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5 from 9 votes

Vegan Wonton in Red Chili Oil - 红油抄手

This vegan Wonton in Red Chili Oil is packed with delicious vegetables and drenched in a savory and spicy vinegar sauce. Each bite of these dumplings is so flavorful and delicious that you can't stop with just one. Check out the step-by-step on how to make this tasty and easy dish today!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Asian, Chinese
Keyword: dumplings, Wonton
Servings: 2 people
Author: woonheng


  • 30 wonton wrapper
  • 2 cups chopped cabbage
  • 2 dried Shiitake mushrooms softened
  • ½ cup chopped carrots
  • 3 oz firm tofu
  • ¼ teaspoon mushrooms or umami seasoning
  • salt and white pepper to taste
  • sesame oil


  • 2 tablespoons soy sauce
  • 2 tablespoons black vinegar
  • 2 tablespoons chili oil with sediment
  • a drizzle of sesame oil
  • a few shakes of white pepper
  • ½ cup vegetable broth or water heated


  • chopped scallions or cilantro
  • toasted sesame seeds


Make the Filling

  • Heat a large non-stick pan and add in a tablespoon of cooking oil. Sauté mushrooms and carrots until fragrant.
  • Then add in the cabbage and cook for a minute or so (increase the cooking time if you prefer softer cabbage. Season with some salt and pepper.
  • Transfer the mixture to a food processor and add in the tofu. Pulse to chop the vegetables and tofu into smaller bits.
  • Transfer the mixture to a large bowl and season with salt, white pepper, mushrooms seasoning (if using), and sesame oil.
  • Mix everything together until well-combined and let it cool completely.

Wrap the Wonton (Please watch the video for step)

  • Take a wonton wrapper and place it on your palm or flat surface.
  • Add a teaspoon of filling in the middle and bring the edge closest to you to meet the top edge to get a rectangle. Use your fingers to press the wrapper together.
  • While sealing the wrapper, try to push out the air bubbles.
  • Now, turn the rectangle upside down (the sealed part facing you), and bring both pointy ends to meet in the middle to shape it into a hat. Continue until you're done with the filling.

Make the Sauce

  • Mix soy sauce, vinegar, chili oil, white pepper, and broth in a bowl.

Cook the Wonton and Serve

  • Bring a pot of water to a rolling boil. Add a drizzle of oil.
  • Slowly drop the wontons in and let them cook until they float up. Let the wontons stay afloat for a few more seconds.
  • Dish out the wontons and place them into the bowl with sauce and garnish with chopped scallions or cilantro and toasted sesame seeds.



For the Sauce:
  • The sauce is enough for 15-20 small wontons and feel free to add more sauce accordingly. 
  • You can prepare the sauce while the wontons are cooking so the broth and wontons are both warm for serving.
  • Since my homemade chili oil had a bit of sugar in it, I didn't use any other sweetener or umami seasoning. If your soy sauce or chili oil does not have sugar in it, you can add a pinch of sugar or mushrooms seasoning.