Sichuan Spicy Wonton in Red Oil (红油抄手)

This spicy wonton recipe yields the most scrumptious hot sauce, just like the street food you’d get in Sichuan.

Sichuan Spicy Wontons in Red Oil (红油抄手) - The real-deal recipe that yields the most scrumptious hot sauce with hearty wontons.

If you’re looking for red oil wontons like you’d eat in a small hole-in-the-wall diner in Sichuan, you’ve come to the right place. This recipe is different from many spicy wonton recipes out there. There are no shortcuts used. And it guarantees maximum satisfaction with that real-deal Sichuan flavor.

On my summer trip to Chengdu, Sichuan this year, I learned a few facts about red oil wontons, or 红油抄手 (Hong You Chao Shou).

  • The wontons are made with very simple and plain ingredients which create a silky filling.
  • The sauce is quite sweet and very rich, with a thick and sticky texture.
  • There are two ways to serve the wontons, with or without the soup.

So how did I recreate it?

I found the answer after a lot of research.

Sichuan Spicy Wontons in Red Oil (红油抄手) - The real-deal recipe that yields the most scrumptious hot sauce with hearty wontons.

The key to the best Sichuan-style spicy wontons

  1. Use aromatics-infused water to season the filling

Instead of chopping aromatics to be included in the filling, using aromatics-infused water will create a silky texture with no possibility of accidently biting into a piece of ginger or garlic. It requires some advance planning, but is very simple to make.

Sichuan Spicy Wontons in Red Oil Cooking Process

Sichuan Spicy Wontons in Red Oil Cooking Process

  1. Use homemade chili oil

It is the number one ingredient in Sichuan cooking and probably the most commonly used homemade ingredient. You can see my recipe here. The process might look a bit intimidating at first. But the good news is, it requires merely 10 minutes to make and will last practically forever in your fridge. Once you make this ingredient, you can start to cook Dan Dan Noodles and Sichuan cold chicken like a pro.

  1. Use a homemade flavored sweet soy sauce

It’s probably the detail that recipes ignore most often. Homemade soy sauce is a thick, rich sauce reduced from soy sauce, sugar, aromatics, and tons of spices. Many recipes use the combo of soy sauce and sugar to replace this ingredient, but it just isn’t the same. Using homemade sweet soy sauce will yield a thick hot sauce with a rounded flavor and it will coat the wontons very well. It takes some time to make, but is necessary for that real-deal Sichuan taste that other ingredients cannot replicate.

Sichuan Spicy Wontons in Red Oil Cooking Process

Other cooking notes

  1. Don’t know how to wrap wontons?

Watch this video, which contains the detailed steps. Or you can watch this video, which includes four ways to wrap wontons.

  1. Two ways to serve the wontons

You can serve the wontons with the sauce or in soup. I personally like the former way, which provides a richer mouthfeel. To serve the wontons in soup, simply pour some of the wonton boiling water into your serving bowl and maybe add an extra spoonful or two of hot sauce.

  1. Make extra sauce

I always make extra sauce and save it for later. You can use the sauce in stir fries, noodle soup, or fried rice. It makes everything taste better!

  1. Make extra wontons

Uncooked wontons freeze well and you don’t need to thaw them before boiling. Since we’ve already gone to the trouble of making the sauce and the filling, I highly recommend you make extra wontons and freeze the ones you don’t serve immediately. You will feel extra happy later, when you can get a bowl of hot homemade spicy wontons ready in five minutes.

Sichuan Spicy Wontons in Red Oil Cooking Process

More real-deal Sichuan food

Sichuan Spicy Wontons in Red Oil (红油抄手) - The real-deal recipe that yields the most scrumptious hot sauce with hearty wontons.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Sichuan Spicy Wonton in Red Oil

Sichuan Spicy Wonton in Red Oil (红油抄手)

The real-deal recipe that yields the most scrumptious hot sauce with hearty wontons.
4.94 from 15 votes
Print Pin Rate
Course: Appetizer
Cuisine: Chinese
Keyword: Dim Sim
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4 to 8 servings
Calories: 162kcal
Author: Maggie


  • 60 small wonton wrappers , thawed (or 40 large wonton wrappers)

Aromatic water

  • 1/4 cup boiling water
  • 1/4 teaspoon salt
  • 2 green onions , sliced
  • 1 tablespoon ginger , minced
  • 1 teaspoon Sichuan peppercorns



  • 1/2 lbs (225 g) pork , minced
  • 1 large egg
  • 2 teaspoons cornstarch
  • 1/8 teaspoon white pepper powder


  • A few tablespoons hot water from cooking the wontons (Optional)
  • Chopped cilantro, toasted ground Sichuan peppercorn flakes, and toasted sesame seeds for garnish (Optional)


Prepare the aromatic water

  • Combine all the ingredients for the aromatic water in a small bowl. Stir to mix well and let infuse for 20 minutes. Strain and discard all the solid ingredients.

Prepare the red oil sauce

  • Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.

Make the wontons

  • Add the minced pork into a medium-sized bowl. Add the aromatic water, egg, cornstarch, and white pepper powder. Mix until it forms a smooth and sticky paste.
  • Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon filling for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press them together to lock the filling inside the wrapper. Place on a big plate, a finger’s width apart.
  • When you’ve finished 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.
  • If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.

Cook and assemble

  • Bring a large pot of water to boil. Add the wontons, 20 at a time. Stir gently with a spatula constantly, to prevent them from sticking to the bottom. Cook until the wontons are floating on top, about 2 to 3 minutes. Transfer 7 to 8 wontons into each bowl. Pour 2 tablespoons of the sauce, and 2 tablespoons of the hot broth used to boil the wontons, and serve.
  • Mix the wontons well to coat them with sauce. Enjoy!


