Pork Wontons in Chilli Oil (Hong You Chao Shou)
Silky pork and prawn wontons tossed in a fragrant, savoury chilli oil dressing with black vinegar and spring onion.
Made with Chinese chilli oil and Fresh egg pasta dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £2.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the pork, prawns, white spring onion, ginger, 1 tablespoon of the tamari, the rice wine and sesame oil in a bowl. Stir in one direction for 2 minutes until sticky and cohesive. Chill for 20 minutes.
- 2
Make the fresh egg pasta dough (see the base recipe), rest it and roll it very thin, about 0.8 mm, so it is nearly see through. Cut into 9 cm squares. Keep them under a damp cloth.
- 3
Put a heaped teaspoon of filling in the middle of each square. Brush two edges with water, fold into a triangle and press out the air. Bring the two long corners together under the filling and pinch to seal, brushing with a dot of water.
- 4
Stir the garlic, remaining tablespoon of tamari, black vinegar, sugar and your ready made Chinese chilli oil (see the base recipe) together in a wide bowl to make the sauce.
- 5
Boil the wontons in batches in a large pan of gently boiling water for 3 to 4 minutes, until they float and the pork is cooked through. Cut one open to check there is no pink.
3 min 30 s - 6
Lift the wontons into the sauce with a slotted spoon, add a spoonful of the cooking water and toss. Top with the green spring onion and serve at once.
Tips
- Egg pasta dough rolled very thin makes a good wonton wrapper. Keep it covered, because thin sheets dry out within minutes.
- Chinkiang black vinegar is made with wheat, so use a gluten free rice vinegar if cooking for a coeliac, though the dish already has wheat in the pasta.
- Stir the filling in one direction. It traps air and makes a bouncier, juicier wonton.
Storing and freezing
Uncooked wontons keep on a floured tray in the fridge, loosely covered, for 1 day. Freeze on a tray until firm, bag for up to 1 month and cook from frozen, adding 1 to 2 minutes. Eat cooked wontons the same day.
Questions
Can I use shop bought wonton wrappers?
Yes. Use about 24 shop bought wrappers and skip the dough. They are thinner and smoother, but the filling and sauce are the same.
How hot is this?
It is gently warming with the numbing, fragrant heat of a good chilli oil. Use less oil for a milder dish or add a spoonful of the oil sediment for more heat.
Is it dairy free?
Yes. The wontons, filling and sauce contain no dairy. They do contain egg, wheat, pork and shellfish.
More made with chinese chilli oil
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.