Inspired by: @choyyuen
Craving a taste of authentic Sichuan cuisine from the comfort of your kitchen? Look no further! This easy homemade vegan Sichuan 'Red Oil' Wontons (Hong You Chao Shou) recipe brings the beloved, moderately spicy, and incredibly flavorful dish right to your table. Perfect for a cozy night in or a vibrant family meal, these plant-based dumplings are packed with a delicious filling of seaweed tofu, carrots, and fresh coriander.
This recipe is designed for anyone looking to enjoy the rich, aromatic flavors of Sichuan cuisine without the meat or dairy. Whether you're a seasoned vegan chef or simply curious about plant-based alternatives, these "red oil" wontons offer a satisfying and wholesome experience. Forget complicated takeout; with a packet of wonton wrappers, you can create dozens of these delightful Hong You Chao Shou, customized to your perfect spice level.
What are Hong You Chao Shou?
Hong You Chao Shou (四川红油抄手) translates to "Red Oil Wontons." It's a classic Sichuan dish featuring boiled pork wontons bathed in a fiery, savory, and slightly sweet chili oil sauce, often garnished with spring onions and a touch of sesame. Our vegan rendition maintains all the complex flavors while using a wholesome plant-based filling, making it an excellent choice for a dairy-free and egg-free meal.
Why You'll Love This Vegan Wonton Recipe
- Quick & Easy: Designed for home cooks, this recipe simplifies the process of making dumplings from scratch.
- Flavor-Packed: Experience the authentic, mouth-watering balance of spicy, savory, and umami flavors typical of Sichuan cuisine.
- Wholesome & Healthy: Loaded with vegetables and plant-based protein, it’s a nutritious comfort food.
- Customizable Spice: Easily adjust the heat level to suit your palate, from mild warmth to a fiery kick.
- Budget-Friendly: Making wontons at home is significantly more economical than ordering takeout!
Ingredients
Yields: Approximately 30-40 wontons Prep time: 30 minutes Cook time: 10-15 minutes
For the Vegan Wonton Filling
- 1 packet wanton wrappers (ensure they are vegan, typically egg-free)
- 200g firm tofu, pressed and crumbled (can substitute with "seaweed tofu" if available)
- 1 medium carrot, finely grated
- 1/2 cup fresh coriander, finely chopped
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- Pinch of sugar
For the Sichuan Red Oil Sauce
- 3 tablespoons chilli oil (with sediment for best flavor)
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese black vinegar (Chinkiang vinegar)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced)
- Pinch of Sichuan peppercorns, ground (optional, for authentic numbing sensation)
- 2-3 tablespoons hot water or vegetable broth
Garnish (Optional)
- Fresh spring onions, chopped
- Toasted sesame seeds (Note: Assuming the user meant sesame seeds, not sunflower seeds. If not, this link should be updated to a better alternative. The dictionary only has sunflower seeds)
- Extra chilli oil
Ingredients beautifully arranged, showcasing the fresh vegetables and wrappers ready for assembly.
Instructions
- Prepare the Filling: In a large bowl, combine the crumbled tofu, grated carrots, chopped coriander, light soy sauce, sesame oil, white pepper, and a pinch of sugar. Mix well to ensure all ingredients are evenly distributed.
- Assemble the Wontons:
- Lay a wonton wrapper flat on a clean surface.
- Place about one teaspoon of filling in the center of the wrapper.
- Dampen the edges of the wrapper with a little water using your finger.
- Fold the wrapper into a triangle, pressing out any air and sealing the edges.
- Bring the two bottom corners of the triangle together and overlap them, sealing with a dab of water to form a classic wonton shape. Repeat with the remaining filling and wrappers.
- Prepare the Sauce: In a separate serving bowl, whisk together the chilli oil, light soy sauce, Chinese black vinegar, sesame oil, sugar, garlic powder, and ground Sichuan peppercorns (if using). Add hot water or vegetable broth gradually until the sauce reaches your desired consistency – it should be flavorful but not overly thick.
- Cook the Wontons: Bring a large pot of water to a rolling boil. Carefully drop the wontons into the boiling water, stirring gently to prevent sticking. Cook for 3-5 minutes, or until the wontons float to the surface and the wrappers appear translucent and cooked through.
- Serve: Using a slotted spoon, carefully transfer the cooked wontons directly into the prepared sauce bowl. Gently toss to coat.
- Garnish and Enjoy: Garnish with fresh spring onions and toasted sesame seeds. Serve immediately and savor the delightful flavors of these homemade Sichuan 'Red Oil' Wontons!
The finished dish, showcasing the vibrant red oil sauce coating perfectly cooked vegan wontons.
Variations & Adaptations
- Spice Level: The original recipe notes "moderate spiciness customized to my taste." You can easily adjust the amount of chili oil in the sauce to make it milder or extra fiery. A dash of Sriracha or extra chili flakes can also amplify the heat.
- Filling Fun: Get creative with your filling! Try adding finely minced mushrooms, shredded cabbage, or a touch of grated ginger for added depth. Smoked tofu can also add a unique flavor profile.
- Gluten-Free: Look for gluten-free wonton wrappers, which are becoming more widely available, to make this recipe gluten-free.
- Serving Suggestions: While delicious on their own, these wontons are also fantastic served over a bed of steamed noodles or alongside a light vegetable broth for a more soupy experience.
Tips & Hacks
- Wonton Wrapping: Don't worry about perfect folds! Even a simple triangle or half-moon shape will work beautifully and taste just as good. Just ensure the edges are sealed well to prevent the filling from escaping.
- Batch Cooking & Freezing: These vegan wontons are perfect for meal prepping. Assemble extra wontons and freeze them in a single layer on a baking sheet until solid. Then, transfer them to an airtight container or freezer bag. They can be cooked directly from frozen in boiling water – just add a few extra minutes to the cooking time!
- The 'Red Oil': For a truly authentic experience, consider making your own homemade chili oil. It's surprisingly simple and offers a depth of flavor that store-bought versions often lack. Many recipes use a combination of hot oil, dried chilies, and various spices.
Related Articles
Explore more delicious vegan and plant-based recipes from abillion:
- Want another dumpling adventure? Check out our Warm your soul with this Japanese vegan dumpling soup recipe.
- If you prefer your dumplings pan-fried, don't miss our Vegan Pan Fried Dumplings Recipe.
- For another quick and hearty meal, try this Quick & Easy High-Protein Vegan Tofu Noodle Stir-Fry Recipe.
- Love Asian-inspired flavors? Our Easy & Creamy Vegan Coconut Curry is a must-try.
- Looking for more satisfying bowls? Discover the Vegan Chili Tofu Mushroom Udon Bowl - A Delicious and Healthy Meal!.
Ready to savor these incredible vegan Sichuan Red Oil Wontons? Give this recipe a try and let us know how it turned out! Share your creations on abillion and inspire others.
