Sichuan Style Wontons in Spicy Chili Oil 紅油抄手

If you have been reading this blog for a while, you know that I absolutely adore two things in my life: 1) a bowl of juicy and meat wonton/dumpling and 2) anything sitting in a puddle of spicy chili oil.

Now, just imagine having both of the two in one tasty dish (already drooling)….

….Which brings us to the recipe I’d like to share today – Wontons in Spicy Chili oil – a popular Chinese street food I grew up eating in Sichuan.

This is a dish for all you spicy food lovers or wonton lovers out there. Especially if you already master your homemade chili oil, this is the next dish you absolutely should make!



If the freshly prepared wontons are the body of this dish, then a good homemade chili oil is the soul that makes this dish fly.

Depending on the quality of the chili oil you have, you either end up with a bowl of ass-kicking, mouth-watering wontons soaked in that spicy and aromatic chili oil sauce just like the one from the streets of Sichuan

or, you end up with a bland and uninspiring wontons in a spicy mess.

In this recipe, my goal is to help you achieve the former and I cannot overstate the importance of a good chili oil.



What makes this dish different

To make this authentic Sichuan style wontons in chili oil, first you want to start with freshly prepared pork filling. Fresh grounded pork is seasoned with simple seasoning. I’ll also show you a little trick to make your meat tender and juicy right in the recipe.

Next, use the Northern style wonton wrappers. These wrappers are thicker and doughier than the Cantonese style wrappers so they make wontons hold up better.

”

Lastly and more importantly, the chili oil used in the sauce is what turns plain boiled wontons into a Sichuan classic

If you haven’t, please make your own chili oil by following this recipe. The 30 minutes you spend can instantly turn you into a pro in Sichuan cuisine.

How to Fold Wontons

Folding wonton might seem intimating but once you’ve gotten through the first few, you’ll realize it’s quite doable.

And I’ll make it super easy for you by breaking the process down step by step.

Heck, I’ll even show you 3 different ways of folding them so you can pick the one you like the most.

”

One last thing before you jump onto the recipe, if you a not a pork guy, you can simply substitute the pork with chicken (recommended) or beef or even fish. Just experiment to see what works best for you.

Step by step recipe

How to Make Sichuan Style Wontons in Spicy Chili Oil 紅油抄手 Yield: 30 - 40 wontons Prep Time: 40 mins Cook Time: 5 mins Total Time: 45 mins Ingredients: Pork Marinade 1tsp white pepper powder

1tbsp Shaoxing cooking wine

1tsp salt

1tsp soy sauce

1tsp sesame oil

1 scallion, chopped

1 egg

3 tbsp water Sichuan chili oil Sauce/dressing (for 2 servings) 2 tbsp soy sauce

2tsp Chinese Black vinegar

2 tbsp hot chili oil (plus more for drizzling)

1 tsp sugar

1 clove garlic, minced

1 scallion, chopped

cilantro, chopped (optional) 1lb ground pork 4 pack wonton wrapper (around 40) Directions: Mix well with your tool of choice (spatula, spoon, chopsticks) until all the ingredients are incorporated. Then slowly drip the water into the filling while mixing until all the water is fully absorbed by the meat filling. This trick ensures your filling stays tender and moist after boiling. Cover the filling and set it aside. Combine all the chili oil sauce/dressing in a bowl. Mix the sugar is dissolved. Set aside. To assemble the wontons, you'll need the filing, wonton wrappers, and some tap water. Here are many ways to fold wontons but I'll share 3 common ways that will work for this chili wonton dish. Method 1: Place a wrapper on your palm. Scoop a spoonful of filling into the center of the wrapper. Dip your finger in water and wet the edges of the wonton wrapper. Fold the wrapper over to form a triangle. Carefully press down the edges to seal and try to leave as little air inside as possible. Bring the two lower corners and slightly overlap them to form a "boat" shape. Make sure the corners are stuck together. Repeat above process until you ran out of the wrappers or pork filling. Method 2: Place a wrapper on your palm. Scoop a spoonful of filling into the center of the wrapper. Dip your finger in water and wet the edges of the wonton wrapper. Fold the wrapper over to form a rectangle. Carefully press down the edges to seal and try to leave as little air inside as possible. Bring the two lower corners and overlap them to form a "boat" shape. Make sure the corners are stuck together. Repeat above process until you ran out of the wrappers or pork filling. Method 3: Place a wrapper on your palm. Scoop a spoonful of filling into one of the corners. Use a butter knife to flip the corner inward to wrap the filling. Roll the wrapper one more time and gently press to squeeze out the air inside. Wet one side of the two corners. Bring the two long corners together to form a “boat” shape. Repeat above process until you ran out of the wrappers or pork filling. Bring a large pot of water to boil and cook the wonton for 4 minutes. Gently stir the wonton to prevent from sticking to the bottom of the pot. Transfer the wontons to a bowl and drizzle 2 tbsp. of the chili oil sauce + addtitional chili oil according to your own liking. Garnish with chopped scallions and cilantro (optional). First, make the wonton stuffing by combining the ground pork with all the marinade ingredients except the water.Mix well with your tool of choice (spatula, spoon, chopsticks) until all the ingredients are incorporated. Then slowly drip the water into the filling while mixing until all the water is fully absorbed by the meat filling. This trick ensures your filling stays tender and moist after boiling.Cover the filling and set it aside.Combine all the chili oil sauce/dressing in a bowl. Mix the sugar is dissolved. Set aside.To assemble the wontons, you'll need the filing, wonton wrappers, and some tap water. Here are many ways to fold wontons but I'll share 3 common ways that will work for this chili wonton dish.Method 1: Place a wrapper on your palm. Scoop a spoonful of filling into the center of the wrapper. Dip your finger in water and wet the edges of the wonton wrapper. Fold the wrapper over to form a triangle. Carefully press down the edges to seal and try to leave as little air inside as possible. Bring the two lower corners and slightly overlap them to form a "boat" shape. Make sure the corners are stuck together. Repeat above process until you ran out of the wrappers or pork filling.Method 2: Place a wrapper on your palm. Scoop a spoonful of filling into the center of the wrapper. Dip your finger in water and wet the edges of the wonton wrapper. Fold the wrapper over to form a rectangle. Carefully press down the edges to seal and try to leave as little air inside as possible. Bring the two lower corners and overlap them to form a "boat" shape. Make sure the corners are stuck together. Repeat above process until you ran out of the wrappers or pork filling.Method 3: Place a wrapper on your palm. Scoop a spoonful of filling into one of the corners. Use a butter knife to flip the corner inward to wrap the filling. Roll the wrapper one more time and gently press to squeeze out the air inside. Wet one side of the two corners.Repeat above process until you ran out of the wrappers or pork filling.Bring a large pot of water to boil and cook the wonton for 4 minutes. Gently stir the wonton to prevent from sticking to the bottom of the pot.Transfer the wontons to a bowl and drizzle 2 tbsp. of the chili oil sauce + addtitional chili oil according to your own liking. Garnish with chopped scallions and cilantro (optional).