  • If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.

To cook frozen wonton

  • Bring a large pot of water to a boil over high heat. Add wontons. Stir gently to prevent from sticking. Cook until bringing the water to a boil again. Turn to medium low heat. Cover the pot with a small gap on one side, to prevent from boiling over. Continue boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot the entire time and monitor the broth. If the broth starts to boil over, uncover and stir, then replace the cover. Uncover, continue cooking for another minute, or until the wontons are cooked through.


Serving: 1serving | Calories: 162kcal | Carbohydrates: 19.8g | Protein: 14.8g | Fat: 2.2g | Saturated Fat: 0.7g | Cholesterol: 59mg | Sodium: 1220mg | Fiber: 0.7g | Sugar: 1.4g | Calcium: 16mg | Iron: 1mg
Sichuan Spicy Wontons in Red Oil (红油抄手) - The real-deal recipe that yields the most scrumptious hot sauce with hearty wontons.


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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.

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Recipe Rating

35 thoughts on “Sichuan Spicy Wonton in Red Oil (红油抄手)

  1. KMS

    5 stars
    I would give these more than 5 stars if I could. As an aside, may I just say THANK YOU for all the sauces without MSG. We’ve made about 5 or 6 sauces from your blog and ALL are amazing. And once you get the ingredients, the recipes are really pretty simple and then we have sauces on hand in the refrigerator. Back to the wontons … these are just amazing! We combined pork and shrimp for the filling and WOW!! Just wow! My advice to any and all readers: go make these now. You won’t regret it at all. I just ate two bowls of wontons.

  2. Danielle Wolter

    5 stars
    I am drooling. One of my favorite dishes to order at a Chinese restaurant. I think I may just go get some today. I made my own chili oil a long time ago, and for some reason haven’t made it since. I don’t remember it being overly difficult though. I’l have to do it again. And I’m definitely making the sweet soy sauce. It sound so good. I love everything about this recipe!

  3. Tao

    Nicely done! If I won the vita mix, I would very much love to create different flavor of Dutch babies and crepes 🙂

  4. Oceana

    This looks amazing!!! If I had a Vitamix I would make my own popsicles. My daughter would love it. Organic fresh fruit blended❣️Instagram handle: mamaoceanlove

  5. Jeff the Chef

    When I saw the initial picture of this wonton dish, I thought that for sure I’d never be able to make it, but I have to say, your directions are so well written. It really sounds delicious, and also approachable.

  6. Dragan

    5 stars
    Following your suggestion I`m not anymore lost in the kitchen. Actually my gang prefere me as THE COOK!

  7. Piriya

    I’m going to try to make these today. I’m so excited. We fell in love with spicy wontons randomly having lunch at a restaurant we thought we’d try. The only thing is that restaurant is in Vegas and we live in Phoenix. However they are worth a 4 hour drive. Now I can try to make these at home. So excited!

  8. Yasmin

    5 stars
    These were amazing! I made them yesterday and my boyfriend and I LOVED them! I made the chilli oil and the sweet soy sauce following your recipe and both are just great! I made scallion pancakes as well and we dipped them in the two condiments – oh my! Thank you for your great recipes!!!

  9. Fiona Manoon

    Loved your post !!
    I loved your presentation .
    Great Work . Thanks for sharing .
    Your post is amazing . Your have shared this amazing recipe quite nicely that it sounds so easy to make.
    Thanks !!

  10. Becky

    5 stars
    I made my own pork & shrimp wonton and chili oil recipe, but followed your sauce recipe along with your sweet soy recipe (it really makes a huge difference). This sauce beats Din Tai Fung’s by far. Made the sauce last night and again tonight and everyone raved about it. Thank you for my new favorite go-to spicy wonton sauce. It’s absolutely delicious.

    1. Maggie Post author

      Hi Christina, the recipe format got messed up due to a system update. The instructions are included in the recipe. I have updated the format of the recipe so now it’s easier to read. Hope you will give the recipe a try and let me know how it goes. Happy cooking!

      1. Christina

        Thank you Maggie!
        I’ve made the sauce and dumplings and they were delish!! Definitely as good if not better than Din Tai Fung and without the wait. Even used the sauce just over noddles. I can think of a half dozen other things I can sprinkle this sauce over. Thanks again for sharing.

    1. Maggie Post author

      Hi Ashely, you can totally skip the egg and the recipe will work just well! Happy cooking and can’t wait to hear your feedback 🙂

  11. Zoe

    5 stars
    This is by far one of my favorite recipes. I made this before without the vinegar in the sauce (I ran out), but after adding the vinegar this time it turned an already wonderful sauce into something extraordinary. The combination of sweet, salty, sour, and spicy is perfect.

  12. Paul

    These look amazing and I’m planning on making these tomorrow. Just curious, is there a reason to omit MSG? Where in the recipe would one substitute it back in? Thanks!

    1. Maggie Post author

      Hi Paul, I have a lot of readers who don’t feel comfortable using MSG, so I try my best to develop recipes that taste good without it. To add MSG to this recipe, you can omit the salt in the aromatic water and directly add it to the filling. You can add a pinch to the sauce too.
      Happy cooking and hope you enjoy the dish!

  13. MatsZissou

    5 stars
    Lots of half-ass recipes out there, showing up as «Top hits» in Google-but this is a true find!
    Ten out of ten, would recommend!

  14. Rachel

    5 stars
    It took me a while to make all the different components but it was definitely worth it. The results were AMAZING (even though I was missing some ingredients) and everyone in my family loved it! Thank you for this recipe!