 40 wonton wrappers; 1 teaspoon minced garlic; 1 tablespoon light soy sauce; 1 teaspoon black rice vinegar; ¼ teaspoon ground Sichuan pepper; ¼ teaspoon sugar; 2 tablespoon homemade chili oil

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5.0

240 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
4 servings
Calories
348 kcal
Course
Main Course
Cuisine
Chinese

Sichuan Spicy Wonton In Chili Oil (红油抄手)

Iris Warren

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Tender meat in slippery wrappers seasoned with a chili oil based sauce, Sichuan spicy wonton combines great flavour and texture. Follow my recipe to make it in 30 mins.

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Ingredients

Servings

For the wontons

2 stalks scallions
1 tablespoon minced ginger
80 ml warm water
200 g minced pork or beef/chicken/turkey
1 medium egg
¼ teaspoon salt
1 pinch ground white pepper
40 wonton wrappers homemade or shop-bought

For each portion of the sauce

1 teaspoon minced garlic
1 tablespoon light soy sauce
1 teaspoon black rice vinegar
¼ teaspoon ground Sichuan pepper see note 1
¼ teaspoon sugar
2 tablespoon homemade chili oil or to taste, see note 2

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Instructions

Mix the filling

Finely chop the scallions. Put the white part into a bowl (keep the green part for garnishing the dish later). Add the ginger. Pour in the water. Leave to infuse for 5 mins.
In another bowl, mix the minced meat, egg, salt and white pepper until well combined.
Remove the scallions and ginger then pour the water into the meat in batches while stirring in one direction until the liquid is fully absorbed.

Shape the wontons

Lay a wonton wrapper on your hand. Dip the back of a spoon in water then use it to wet two neighbouring edges of the wrapper.
Put the filling (about a teaspoon) in the middle. Fold the wrapper to form a triangle. Gently press to seal.
Wet one of the sharp corners of the triangle. Put the other sharp corner over the wet corner. Press to stick two corners securely. Repeat to finish all the wrappers.

Cook the wontons

Bring a large pot of water to a full boil. Gently slide in the wontons. Cook over high heat. Push them around with a spoon to prevent sticking to the bottom (You may cook all 40 wontons at once or in two batches depending on the size of your cookware. They need to be able to move around with ample space).
Once all the wontons rise to the surface, cook for a further minute.

Assemble the dish

While waiting for the wontons to cook, add all the ingredients for the sauce in each serving bowl.
Use a slotted spoon to take out the wontons. Add them into serving bowls.
Garnish with the green part of the scallions saved from step one. Mix well then serve immediately.

Store the wontons

Uncooked wontons freeze well. Lay them on a tray and keep in the freezer until fully frozen. Transfer to an airtight container/bag and put back to the freezer. Consume within 3 months.

Cook frozen wontons

Follow the same procedure to cook frozen wontons. Defrosting is unnecessary and not recommended.

Notes

For best flavour, grind your own Sichuan pepper powder following my recipe. If you’re unfamiliar with this unique Chinese spice, read my Complete Guide on Sichuan Pepper.
I have a separate blog post and recipe dedicated to homemade Chinese chili oil which is a versatile condiment that can be used in many dishes. I highly recommend you give it a try.