If you’ve never made wontons at home before, this is your sign. These chilli oil wontons are surprisingly easy to make and so satisfying. You can also make a big batch and freeze them, so you’ll always have some on hand to boil whenever you crave for some!

watch how to make chilli oil wontons

what is chilli oil wontons?

Chilli oil wontons, or 紅油抄手 in Chinese, are a classic Sichuan street food. They’re soft, silky dumplings filled with juicy pork and shrimp, then smothered in a spicy, fragrant chilli oil sauce. It’s savoury, tangy, garlicky, and a little spicy.

You’ve probably seen this dish at Din Tai Fung or some Chinese restaurants, but they’re actually super easy and fun to make at home. If you have any leftover wontons, you can leave them in the freezer for up to two months!

which wonton wrappers to buy?

When buying wontons from an Asian supermarket, I always go for the yellow wrappers. Make sure to get the yellow ones that contain egg and are labelled “wonton pastry” or “wonton wrappers”, not “dumpling wrappers”. Dumpling wrappers are white in colour and are thick and doughy, which isn’t the texture we want when making wontons.

ingredients to make chilli oil wontons:

120g shrimp, chopped
200g minced pork
3 green onions, chopped
30 wonton wrappers (1 package)

dumpling filling marinade:

2 tbsp cornstarch
2 tbsp water
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp chicken powder
1/2 tsp sugar
2 tsp sesame oil
a pinch of white pepper powder

chilli sauce:

3 tbsp vegetable oil
1 tsp minced garlic
1 bird’s eye chilli, chopped (optional)
1 tbsp chilli oil
2 tbsp light soy sauce
1 tbsp Chinese black vinegar
2 tsp sesame oil
1 tsp sugar
toasted sesame seeds
chopped green onions
2 tbsp water (or reserved dumpling water)

how to make chilli oil wontons:

In a large bowl, combine the minced pork, chopped shrimp, and all the marinade ingredients. Mix until the mixture becomes sticky – this helps bind everything together. Let it marinate for at least 20 minutes.
For the easiest and quickest method to wrap wontons: moisten the edges of the wrapper with water. Make a “C” shape with your left hand and place the wrapper on top. Add about 1 teaspoon of filling into the centre. Use a small spoon to gently press the filling downward into the curve of your palm, then pinch and seal the wrapper shut using your index finger and thumb. That’s it! Repeat with the rest.
Bring a pot of water to a boil and gently drop in the wontons. Give the water a gentle swirl to stop them from sticking to the bottom. Once they float, cook for another 3–5 minutes until fully cooked.
To make the chilli sauce, add minced garlic, chopped green onions, and bird’s eye chilli (if using) in a heatproof bowl. Heat the vegetable oil until hot, then carefully pour it over the aromatics – it should sizzle. Add the chilli oil, light soy sauce, Chinese black vinegar, sesame oil, sugar, and a splash of dumpling water or plain water. Mix everything well.
Drain the wontons and place them on a serving plate. Generously drizzle the chilli sauce over the top and garnish with more chopped green onions, toasted sesame seeds, and fresh coriander if you like.

tips for making the best chilli oil wontons:

1) don’t overstuff the wontons

Try not to add too much filling to the wonton (trust me, I know it’s very tempting). Overstuffed wontons can burst open easily when boiling. Around 1 teaspoon of filling per wrapper is just right.

2) wrap them tightly

Make sure to seal the edges well to keep the filling intact and prevent any leaks while boiling.

3) swirl the pot when boiling

Right after adding the wontons to boiling water, give the pot a gentle swirl. This stops the wrappers from sticking to the bottom and tearing.

4) hot oil = flavour bomb!

when making the chilli sauce, don’t skip the step of pouring hot oil over the aromatics. The hot oil sizzle brings out the flavour of the garlic, chilli and green onions, which makes the sauce extra fragrant and addictive.