Prep Time: 15 minutes

Cook Time: 20 minutes

Serve: 2

Szechuan style hot and spicy red oil wonton





    • 30 wonton wrappers
    • 1 cup minced pork
    • Pinch of salt
    • 1 tablespoon minced ginger
    • 1 tablespoon minced green onion
    • 1 small size egg
    • 1 tablespoon oyster sauce
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Chili Oil 
    • 2 slices of ginger
    • 2 star anise
    • 1 teaspoon cumin
    • 4-6 dried chili pepper
    • 2 bay leaves
    • 2 tablespoons chili powder
    • 1 and 1/2 teaspoon Sichuan peppercorn (or powder)
    • 1 and 1/2 teaspoon Chinese five spice powder
    • 1 tablespoon sesame seeds
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Red oil dressing
  • 3-6 tablespoons Szechuan style chili oil depends how spicy you want
  • 2 tablespoons black vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoon cooking wine
  • 1/2 teaspoon sugar
  • pinch of salt
  • 1 tablespoon light soy sauce
  • 2 garlic cloves, smashed
  • 1/2 tablespoon minced green onion
  • Minced coriander
  • 1 cup water from cooking wonton

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To Make the chili oil in previous day.
    1. In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.
    2. In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn and dry red peppers, pour in around 1 cup of oil and heat until really hot. Discard all the spices and leave the oil only.
    3. Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.
Making red oil wonton 
  1. In a large bowl, mix minced pork with ginger, oyster sauce, egg, spring onion and salt. Keep stirring the mixture in one direction until well combined and sticky.
  2. Refrigerate for around 15 minutes for a better flavor.
  3. Assemble wonton one by one.
  4. In a bowl, mix all the seasonings together.
  5. Cook wonton in boiling water for 3 to 4 minutes until the wrappers become transparent completely. You can add some green vegetable like lettuce, bok choy leaves in last minute. Transfer out to serving bowl and then scoop some water to cover most of the wontons (not too much as it may dilute the red oil dressing).
  6. Pour the red oil dressing on top; garnish extra minced spring onion and coriander. Mix well before enjoying.

Retrieved from: China Sichuan Food