Chili Oil Wontons

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These Sichuan-style chili oil wontons, known as Hong You Chao Shou, feature delicate pork-filled wrappers swimming in a fragrant, numbing sauce built on toasted chili oil, black vinegar, and Sichuan peppercorns. They come together quickly once the wontons are folded and make an unforgettable starter or light meal with bold, balanced heat.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 4 gSugar
• 24 gProtein
• 880 mgSodium
• 420 mgPotassium
• 70 mgCalcium
• 3.5 mgIron
• 5 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Wonton Filling

• 1 lb (450 g) ground pork, preferably 20% fat
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, finely minced
• 3 scallions, finely chopped (white and green parts)
• 1 large egg white
• 1/2 teaspoon ground Sichuan peppercorns

For the Chili Oil Sauce

• 1/3 cup homemade or quality store-bought chili oil, plus sediment
• 3 tablespoons Chinkiang black vinegar
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 cloves garlic, finely minced
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground Sichuan peppercorns

For Assembly and Garnish

• 50 square wonton wrappers (about 3-inch / 8 cm)
• 4 cups chicken broth or water, warmed
• 3 scallions, thinly sliced on the bias
• 2 tablespoons roasted peanuts, roughly chopped
• 1 tablespoon toasted white sesame seeds

Directions

1. Make the filling: In a large bowl, combine the ground pork, soy sauce, Shaoxing wine, ginger, garlic, chopped scallions, egg white, and ground Sichuan peppercorns. Stir vigorously in one direction for 3 to 4 minutes until the mixture becomes sticky and pulls away from the sides of the bowl.
2. Assemble the wontons: Working one wrapper at a time, place about 1 teaspoon of filling in the center. Fold the wrapper diagonally into a triangle, pressing out any air, then bring the two outer corners together and overlap them, pinching firmly to seal. Repeat with all wrappers, keeping finished wontons under a damp towel to prevent drying.
3. Make the sauce: In a medium bowl, whisk together the chili oil (including any chili sediment), black vinegar, light soy sauce, dark soy sauce, minced garlic, sugar, and ground Sichuan peppercorns until the sugar dissolves and the sauce looks glossy.
4. Bring a large pot of unsalted water to a rolling boil. Add the wontons in two or three batches to avoid crowding, and stir gently once so they do not stick to the bottom.
5. Cook the wontons for 4 to 5 minutes, until they float to the surface and the wrappers turn slightly translucent; continue cooking 1 more minute to ensure the filling is fully cooked. Remove with a slotted spoon and drain well.
6. Divide the chili oil sauce evenly among 4 shallow serving bowls. Ladle about 1/4 cup of the warm chicken broth (or a splash of the wonton cooking water) into each bowl and stir to loosen the sauce.
7. Add the cooked wontons to the bowls and top generously with sliced scallions, chopped peanuts, and toasted sesame seeds.
8. Serve immediately while hot, instructing diners to gently toss the wontons in the sauce before eating so every wrapper is coated with the fragrant, spicy dressing.

Cook’s Notes

• Mix the filling in only one direction until it becomes sticky and pulls from the bowl; this develops the proteins for a springy, tender bite.
• For the most aromatic chili oil, bloom 1/2 cup dried chili flakes, 2 tablespoons Sichuan peppercorns, star anise, and cinnamon in 1 cup of hot neutral oil until fragrant, then cool before using.
• Keep wonton wrappers covered with a barely damp towel as you work; they dry out in minutes and will crack when folded.
• Want more numbing heat? Add an extra 1/2 teaspoon of freshly ground Sichuan peppercorns directly into the sauce just before serving.
• Leftover folded wontons freeze beautifully: arrange on a parchment-lined sheet pan until solid, then transfer to a freezer bag and cook straight from frozen, adding 1 to 2 minutes to the boil.

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