Sichuan wontons in chilli oil 红油抄手
Sichuan wontons in chilli oil is featured among the local specialties of Chengdu and Sichuan.
.jpg){kind=link}
Photo adjustments
Resized proportionally and converted to WebP; no crop, retouching, recolouring or subject changes. Card views may crop the image.
Hongyou chaoshou (红油抄手) are filled wontons dressed with red chilli oil. The wrapper and filling form the dumpling, while hongyou identifies the seasoning style that distinguishes this order from a clear-broth serving.
How it is prepared
Zhongjing Foods publishes one clearly described version using pork mince and wonton wrappers. The pork is seasoned with soy sauce, white pepper and scallion-ginger water, enclosed in the wrappers, then boiled before being added to a seasoned bowl.
Flavour & texture
In that version, red chilli oil, sesame oil and scallion are mixed with a small amount of cooking liquid. The combination gives a soft wrapper, a savoury centre and an aromatic oily dressing. Other kitchens may change the sweetness, acidity or pepper seasoning.
Local context & naming
This manufacturer recipe provides a concrete preparation example, not a universal Chengdu restaurant formula. Chaoshou is the Sichuan name used for this wonton family; the dish should not be confused with a plate of larger boiled jiaozi solely because both have wrappers.
Ordering this dish
Ask whether the filling is pork and whether the chilli oil can be reduced or served separately. State your preference before the wontons are dressed. Check soy, sesame and the wrapper ingredients individually if they matter to you.
At the table
Gently turn the wontons through the dressing, keeping a spoon underneath if a wrapper is delicate. Start with a small portion when sampling several Sichuan snacks, and compare it with a clear-broth wonton to explore the seasoning difference.
Ingredients to check
The documented example uses pork, wonton wrappers, soy sauce, sesame oil and chilli oil. Other kitchens may use different fillings or seasonings.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Long wontons 龙抄手 →
Thin wheat wrappers enclose a tender pork filling, served in clear broth or a red-chili dressing. Order the clear-broth version at Chengdu snack restaurants if you want a milder bowl.
Zhong dumplings 钟水饺 →
Chengdu dumplings distinguished by their local sauce tradition; useful for noticing seasoning and sweetness as well as chili.
Questions before you order
Are all red-oil wontons equally spicy?
No. The amount and composition of chilli oil vary by kitchen; the dish name does not set a reliable heat level.
Sources & reading
The linked sources were reviewed for this dish identity, preparation and local context on 8 September 2026. Serving suggestions are editorial guidance. Specific recipe quantities, origin legends and current restaurant availability are not independently established.
Recipes and servings vary between kitchens.