Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou)

Wontons are the simplest Chinese dumplings to make if you buy the ready-made wrappers. I always do as there is a limit to how far I will take “homemade”. There are 100’s of versions which can be wrapped or stuffed and then steamed, baked, deep-fried, pan fried or boiled.

This is the first time I have boiled my wontons (that I can remember) as I usually bake or deep fry them. This is a simple recipe and perfect for the beginner or one who has never boiled wontons before. They are delicious and I really enjoyed the texture of boiled wontons especially with the chilli oil and aromatic soy sauce.


There are also many ways to form the dough; whether a simple triangle, flower bud, nurse’s cap, envelope and other shapes. Not being an expert in wrap forms I stayed simple with triangles and envelopes. Maybe some time I will take the time to spruce up my skills. Presentation is important of course!

Whatever the form you use make sure that each wonton is sealed completely so you do not lose any of the yummy mixture; especially if you are deep frying them. You also need to remove the air bubbles especially in the triangles.

Below are some baked crab rangoons using the flower bud and nurse’s cap forms.

With the leftover wonton wrappers I made Cheesy Chile Wontons with just two ingredients; cheese and green chilies from a can. Some of the cheese mixture leaked out but it’s still on the pan so you get to enjoy the crispy cheese.

You can also use a number of fillings to suit your taste should you be a vegetarian or have special diet needs. You could use beef, chicken, lamb or all veggies in these wontons. Just make them with the ingredients you like – remember you only need about 1 tsp. mixture per wonton.

I feel the most important ingredients are the homemade chili oil and aromatic soy sauce (see recipes below). This was absolutely the highlight of these wontons – spicy that made my lips tingle – just how I like it ๐Ÿ™‚


Linking to Fiesta Friday #190.

I have adapted this recipe from “Every Grain of Rice” by Fuchsia Dunlop.

For this recipe I do recommend gathering up a team of friends or family to help make these delightful treats. There are about 20 wontons that can be served as appetizers or even a main meal.

Sichuanese Wontons in Chilli Oil Sauce, Adapted

  • 1/2 oz. piece of ginger, unpeeled
  • 5 oz. ground pork (beef, chicken or lamb, even all veggies)
  • 1/2 egg, beaten
  • 1 tsp. Shaoxing wine
  • 1/2 tsp. sesame oil
  • salt and ground white pepper
  • 1-2 tbsp. chicken stock
  • green onions, finely sliced plus more to garnish
  • wonton wrappers (you will need about 20)
  • flour, to dust
  • 4 tbsp. sweet aromatic soy sauce (see recipe below) or use light soy sauce with 1-1/2-2 tsp. sugar
  • 5-1/2 tbsp. chilli oil (see recipe below)
  • 4 small crushed garlic cloves (in the pictures below I did chop up the garlic but crushed garlic would be fine)

Crush the ginger and put it in a bowl with just enough cold water to cover for about 15 minutes. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1-1/2 tsp. of the ginger water. Add salt and white pepper to taste. Mix in the stock 1 tbsp. at a time, then add the green onions.

Fill a small bowl with water. With a wonton in your hand press around 1 tsp. of the pork mixture into the center. Dip a finger in the water and run it around all four edges of the wrapper and fold diagonally in half. Press the edges together and fold into desired shape; you do not want any leakage. Place on a lightly floured plate as you continue to make more.

While you bring a large pot of water to boil prepare your serving bowls. In each bowl (4), place 1 tbsp. sweet aromatic soy sauce, 1-1/2 tbsp. chilli oil and 1 smallย  crushed garlic.

Drop the wontons in the boiling water and stir to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. This does keep the wontons intact instead of falling apart. Repeat this a few times for about 5 minutes of cooking time. Remove, drain well and divide between the prepared serving bowls. Garnish with some sliced green onions.

Recipe by

Sweet Aromatic Soy Sauce, Adapted

  • 1/2 cup light or tamari soy sauce
  • 1/3 cinnamon stick or a piece of cassia bark
  • 1/2 tsp. fennel seeds
  • 1/2 star anise
  • 1/2 tsp. Sichuan pepper
  • 1/3 oz. piece of ginger, unpeeled and crushed slightly
  • 3 tbsp. brown sugar

I toasted the fennel seeds, star anise and Sichuan pepper until aromatic. Put the soy sauce in a pan with 3/4 cup water and bring to a boil. Add the spices and ginger, reduce the heat and simmer for 30 minutes.

Add the sugar and stir to dissolve. You should have about 1/2 cup.

Recipe by

Chili Oil, Adapted

  • 2 cups plus 2 tbsp. cooking oil – peanut or canola
  • 4 oz. Sichuanese ground chilies (see comment below)
  • 1 tsp. sesame seeds
  • small piece of ginger, unpeeled and crushed

I usually cut the recipe in half and only make 1 cup of oil.

Heat the oil to about 400ยฐF, then allow to cool for for 10 minutes until the oil reaches 275ยฐF.

Process the chilies as in the comment below. Add the ground chilies, sesame seeds and ginger to a heatproof bowl. When the oil reaches 275ยฐF pour itย  over the chilies. When the oil has cooled place in a container and store in a dark place. It will keep indefinitely. I chose not to include the sediment but please do if you would like a little more heat and texture to your oil.

Comment:ย I used Tien Tsin Chili peppers to make my chili oil. Cut the chilies in halves or sections and discard the seeds if desired. I always leave some of the seeds. Stir-fry them in a dry skillet/wok until they are fragrant and crisp. Be careful as they can burn quickly. Add a small amount of oil and continue to stir until they are glossy and slightly darker.

Allow to cool. I always grind them in a electric grinder and don’t use a mortar and pestle.

Recipe by

Ingredients for the filling – oops – I forgot to include the pork!


For more wonton recipe see Wontons With Six Dipping Sauces and Crab Rangoons

30 thoughts on “Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou)

  1. These sound so flavorful! I like you’re detailed and precise instructions and that sweet aromatic dipping sauce in particular. Pinning away! Thank you for sharing this at FF, Judi!


  2. I have never made wontons before, but I have tried making chili oil. I am sure both are perfect together. Thanks for sharing and happy Fiesta Friday, Aunt Juju.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.