Spicy Red Oil Chao Shou
红油抄手 · hóng yóu chāo shǒu
My uncle in Chengdu’s Jinniu District ran a tiny stall near Renmin Park. He taught me to stir the red oil *after* plating—never before—because ‘heat kills the fragrance of the chilies, like shouting at a poem.’ His version used only three seasonings: chili oil, light soy, and black vinegar.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- ground pork (leaner, 15% fat)猪后腿肉末（肥瘦比1.5:8.5）🛒 local200 g
- Sichuan chili oil (strained, no sediment)四川红油（滤净油渣）🏮 asian30 ml
- chinese black vinegar中国黑醋🏮 asian15 ml
- light soy sauce生抽🏮 asian10 ml
- toasted sesame seeds熟白芝麻🏮 asian5 g
ground pork (leaner, 15% fat): Leaner than wonton filling—better for cold dressings
Sichuan chili oil (strained, no sediment): Look for ‘Chengdu chili oil’ or make quick version: heat 30ml neutral oil + 1 tbsp Sichuan chili flakes until fragrant, cool, strain.
toasted sesame seeds: Toasting adds nuttiness; skip if pre-toasted seeds are unavailable
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Mix pork, 1 tsp (5 ml) light soy, and 1 tsp (5 ml) Chinese black vinegar in a bowl. Stir 1 minute until cohesive but not pasty.
轻搅上劲，勿打稀
🔍 Look for 1 分钟 · 1 minuteVisual: 肉馅轻压成团，松手微散Mixture forms soft clumps that hold shape when pressed
You know it's right when: 碗底无汁水析出No liquid separates at bottom of bowl
2Fold filling into small, tight triangles using round wonton wrappers (~7 cm). Pinch edges firmly—no pleats needed, as filling is drier.
三角紧捏，皮薄馅实
🔍 Look for 每个抄手2–3秒 · 2–3 seconds per chao shouVisual: 皮紧贴馅料，无空鼓Wrapper lies flat against filling with no air pockets
You know it's right when: 单角拎起不漏馅Seam stays sealed when lifted by one corner
3Boil in salted water until floating (1.5 minutes), then cook 1 more minute. Drain thoroughly and spread on a rack to cool 2 minutes—no steam trapped!
煮后晾透，防红油变浑
🔍 Look for 2 分钟 · 2 minutesVisual: 表面哑光，无水珠附着Surface looks matte, not glistening; no droplets on skin
You know it's right when: 指尖轻触无湿感Wontons feel dry to fingertip touch
4In a separate bowl, whisk chili oil, remaining light soy, remaining black vinegar, and 1/4 tsp white pepper. Taste—should be fiery, tangy, salty, balanced.
四味调和，辣不掩酸
🔍 Look for 30 秒 · 30 secondsVisual: 油液均匀悬浮，不分层Oil floats evenly, no separation into layers
You know it's right when: 凑近闻有明显椒麻烟香Aroma rises sharply—peppery and smoky—when sniffed closely
5Toss cooled chao shou gently in sauce. Transfer to chilled plates. Sprinkle with sesame seeds and scallion greens.
冷盘冷拌，锁住红油香
🔍 Look for 15 秒 · 15 secondsVisual: 每只抄手裹薄亮油膜，无酱汁积聚Each piece glistens with thin, even coat—no pooling sauce
You know it's right when: 红油附着皮面，不滑落Red oil coats wrapper without sliding off
Tips
- · Use room-temp pork—cold meat won’t bind well with the dry seasoning.
- · Chill plates 10 minutes before serving: cold surface keeps oil vibrant and prevents sogginess.
- · If chili oil is too harsh, stir in 1 tsp (5 ml) toasted sesame oil to round the heat.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
🥢 Ask HǎoWèi
Questions about technique, ingredients, substitutions, and flavor — answered from our verified cooking knowledge base.
What to serve with it
A complete Chinese dinner in one plan — pick one from each role.
What cooks say
Made this? Leave a note.
- No comments yet — be the first!
