Hongyou Chaoshou, a cherished dish from Chongqing, China, is a flavorful twist on traditional wontons, drenched in a fiery red oil sauce. Known as “red oil wontons,” this Sichuan specialty features delicate pork-filled wontons coated in a bold mix of chili oil, soy sauce, and aromatic spices, often topped with peanuts and green onions. The dish balances intense heat with savory umami, making it a favorite street food and comfort meal. This step-by-step recipe brings the authentic taste of Chongqing’s vibrant food scene to your kitchen, perfect for those who love a spicy kick.
Ingredients (Serves 4)
For the Wontons:
- Wonton Wrappers: 30-40 sheets (store-bought or homemade)
- Ground Pork: 1/2 lb (225g)
- Shrimp: 1/4 lb (115g), finely chopped (optional, for added flavor)
- Green Onions: 2, finely chopped (white parts for filling, green for garnish)
- Ginger: 1-inch piece, minced
- Soy Sauce: 1 tbsp (for filling)
- Shaoxing Wine: 1 tbsp (or dry sherry substitute)
- Sesame Oil: 1 tsp (for filling)
- Salt: 1/2 tsp (for filling)
- White Pepper: 1/4 tsp (for filling)
- Water: 2 tbsp (for sealing wrappers)
For the Sauce:
- Chili Oil: 1/3 cup (store-bought or homemade)
- Soy Sauce: 2 tbsp (light soy sauce preferred)
- Dark Soy Sauce: 1 tbsp (for color and depth)
- Black Vinegar: 1 tbsp (Chinese black vinegar or balsamic substitute)
- Sesame Oil: 1 tbsp
- Garlic: 2 cloves, minced
- Sichuan Peppercorns: 1 tsp, ground (for numbing spice)
- Sugar: 1 tsp (to balance flavors)
- Salt: 1/2 tsp (adjust to taste)
- Peanuts: 1/4 cup, roasted and crushed (for topping)
- Green Onions: 2 tbsp, chopped (green parts, for garnish)
Equipment Needed
- Large pot (for boiling wontons)
- Mixing bowl
- Small bowl (for sauce)
- Wok or skillet (optional, for sauce)
- Chopping board and sharp knife
- Measuring cups and spoons
- Spoon or small brush (for sealing wrappers)
- Slotted spoon or strainer
- Plate or tray (for assembling wontons)
Step-by-Step Instructions
Step 1: Prepare the Filling
In a mixing bowl, combine 1/2 lb ground pork and 1/4 lb finely chopped shrimp (if using). Add 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper, 1-inch minced ginger, and the white parts of 2 chopped green onions. Mix thoroughly with a spoon or your hands until the mixture becomes sticky and well-blended, about 2-3 minutes. This ensures a juicy, cohesive filling. Cover and let it rest for 15-20 minutes to marinate.
Step 2: Assemble the Wontons
Place a wonton wrapper on a clean surface. Spoon about 1 tsp of the pork filling into the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing the edges to seal tightly and remove air pockets. Bring the two bottom corners of the triangle together, overlapping them slightly, and press to secure—forming a classic wonton shape. Repeat with the remaining wrappers and filling, placing finished wontons on a tray dusted with a little flour to prevent sticking. You should get 30-40 wontons.
Step 3: Cook the Wontons
Bring a large pot of water to a boil. Add the wontons in batches (about 10-12 at a time) to avoid overcrowding. Stir gently to prevent sticking to the bottom. Boil for 4-6 minutes, or until the wontons float to the surface and the filling is cooked through. Use a slotted spoon to remove them and drain well. Place in a bowl and keep warm while preparing the sauce.
Step 4: Prepare the Sauce
In a small bowl, mix 1/3 cup chili oil, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp black vinegar, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tsp ground Sichuan peppercorns, 1 tsp sugar, and 1/2 tsp salt. Stir until well combined. For a warmer sauce, heat the mixture in a wok or skillet over low heat for 1-2 minutes, stirring constantly to avoid burning the garlic. This sauce should be fiery, aromatic, and slightly tangy.
Step 5: Assemble the Dish
Divide the cooked wontons into serving bowls. Spoon the prepared sauce generously over the wontons, ensuring each bowl gets a good coating of chili oil and aromatics. Sprinkle with 1 tbsp crushed peanuts and 1/2 tbsp chopped green onions per bowl for crunch and freshness. Drizzle with a little extra chili oil if you love the heat.
Step 6: Serve and Enjoy
Serve Hongyou Chaoshou immediately while hot, using chopsticks or a spoon to mix the sauce into the wontons. The tender dumplings soaked in spicy, nutty sauce are a treat on their own, but pair them with a side of steamed bok choy or pickled cucumbers to balance the spice. The combination of textures and flavors makes this a standout Chongqing dish.
Nutrition and Prep Time
- Prep Time: 30 minutes (including wonton assembly)
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Nutritional Estimate (per serving, with pork and shrimp): Approximately 450-500 calories, 18g protein, 50g carbohydrates, 20g fat, 2g fiber. Without shrimp or pork, it drops to ~350-400 calories with 8g protein. This dish is carb-rich from noodles, with protein from pork/shrimp and healthy fats from oils and peanuts. The chili and Sichuan peppercorns may boost metabolism, but it’s high in sodium and fat—enjoy in moderation.
Tips for Success
- Wonton Wrappers: Store-bought wrappers save time, but homemade ones (flour, water, salt) offer a fresh taste. Keep wrappers covered to prevent drying.
- Chili Oil: Homemade chili oil with Sichuan chilies adds authenticity—heat oil with chilies and peppercorns. Store-bought is a quick option.
- Spice Level: Adjust chili oil and Sichuan peppercorns to taste. The numbness from peppercorns is key to Sichuan flavor, so use sparingly if new to it.
- Vegetarian Option: Skip the pork and shrimp, using a filling of mushrooms or tofu with soy sauce and ginger.
- Storage: Cooked wontons can be refrigerated for 1-2 days. Reheat by steaming or boiling briefly; add fresh sauce before serving to avoid sogginess.
Why You’ll Love Hongyou Chaoshou
Hongyou Chaoshou embodies the fiery soul of Chongqing with its tender wontons swimming in a spicy, aromatic red oil sauce. This dish showcases Sichuan cuisine’s love for bold flavors, offering a quick yet deeply satisfying meal. Whether you’re a spice enthusiast or exploring Chinese street food, Hongyou Chaoshou delivers a warm, flavorful experience that echoes the bustling markets of Chongqing. It’s perfect for a cozy night in or a fun gathering.
