Dinner

Spicy Wontons with Sichuan Chili Oil Sauce Recipe

Name: Spicy Wontons with Sichuan Chili Oil Sauce Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Chinese
Ingredients: 10 – 12 wontons; 1 tbsp green onion, sliced then roughly chopped (for garnish); Extra chilli oil, for drizzling; 2 garlic cloves, very finely minced; 1 tsp caster/superfine sugar (can substitute regular sugar); 1/2 tsp red chilli flakes (red pepper flakes), optional for spicy food lovers; 1/4 tsp Sichuan pepper powder; 1/4 tsp Chinese five-spice powder; 1/2 tsp Chinese chicken stock powder (or regular western stock powder); 2 tbsp Chinese chilli oil (adjust for spiciness, can substitute with sesame oil); 1 tbsp vegetable oil (can substitute canola, peanut, or other natural oil); 2 1/2 tsp light soy sauce (or all-purpose soy sauce); 1 tsp rice vinegar (can substitute other clean vinegar); 2 1/2 tbsp hot water (tap water is fine)

ByMaya Arden July 10, 2026July 10, 2026

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Introduction

These Spicy Wontons inspired by Din Tai Fung deliver a perfect balance of heat and savory flavors. Tender wontons are tossed in a fragrant, chili-infused sauce and garnished with fresh green onion for an irresistible appetizer or snack.

The image shows a close-up of several dumplings with thin, slightly translucent white wrappers folded around the filling. The dumplings sit in a bowl filled with a deep red-orange sauce that has a glossy, oily texture with visible chili flakes and small bits of garlic or spices floating in it. Fresh, chopped green herbs, likely scallions, are sprinkled on top of the dumplings, adding a pop of green color. A silver spoon rests in the bowl, partly submerged in the sauce, with a dumpling lifted slightly above the surface. The bowl is white and smooth, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 – 12 wontons
1 tbsp green onion, sliced then roughly chopped, for garnish

Extra chili oil, for drizzling
2 garlic cloves, very finely minced

1 tsp caster or superfine sugar (sub regular sugar)
1/2 tsp red chili flakes (optional, for spicy food lovers)

1/4 tsp Sichuan pepper powder
1/4 tsp Chinese five spice powder
1/2 tsp Chinese chicken stock powder or regular western stock powder

2 tbsp Chinese chili oil (adjust for spiciness, sub with sesame oil)
1 tbsp vegetable oil (sub canola, peanut, or other natural oil)
2 1/2 tsp light soy sauce or all-purpose soy sauce

1 tsp rice vinegar (sub other clean vinegar)
2 1/2 tbsp hot water (tap water is fine)

Instructions

Step 1: In a medium mixing bowl, combine the minced garlic, sugar, red chili flakes, Sichuan pepper powder, Chinese five spice powder, and chicken stock powder.

Step 2: Heat the Chinese chili oil and vegetable oil in a small frying pan over medium heat until hot. Pour the hot oil mixture over the spice and garlic blend, enjoying the sizzle.
Step 3: Whisk in the light soy sauce, rice vinegar, and hot water. The sauce will remain slightly separated with oil on top. Set it aside while cooking the wontons.
Step 4: Bring a large saucepan of water to a boil. Add the wontons and cook until they float—about 4 minutes for fresh wontons or 6 to 8 minutes if frozen.

Step 5: Use a slotted spoon to transfer cooked wontons to a serving dish. Pour the prepared sauce over them, add an extra drizzle of chili oil if desired, and sprinkle with chopped green onion. Serve immediately.

Tips & Variations

Adjust the amount of chili oil and red chili flakes according to your preferred spice level.
For a nuttier flavor, substitute Chinese chili oil with sesame oil.

Use homemade wontons or your favorite store-bought brand to save time.
Serve with steamed greens or rice for a fuller meal.

Storage

Store any leftover cooked wontons and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat wontons gently by steaming or microwaving with a damp paper towel to retain moisture. Avoid reheating the sauce at high heat—simply stir before use.

How to Serve

A white bowl filled with many soft, light beige dumplings that have wrinkled edges and round, filled centers. A spoon held by a woman's hand is pouring a rich, glossy dark red chili oil sauce over the dumplings. The sauce spreads over the dumplings, adding a shiny texture and small bits of chili flakes. The background shows a blurred green object and the bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cooked wontons after making this dish?

It’s best to freeze uncooked wontons before cooking. Cooked wontons can become mushy after freezing and reheating, so for best texture, freeze them raw and cook fresh when ready to serve.

What if I don’t have Sichuan pepper powder or Chinese five spice?

If you don’t have these spices, you can omit them or substitute Sichuan pepper with a pinch of black pepper and five spice with a small blend of cinnamon, cloves, and star anise if available. The flavor won’t be the same but will still be tasty.