Sichuan Spicy Wonton in Red Oil

This thing is mind blowing, tongue numbing, addictive treat! Sichuan Spicy Wonton in Red Oil is a Chinese dish of delicious and mouth-watering wontons served in oil infused with Sichuan peppercorns and black vinegar.

Sichuan Spicy Wonton in Red Oil is one of the popular hole in the wall, street food you can find in the Sichuan province of China and if you’re not in China, I bet you that the China town in the city where you live will have several restaurants that sell this. It is certainly one of Chinese dishes not to be missed, a soft wonton filled with umami rich minced meat served in this addictive chilli oil, OMG, just typing this makes me drool. If you don’t eat spicy dishes then you are missing a lot, just by not trying this one, so train yourself slowly into eating something spicy so you can give this a shot.

Now for those already seasoned in eating spicy food and if you eat a lot of this dumpling at your favourite Chinese wonton shop, perhaps in a very regular basis then I think it’s time to learn cooking it from the comfort of your own home, not just to save some moolah but what you will be making at home can be better, because with your own home-made ones you can control what goes on it and adjust to suit your taste. At first it may be intimidating to make one but once you get the hang of it, making these wontons is a breeze, cooking them is quite quick too, you just need a max of 5 minutes to cook a batch of wontons and you’re good to go. And if you are saying this is all BS, give it that recipe below a go and see how it goes.

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Sichuan Spicy Wonton in Red Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Chinese


Sichuan Spicy Wonton in Red Oil is a Chinese dish of delicious and mouth-watering wontons served in oil infused with Sichuan peppercorns and black vinegar.


Units Scale


  • 40 large wonton wrappers
  • 300 g minced pork (25% fat)
  • 1 large egg
  • 2 tsp cornstarch
  • 1/4 tsp ginger paste
  • 1/2 tsp ground Sichuan peppercorns
  • 1 tsp finely chopped spring onions
  • pinch white pepper powder
  • 1/2 tsp salt


  • 1/2 cup chilli oil
  • 1/4 cup soy sauce
  • 1 tsp brown sugar
  • 2 tsp Sichuan peppercorn
  • 1 1/2 tbsp Chinkiang vinegar
  • 2 tsp garlic, grated
  • 2 spring onions, chopped


  • chopped coriander


  1. Prepare sauce, in a sauce pan combine together chilli oil, soy sauce, brown sugar, Sichuan peppercorn and garlic. Cook for 5 minutes in very low heat until oil has warmed up. Turn off the heat then add the
  2. Chinkiang vinegar and spring onions, set it aside.
  3. Prepare wontons, combine all wonton ingredients apart from the wonton wrappers. Mix it well.
  4. Get a piece of wonton wrapper then add a teaspoon of the wonton meat mixture, place it in the middle then let the edges meet in between then seal. Do it with the rest of the remaining mixture.
  5. Bring a large pot of water to boil, cook wontons in batches, 20 at a time. Stir gently to prevent them from sticking at the bottom, cook until wontons float. Place cooked 10 pcs wontons on a serving bowl, add two to three tablespoons of water used from boiling then top it with two to three tablespoons of the chilli oil prepared earlier, garnish with chopped coriander then serve.


5 Responses

  1. They look authentic and very appetizing!

  2. Chef Mimi says:

    Oh my goodness! I just need to get the wrappers, but I’ve got the other ingredients! I can’t wait…

  3. Sichuan pepper really is numbing, the first few bites are weird… then you can’t get enough! This sounds great, Raymund — I may cheat and use some frozen wontons I have.

  4. I might skip or reduce some of the spicy ingredients, but rather than that the wontons look and sounds wonderful. I also love how you styled and photographed the dish.

  5. suituapui says:

    I’d like them in clear bone stock soup and not spicy.

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