Sichuan Red Oil Wontons

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Hong You Chao Shou is a beloved Sichuan street snack: delicate pork wontons drenched in a glossy, fiery red chili oil sauce perfumed with Sichuan peppercorns, garlic, and ginger. The wontons are silky-soft while the sauce is boldly spicy, tangy, and slightly sweet, making every bite vivid and addictive.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 34 gCarbs
• 2 gFiber
• 4 gSugar
• 24 gProtein
• 880 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the wonton filling and wrappers

• 1 lb (450 g) ground pork (about 20% fat)
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, finely minced
• 1 scallion, finely chopped
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1 package (about 24) square wonton wrappers
• 1 large egg, lightly beaten (for sealing)

For the red oil sauce

• 1/3 cup neutral oil (such as canola or grapeseed)
• 2 tablespoons Sichuan chili flakes (with seeds)
• 1 teaspoon Sichuan peppercorns
• 3 tablespoons Chinese black vinegar (Chinkiang)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon granulated sugar
• 3 cloves garlic, finely grated
• 1 tablespoon grated fresh ginger
• 1/4 cup warm chicken stock or water

For garnish

• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon crushed roasted peanuts (optional)
• 1 small handful chopped cilantro (optional)

Directions

1. Make the filling: In a bowl, combine ground pork, soy sauce, Shaoxing wine, ginger, garlic, scallion, sesame oil, and white pepper. Stir in one direction for 2-3 minutes until the mixture becomes sticky and cohesive; refrigerate 15 minutes.
2. Prepare the red oil sauce: Toast Sichuan peppercorns in a dry pan over low heat 2 minutes until fragrant, then crush coarsely. Heat the neutral oil in a small saucepan to about 325°F (160°C); remove from heat, stir in chili flakes and crushed peppercorns, and let steep 5 minutes until deep red.
3. Stir vinegar, both soy sauces, sugar, grated garlic, ginger, and warm stock into the chili oil. Divide the sauce among 4 serving bowls.
4. Wrap the wontons: Place 1 teaspoon filling in the center of each wrapper. Brush edges with egg, fold into a triangle, then bring the two outer corners together and overlap to seal, forming a classic ingot shape. Keep covered with a damp towel.
5. Bring a large pot of water to a gentle boil. Add wontons in batches and stir once so they do not stick. Cook 4-5 minutes until they float and the filling is cooked through; lift out with a slotted spoon.
6. Place 6 wontons into each sauce bowl, spoon a little of the cooking water (about 2 tablespoons) over them to loosen the sauce, and top with scallions, sesame seeds, peanuts, and cilantro. Serve immediately while piping hot.

Cook’s Notes

• Bloom the chili flakes in oil cooled to about 325°F to keep the sauce ruby-red without turning it bitter or muddy.
• Authentic Hong You Chao Shou uses very little broth; the wontons are drenched in sauce rather than floating in soup.
• For extra numbing heat, double the Sichuan peppercorns and grind them finely before steeping.
• Pork with at least 20% fat keeps the filling juicy and tender after boiling.
• Make sure wontons are tightly sealed or they may open during cooking and lose their silky texture.

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