🥟 Sichuan wontons in red chili oil

Name: Sichuan wontons in red chili oil
Total time: 40 min
Yield: 4
Cuisine: China · Sichuan
Ingredients: 300 g minced pork; 30 wonton wrappers; 2 garlic cloves, finely grated (plus 3 for the sauce); 1 tsp grated ginger and 2 spring onions, chopped; 3 tbsp soy sauce; 2 tbsp black or rice vinegar; 3 tbsp chili oil; 1 tsp sugar, salt and pepper

Origin: China · Sichuan

270kcal

per serving · 200 g

135kcal

per 100 g

12 gProtein6 g / 100 g

14 gFat7 g / 100 g

26 gCarbs13 g / 100 g

Wontons in chili oil, known in Sichuan as hong you chao shou, are small pork dumplings in thin wrappers, boiled and tossed in a sauce of chili oil, soy sauce, vinegar and garlic. The silky wrappers soak up a sauce that is spicy, tangy, savoury and slightly sweet at once. They are served hot in a bowl as a snack or light meal, topped with spring onion.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork, wonton wrapper

Contains porkbecause of: pork

Contains glutenbecause of: wonton wrapper, soy sauce

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy

What it is made of

porkwonton wrapperchili oilsoy saucegarlicvinegar

Recipe

4 servings40 min

Ingredients

300 g minced pork
30 wonton wrappers
2 garlic cloves, finely grated (plus 3 for the sauce)
1 tsp grated ginger and 2 spring onions, chopped
3 tbsp soy sauce
2 tbsp black or rice vinegar
3 tbsp chili oil
1 tsp sugar, salt and pepper

Method

Mix the pork with 2 grated garlic cloves, ginger, half the spring onion, 1 tbsp soy sauce, salt and pepper.
Put a teaspoon of filling in the centre of each wrapper, moisten the edges with water, fold into a triangle and bring the two corners together.
For the sauce, stir together the remaining garlic, 2 tbsp soy sauce, vinegar, chili oil and sugar.
Boil the wontons in plenty of water for 4–5 minutes until they float and the filling is cooked.
Drain, toss with the sauce and finish with the remaining spring onion.

How to make it lighter

Chili oil is the richest part of the dish: spoon it on sparingly — 1 tbsp of oil is about 120 kcal.
Use lean minced pork to cut the fat in the filling.
Serve a smaller portion of wontons alongside a large plate of blanched greens.

History

The dish comes from Sichuan province, where wontons are called chao shou, often explained as "folded hands" after their shape. It is a classic of Chengdu street food and is now served in Sichuan restaurants around the world.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →