Spicy Chili Oil Prawn Dumpling (Hong You Chao Shou)

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Spicy Chili Oil Prawn Dumpling (Hong You Chao Shou)

by Julie Yee

The spicy and aromatic sauce coating these tender prawn and meat dumplings are the ultimate dim sum!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 5 mins Ready in : 35 mins Serves : 20


  • 20 sheets of White Square Wonton Skin
  • 100 g Prawns (Filling)
  • 50 g Minced Meat (Filling)
  • 1/2 teasp Potato Starch (Filling)
  • A pinch of Salt (Filling)
  • 1/2 teasp Sugar (Filling)
  • A dash of White Pepper (Filling)
  • A dash of Sesame oil (Filling)
  • 40 g Cooking Oil (Spicy Sour Sauce)
  • 25 g Chilli Oil (Spicy Sour Sauce)
  • 30 g Minced Garlic (Spicy Sour Sauce)
  • 30 g Minced Shallot (Spicy Sour Sauce)
  • 80 g Sugar (Spicy Sour Sauce)
  • 1 teasp Salt (Spicy Sour Sauce)
  • 90 g White Vinegar (Spicy Sour Sauce)
  • 100 g Spicy Broad Bean Paste (Spicy Sour Sauce)
  • 100 ml Hoisin Sauce (Spicy Sour Sauce)


  1. Heat oil in a wok.
  2. Add chili oil, garlic and shallot. Fry till fragrant.
  3. Add in the rest of the ingredients bring it to boil.
  4. For the fillings, Mix all ingredients in a bowl.
  5. To wrap the wontons, place about a teaspoon of the Filling in the center of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.
  6. Boil water and cook wonton till float and looks pinkish., about 1-2 minutes. Drain off the water.
  7. Garnish with spring onion and serve immediately.
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