Sichuan Red Oil Wontons: Sweet & Spicy in 20 Minutes Tips, FAQ & printable recipe

Tips for success

For the most flavorful filling, season the pork with a pinch of salt, white pepper, and a splash of soy sauce before folding. Mixing in one direction helps bind the filling.

If the pork seems dry, add a teaspoon of water or sesame oil. To test the seasoning, cook a tiny patty in a skillet and taste.

When boiling wontons, cook them in batches to avoid lowering the water temperature too much. Use a wide pot so they have room to float.

Stir gently once after adding them to prevent sticking. The sauce can be made ahead and stored in the fridge, but bring it to room temperature before tossing.

Variations

• Chicken Wontons: Substitute ground chicken for the pork. Increase the boiling time to 5 minutes to ensure the chicken reaches 165°F (74°C). The filling will be slightly leaner; add a teaspoon of sesame oil for moisture.
• Vegetarian Wontons: Replace the pork with finely chopped mushrooms, tofu, and water chestnuts. Season with soy sauce and ginger. Boil for 3 minutes, as there is no meat to cook. The sauce remains the same.
• Spicy Peanut Sauce: Add 1 tablespoon of smooth peanut butter to the sauce for a creamier, nuttier version. Whisk well to combine. This adds richness and a hint of sweetness.
• Smokier Chili Oil: Use a chili oil with smoked paprika or chipotle for a deeper, smokier flavor. The rest of the recipe remains unchanged. This variation works well with grilled meats.

Storage and make-ahead

Fridge

Store cooked wontons in an airtight container in the fridge for up to 2 days. Keep sauce separate. Reheat gently in a skillet or microwave.

Freezer

Freeze uncooked wontons in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Boil from frozen for 5 minutes.

Reheat

Reheat cooked wontons in a skillet with a splash of water over medium heat, or microwave in 30-second intervals until warm.

Store leftover cooked wontons and sauce separately in airtight containers in the refrigerator for up to 2 days. The wontons may become softer upon reheating, but they are still delicious. The sauce can be kept for up to a week.

Assemble the wontons up to 24 hours in advance and keep them on a baking sheet lined with parchment, covered with plastic wrap, in the refrigerator.

The sauce can also be made ahead and stored in a jar. Boil and toss just before serving.

Serving ideas

Serve the red oil wontons as an appetizer or a light main course. They are best enjoyed immediately after tossing, while the wrappers are still tender and the sauce is warm. Provide spoons for the sauce and chopsticks for the wontons.

For a more substantial meal, serve with a side of steamed greens or a simple cucumber salad.

The numbing heat of the Sichuan peppercorn oil pairs well with cooling sides. Garnish with extra scallions and crushed peanuts for added texture.

Frequently asked questions

Recipe card

Sichuan Red Oil Wontons: Sweet & Spicy in 20 Minutes

Prep 15 minCook 5 minTotal 20 minServes 4

Ingredients

• 250 g ground pork shoulder
• 20 square wonton wrappers
• 45 ml Sichuan chili oil
• 15 ml black vinegar
• 1 tbsp sweet soy sauce
• 1 tsp Sichuan peppercorn oil
• 2 cloves garlic, minced
• 2 tbsp roasted peanuts, crushed
• 2 scallions, thinly sliced

Instructions

1. Place the ground pork shoulder in a bowl. Add a pinch of salt and white pepper if desired, then stir in one direction until slightly sticky. Lay a wonton wrapper on a clean surface. Place about 1 teaspoon of filling in the center. Moisten the edges with water, fold into a triangle, and press out air. Bring the two bottom corners together, moisten one, and overlap to form a tortellini-like shape. Repeat with remaining wrappers.
2. In a small bowl, combine the Sichuan chili oil, black vinegar, and sweet soy sauce. Whisk until well blended. Set aside. The sauce should be glossy and aromatic.
3. Bring a large pot of water to a rolling boil at 212°F (100°C). Carefully drop the wontons in batches to avoid crowding. Stir gently to prevent sticking. Boil for 4 minutes, until the wontons float to the surface and the wrappers turn translucent and ruffled at the edges. The pork filling must reach 160°F (71°C).
4. Drain the wontons well and transfer to a serving bowl. Pour the chili oil sauce over the hot wontons and toss gently to coat. Drizzle with Sichuan peppercorn oil, then sprinkle with minced garlic, crushed peanuts, and sliced scallions. Serve immediately while warm.

Contains: gluten, soy, peanuts, sesame

Estimated nutrition per serving

Calories

350

Protein

18 g

Carbohydrates

30 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.