This vegan recipe for Sichuan Spicy Wontons with vegetable filling in chili sauce is perfect as a starter, side dish, or main course. The spicy sauce makes the Chinese steamed wonton dumplings especially flavorful and to a highlight at your dinner table. With this simple step-by-step instruction and helpful tips, you can do it in no time!
Chinese wontons & other dumplings
My family loves Chinese food and all kinds of dumplings! That’s why I learned early on how to make some of our favorite dishes myself, including Polish pierogi, Italian ravioli and tortellini, gnocchi, Japanese gyoza, and much more!
These savory Chinese wonton dumplings are actually inspired by my gyoza recipe, but they are folded similar to tortellini, then gently cooked and served with spicy chili sauce. Anyway, we think this dish is not really delicious but also easy to make ahead, so you should definitely give it a try!
Wonton soup or crispy fried wontons
Have you ever eaten a Wonton soup or fried Wonton at a Chinese restaurant? These popular dumplings are not only served in different forms but also in different ways!
In the past, I have already shared a recipe for deep-fried crispy Spinach Artichoke Wontons here on the blog. And even though, they look and taste completely different than today’s recipe, both are actually wontons!
Vegan filling with vegetables and tofu
Basically, you can stuff wontons with anything you like. Traditionally, they are stuffed with a hearty filling of pork, beef, or shrimp, but my vegan version with tofu and vegetables is not only much healthier and contains less fat, but it tastes at least as delicious! I used a veggie filling of tofu, mushrooms, carrots, napa cabbage, green onions, garlic, ginger, rice vinegar, and soy sauce. However, feel free to swap the veggies and seasonings to your liking.
Vegan Sichuan Spicy Wontons in Chili Sauce
Actually, you can steam, cook, pan-fry or deep-fry these dumplings until crispy – serve in a sauce, with a dip or in a wonton soup – anything is possible! However, in today’s recipe, I was inspired by the Sichuan spicy wonton serving suggestion, also called “Sichuan Red Oil Wontons”. Here, the dumplings are simply cooked and then served in a spicy chili oil sauce. Instead of the traditional chili oil, however, I used my homemade sweet chili sauce as it is milder in taste and contains less fat.
How to wrap wontons
To wrap a wonton, place a square dumpling wrapper on a work surface so that one corner is facing towards you, like a diamond. Then place about one heaped teaspoon of filling in the middle of the wrapper. Now dip a finger in water and moisten the edges of the square. Then fold the top corner over the filling in your direction to form a triangle and press the outer edges together firmly to seal.
Finally, fold the long outer corners (right and left) towards the middle and fold them over each other so it looks like two crossed arms (Chinese “Chausou”). Pinch them together and press well to seal with a little water so the dough sticks together.
How to freeze dumplings
To freeze the uncooked stuffed wontons, first arrange them in a single layer on a baking tray or wooden board, leaving enough distance between each other, and freeze for 1-2 hours. Once they are frozen, you can transfer them into a freezer bag for easier storage. If you want to serve them, simply cook or deep-fry them straight from the freezer (no need to thaw) as instructed in the recipe box below. The dumplings may take around 2 minutes longer until they’re completely thawed so be sure to adjust the cooking time as needed.
- I always make my homemade dumplings wrappers recipe, but you could also use store-bought wonton wrappers.
- You could also fold these wonton dumplings like pierogi, ravioli, gyoza, or like these spinach artichoke wontons. (You will find the desired folding instructions in the individual recipe).
- The filling can be prepared one day in advance and kept covered in the refrigerator until ready to use.
- You can boil, steam, shallow-fry or deep-fry these wontons until crispy, like spring rolls, or serve them in a dumpling soup.
- I like to serve my Sichuan vegan wontons with sweet chili oil sauce. But you could also make a dumpling dipping sauce, a creamy peanut sauce, or any other Asian sauce you like.
- These wontons taste best when freshly made, but feel free to keep leftover dumplings in the fridge and gently reheat them before serving.
- If you’ll end up with any leftover filling, you can use it for an Asian inspired vegetable stir-fry.
This Sichuan Spicy Wontons in Chili Sauce recipe is:
- Vegan (meat-less, fish-free)
- Dairy-free (lactose-free)
- Without eggs
- Stuffed with vegetables
- & protein-rich tofu
- Perfect for meal prep
- Ideal as a starter or side dish for lunch or dinner!
More vegan Asian, Chinese, Japanese, or Thai recipes to try:
- Yaki Onigiri (Crispy Japanese Rice Balls)
- General Tso’s Tofu with Sweet-Sour Sauce
- Asian Chili Garlic Noodles
- Crispy Sesame Tofu with Tahini Peanut Sauce
- Vegan Sushi (Easy Recipe)
- Korean Bibimbap with crispy Tofu
- Vegan Pad Thai with Veggie Noodles and Tofu
- Chinese Eggplant with Chili Garlic Sauce
- Vegan dumplings with vegetable filling
- Scallion Pancakes (Chinese flatbread)
- Asian Peanut Noodles with Crispy Tofu
If you try this vegan Sichuan Wontons in Chili Sauce recipe, please leave a comment and a rating if you liked it! And if you take a picture of your Chinese dumplings and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love to see your remakes! Enjoy!
Sichuan Spicy Wontons in Chili SauceAuthor:
- 1 recipe dumplings wrappers instructions for wontons (or use 40 store-bought wrappers)
Chili Sauce (to serve)
To Garnish (optional)
- 1 tbsp toasted sesame seeds
- 2 tbsp spring onions finely sliced
- *Note: Check out the step-by-step guide above for visual instruction!
- First, prepare the wonton wrappers according to this recipe. (Or use store-bought wrappers).
- Press the tofu well to remove any excess liquid, then crumble it. Finely chop the vegetables (as shown in the photo above).
- Heat the sesame oil in a large pan or skillet. Fry the tofu, mushrooms, and leeks over high heat for about 2-3 minutes until they are slightly browned. Then add the carrots and napa cabbage and sauté for another 3 minutes, until the vegetables are tender, stirring occasionally.
- Finally, add the garlic, ginger, soy sauce, rice vinegar, and spices and steam for another minute to allow the flavors to develop. Then set aside to cool.
- Place one heaped teaspoon of filling in the middle of each wonton wrapper. Moisten the outer edges with some water, then fold one corner diagonally over the filling to form a triangle and press the edges together firmly to seal (see step-by-step pictures above). Then fold the long outer corners towards the middle so one overlaps the other. Pinch them together firmly to seal, using some water as needed so the dough sticks together better.
- Repeat this process until the wrappers are used up. (The dough tends to dry out quickly, so be sure to keep everything covered while you work).
- Now you can freeze the uncooked wontons (see recipe notes*) or cook them.
- Bring a large pot of water to a gentle boil. Then carefully add in the wontons, but please do not overcrowd the pot. Let them simmer for 2-3 minutes or until they float on the surface and look transparent, stirring occasionally to prevent them from sticking to the bottom.
- Mix together all ingredients for the sauce and season to taste. If you want the sauce thinner, you can stir a bit of the wonton cooking water into the sauce. (Alternatively, you can also make this dumpling dipping sauce).
- Pour the sauce over the wontons. Sprinkle with sesame and fresh spring onions and enjoy!
- Please read my blog post for make-ahead tips, freezing instructions, and further information on this recipe.
- This recipe makes 4 servings (40 wontons).
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