Sichuan Spicy Wonton in Chili Oil (红油抄手)
User Reviews
5
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
4 to 8 servings
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Calories
162 kcal
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Course
Appetizer
Sichuan Spicy Wonton in Chili Oil (红油抄手)
Description
The wonton filling combines ground pork with aromatic water made by infusing boiling water with green onions, ginger, Sichuan peppercorn, and salt, which is then strained out. The filling also includes egg, cornstarch, and white pepper powder, producing a smooth, sticky mixture that helps the dumplings hold together with a tender interior.
The chili oil sauce blends chili crisp oil with sweet soy sauce, Chinkiang vinegar, grated garlic, and the white parts of green onions, creating a balanced spicy, sweet, and tangy accompaniment. Once the wontons are shaped by folding and sealing the wrappers with egg white, they can be cooked and served with the sauce. Optional garnishes include cilantro, toasted Sichuan peppercorn flakes, and toasted sesame seeds to add aroma and texture.
This dish highlights hallmark Sichuan flavors with the numbing spice of peppercorns and the bright acidity of the vinegar, paired with the smooth, soft wontons. The chili oil provides heat and complexity without overpowering the filling. Perfect as an appetizer or light meal, the wontons can be served with additional chili oil or soy sauce based on personal spice preference.
For those without sweet soy sauce, substitute regular soy sauce mixed with sugar. Popular commercial brands like Lee Kum Kee or Kecap Manis can replace homemade sweet soy sauce, with quantity adjustments when using the thicker, sweeter Kecap Manis.
Ingredients
- 1 pack wonton wrappers , thawed if using frozen
Aromatic water
- 2 tablespoons water boiling
- 1/4 teaspoon salt
- 2 green onions , sliced
- 1 tablespoon ginger minced
- 1 teaspoon Sichuan peppercorn
Filling
- 1/2 lb ground pork
- 1 large egg
- 2 teaspoons cornstarch
- 1/8 teaspoon white pepper powder
Sauce
- 8 tablespoons Chili oil including the chili crisp, homemade
- 4 tablespoons soy sauce Footnote 1, seasoned, sweet
- 1 1/2 tablespoons Chinkiang vinegar
- 2 teaspoons garlic grated
- 2 green onions , sliced
- cilantro Optional, chopped cilantro, toasted ground Sichuan peppercorn flakes, toasted sesame seeds, for garnish
- Sichuan peppercorn
- sesame seeds
Instructions
Prepare the aromatic water
- Combine all the ingredients for the aromatic water in a small bowl. Stir to mix well and let infuse for 15 minutes while you prepare the other ingredients. Strain and discard all the solid ingredients.
Prepare the chili oil sauce
- Combine the chili oil, sweet soy sauce, vinegar, garlic, and white part of the green onion in a medium-sized bowl. Stir to mix well.
Make the wontons
- Add the minced pork into a medium-sized bowl. Add the aromatic water, egg, cornstarch, and white pepper powder. Mix until it forms a smooth and sticky paste.
- Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press them together to lock the filling inside the wrapper. Place on a big plate, a finger’s width apart.
- When you’ve finished 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.
Cook and assemble
- Bring a large pot of water to boil. Add the wontons, 20 at a time. Stir gently with a spatula constantly, to prevent them from sticking to the bottom. Cook until the wontons are floating on top, about 2 to 3 minutes. Transfer 7 to 8 wontons into each bowl. Pour 2 tablespoons of the sauce, and 1 to 2 tablespoons of the hot broth used to boil the wontons, garnish with the green part of the green onion, and serve.
- Mix the wontons well to coat them with sauce. Enjoy!
Store
- If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
To cook frozen wontons
- Bring a large pot of water to a boil over high heat. Add wontons. Stir gently to prevent it from sticking. Cook until the water reaches a boil again. Turn to medium-low heat. Cover the pot with a small gap on one side, to prevent it from boiling over. Continue boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot the entire time and monitor the broth. If the broth starts to boil over, uncover and stir, then replace the cover. Uncover, continue cooking for another minute, or until the wontons are cooked through.
Notes
- If sweet soy sauce is unavailable, use 4 tablespoons soy sauce plus 2 teaspoons sugar to replicate sweetness.
- Brands like Lee Kum Kee Sweet Soy Sauce can substitute homemade sweet soy sauce.
- If using thick Kecap Manis, reduce quantity by half to avoid overpowering sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 8 servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 162kcal | 8% |
| Carbohydrates | 19.8g | 7% |
| Protein | 14.8g | 30% |
| Fat | 2.2g | 3% |
| Saturated Fat | 0.7g | 4% |
| Cholesterol | 59mg | 20% |
| Sodium | 1220mg | 51% |
| Potassium | 238mg | 5% |
| Fiber | 0.7g | 3% |
| Sugar | 1.4g | 3% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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