Sichuan Wontons in Chili Oil (Hongyou Chaoshou)
红油抄手 Hóngyóu chāoshǒuSay it: hong-yoh chow-show
Hongyou chaoshou are tender Sichuan wontons bathed in a fragrant, spicy chili oil, black vinegar, and garlic sauce. A beloved street-food staple throughout Sichuan province, these delicate dumplings are typically enjoyed as a breakfast, snack, or light meal. The silky wrappers contrast beautifully with the savory pork filling, while the sauce delivers the signature Sichuan balance of numbing spice, bright acidity, and aromatic garlic. What makes them special is the contrast between the gentle wonton and the explosive, mouth-tingling chili oil.
Sichuan Wontons in Chili Oil (Hongyou Chaoshou)
红油抄手, Hóngyóu chāoshǒu
Pronounced hong-yoh chow-show
- Serves
- 4
- Prep
- 45 min
- Cook
- 10 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Wontons
Chili Oil Sauce
Method
Combine the ground pork, minced green onions, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, and cold water in a bowl. Stir vigorously in one direction for 2-3 minutes until the mixture becomes sticky and cohesive.
Fill a small bowl with water. Place one wonton wrapper on your palm, add about 1 teaspoon of filling in the center, lightly moisten two adjacent edges with water, fold into a triangle, and press to seal. Then bring the two bottom corners together, overlapping and pressing to form the classic chaoshou shape. Repeat until all filling is used.
Bring a large pot of water to a rolling boil. Carefully add the wontons in batches (about 15-20 at a time) and gently stir to prevent sticking.
Cook the wontons for 4-6 minutes until they float to the surface and the wrappers look slightly translucent and the filling is cooked through.
While the wontons cook, mix the chili oil, black vinegar, soy sauce, minced garlic, and sugar in a large serving bowl until the sugar dissolves.
Use a slotted spoon to transfer the cooked wontons directly into the sauce bowl. Gently toss to coat each wonton thoroughly.
Sprinkle with sliced green onions and toasted sesame seeds if using. Serve immediately while hot.
Regional variants
In some parts of Sichuan a small amount of ground Sichuan peppercorn is added to the sauce for extra numbing mala flavor. Modern versions sometimes include a spoonful of smooth sesame paste to mellow the heat.
Cook's notes
- Keep unused wrappers covered with a damp towel to prevent drying out while folding.
- The chili oil sauce can be adjusted to taste; add more black vinegar for brightness or extra chili oil for heat.
- Freshly made wrappers give the best silky texture, but good-quality store-bought thin wrappers work very well.
Serve with
Usually eaten on their own or with a small bowl of dan dan noodles; pair with hot Sichuan green tea or cold beer.
Make ahead and storage
Uncooked wontons can be frozen on a tray then transferred to a bag for up to 1 month; boil from frozen adding 1-2 extra minutes. The sauce is best mixed fresh.
