Wontons in Chili Oil — Red Oil Wontons
Quick Info
- Flavor
- Rich, spicy, garlicky, and slightly numbing. Like the love child of Italian ravioli and hot wings — delicate pork parcels drenched in fiery chili oil.
- Texture
- Thin, silky wonton wrappers clinging to juicy pork filling, swimming in a slick, fragrant pool of chili oil and crunchy garlic bits
- Spice Level
- 🌶️🌶️🌶️ — About as hot as a spoonful of Sriracha — a proper kick, but the oil carries the flavor more than the burn
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
If Long Chao Shou (dragon wontons) is the gentle, brothy side of Chengdu wontons, red oil wontons are the wild, fiery sibling. Same delicate wonton technique, but instead of a mild soup, these get doused in “red oil” (红油) — Sichuan’s iconic chili oil, made by pouring hot oil over dried chili flakes, Sichuan peppercorns, and spices. It is the same wontons dressed for a completely different occasion.
What to Expect
A bowl of plump, glistening wontons sitting in a shallow pool of vivid red-orange chili oil. There is no broth here — just pure, concentrated chili oil dressing mixed with soy sauce, garlic, and a scattering of crushed peanuts. The wonton wrappers soak up the oil, turning each bite into a spicy, savory, slightly sweet flavor bomb. Your lips will be stained orange. This is completely normal.
Tips
Use a spoon to scoop up the wontons along with the chili oil — you want both in every bite. The oil looks more intimidating than it tastes; much of the heat stays in the oil rather than transferring to your mouth. If you have tried the mild broth wontons (龙抄手) and want to level up, this is your next step.