Sichuan Wontons in Red Oil: Origins & Evolution

People often refer to wontons as the ‘Chinese ravioli’ and consider them one of the oldest types of Chinese dumplings. Historians believe cooks in northern China first made them over 1,000 years ago. The name ‘wonton’ comes from the Cantonese word ‘yún tūn,’ meaning ‘swallowing a cloud’ – a poetic nod to how wontons float in soup. However, the name varies in different regions of China. For instance, Sichuan wontons (from which today’s dish originated), they are known as ‘chāo shǒu’, meaning ‘crossed hands.

This is because cooks first fold the wrapper into a triangular shape, and then bring the two sides of the triangle to the front so they overlap. This creates a shape that resembles crossed hands. Some people believe the term evolved from the concept of ‘hand-folded wontons,’ which others later misinterpreted as ‘folded hands.’

Read More: The Fascinating History of Sichuan Spicy Chicken (辣子鸡)

History of Wontons 

Many sources state that the history of wontons goes back to the Han Dynasty, when they were offered to the spirits of the deceased in the Chinese ancestor worship rituals. For those curious about the history of wonton soup, this early tradition laid the foundation for the comforting, broth-based version we know today.

After the Han era concluded, northern Chinese farmers who had been cultivating wheat began grinding it into flour and kneading it with water. This led to the creation of a variety of new dishes, collectively known as ‘bing’. This term encompassed steamed breads, grilled flatbreads, noodles, and different types of dumplings. They became highly popular, enjoyed by both royalty and common folk. 

During the Tang Dynasty, wontons were mostly known as ‘húntún’, meaning ‘chaos’ or ‘muddled’. The early version of wontons was made from thin dough wrappers, filled with minced meat and sometimes vegetables. They were traditionally prepared during the Winter Solstice Festival (a time for families and communities to celebrate the turn of the season together). Wontons used to be cooked in chicken broth until it became almost translucent, and flavored with oyster oil, sesame, and white pepper.

By the time of the Ming and Qing Dynasties, regional variations of wontons began to emerge, including Sichuan wontons. They eventually gained popularity all over the world after World War II. Over time, wontons have evolved from their humble beginnings into a versatile dish, adapted to fit distinctive culinary profiles.   

The Bold Foundations of Sichuan Cuisine

Sichuan cuisine is known for its bold and complex flavors, derived from the region's signature ingredients, cooking techniques, and cultural influences. Its flavor profile blends seven key tastes: sour, sweet, salty, pungent, bitter, aromatic, and hot. People believe this balance counteracts the internal dampness caused by the province’s hot and humid climate. Over time, Sichuan food has come to be strongly associated with spiciness, and the cuisine has evolved to embrace increasingly intense levels of heat.

Sichuan Wontons: Heat, Texture & Tradition

Sichuan chefs wrap thin wonton skins around a savory mixture of minced pork and spices. They are sweet and savory, with a chewy and smooth texture. Cooks drench the wontons in a rich, pungent sauce and infuse them with garlic, ginger, and a copious amount of Sichuan peppercorns. Using chili oil as its main ingredient gives it that signature red color.

They are quite different from other regional variations. They are bigger in size and folded differently so it holds more of the spicy, silky sauce. For instance, northern chefs often stuff wontons with pork or lamb. Meanwhile, people in the south make wontons with egg wrappers and fill them with pork and shrimp. Cooks in Cantonese cuisine usually deep-fry wontons and serve them with a clear broth. Sichuan wontons, on the other hand, feature the province’s characteristic spicy flavors.

Read More: The History of Soup Dumplings (Xiao Long Bao 小笼包) – A Shanghai Delicacy

Experience Authentic Sichuan Red Oil Dumplings 

If you are looking for authentic wontons smothered in a sauce that is spicy, savory, and sweet, just visit any of United Dumplings’ three restaurants. 

Can’t make it to any of our branches? Simply order our frozen Sichuan red oil dumplings to get them delivered directly to your doorstep, or pick them up from over 10 locations in San Francisco. 

FAQs

1. Are Sichuan wontons spicy?
   
   Yes, they are actually popular because of their spicy flavor profile. The Sichuan peppercorns and chili oil give them their characteristic heat and numbing sensation. 
   
   
2. What ingredients do you use in the filling of your Sichuan wontons?
   
   Our Sichuan wontons consist of a mixture of minced pork and shrimp, combined with green onion, water chestnut, peanuts, and a blend of spices, soaked in hot chili oil.
   
   
3. Do you serve Sichuan wontons with a dipping sauce?
   
   The chef mixes a flavorful sauce directly with the wontons before serving them. However, if you would like extra dipping sauce on the side, just let us know!
    
4. Do you offer vegetarian wontons?
   
   We currently have pork and shrimp wontons only. But we are happy to suggest other dishes on our menu that meet your dietary preferences. You can check our complete menu here.
   
   
5. Can I place an order for delivery?
   
   

   Yes, you can contact us at (415) 275-1677 to place your order, plus our menu is also available for delivery at ChowNow and Grubhub.