I discovered this dish last year in a Chinese restaurant in Melbourne and became addicted to them, if you have not eaten this you MUST try, trust me! 

Wonton is a type of dumpling commonly found in a number of Chinese cuisines. In Sichuan, semi-pentagonal wonton fold into a tight triangle, each

of the hypotenuse are pressed against the middle of opposite sides, creating an impression of crossed arms/hands. The sauce has red chili oil,

black vinegar, soy sauce and sesame oil, a perfect mix! I recommend to make the chili oil a day in advance or at least a few hours before cooking

so you´ll get a bright red oil packed with flavor. It might seem difficult at first but it´s not, done in 1 hour! I like to prepare a large batch

and freeze the rest. You can boil them straight from the freezer. Give it a try!! 



sichuan wontons in chili oil sauce

Makes: 30 



  • 300 gr minced pork
  • 1 free-range egg
  • 1 tbsp oyster sauce
  • 1 tbsp Shao Hsing cooking wine ( a good substitute is dry sherry wine )
  • 1 garlic clove, crushed
  • 2 scallions, finely chopped
  • 30 wonton wrappers ( the thinner, the better ) 


  • 250 ml sunflower oil
  • 1 bay leave
  • 4 dry chilli pepper
  • 1 tbsp sesame seeds
  • 2 tbsp of chilly flakes


  •  4 tbsp chili oil
  • 3 tbsp Chinkiang vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 garlic clove, crushed
  • 2 scallions, finely chopped



  1. In a bowl, mix sesame seeds and chili flakes.
  2. In a pan, add oil, bay leaves and peppers. Heat until very hot. Strain the oil onto the bowl with sesame seeds and chili flakes. Set aside. 


  1. In a bowl, mix all ingredients together. 


  1. In a bowl, mix all wontons ingredients, stir until well combined. Refrigerate for 10 min. 
  2. To assemble wontons, place 1 teaspoon of the pork mix in the middle of the wrapper. Use your finger to moisten the edge of the wrapper with a tiny bit of water. Fold one tip of the wrapper diagonally to form a triangle. Seal edges. Pull the two corners of the triangle together with a bit of water and pinch to seal it. 
  3. Bring a pot of water to the boil and cook the wontons in batches for 4 minutes. 
  4. Serve in a bowl, add a bit of the cooking water and cover with the sauce. ENJOOOOOOY!!!