Often referred to as the ‘Chinese ravioli’, wontons are considered as one of the oldest types of Chinese dumplings. They are believed to have originated in northern China over 1000 years ago. The name ‘wonton’ is derived from the Cantonese word ‘yún tūn’, which means ‘swallowing a cloud’, a reference to the way wontons float in soup. However, the name varies in different regions of China. For instance, Sichuan wontons (from which today’s dish originated) are known as ‘chāo shǒu’, meaning ‘crossed hands.
This is because the wrapping is folded into a triangular shape first, and then the two sides of the triangle are brought to the front, overlapping each other — hence, resembling a person with crossed hands. But some believe that the term evolved from the concept of ‘hand-folded wontons’, which was misinterpreted over time as ‘folded hands’. Sichuan wontons in red oil, to be specific, are known as ‘hóng yóu chāo shǒu’ (红油抄手). With their thin wrappers, meat-based filling, and vibrant crimson sauce, they showcase a variety of flavors and textures.
Wontons Through the Ages: A Historical Journey
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. 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.
Sichuan Wontons: Inspiration, Flavors & Techniques
Sichuan cuisine is known for its bold and complex flavors, derived from the region's signature ingredients, cooking techniques, and cultural influences. It is characterized by a blend of seven key flavors: sour, sweet, salty, pungent, bitter, aromatic, and hot. This balance is believed to counteract 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.
The wontons in Sichuan have thin wrappers and are typically filled with a savory mixture of minced pork and spices. They are sweet and savory, with a chewy and smooth texture. They are drenched in a rich and pungent sauce — infused with garlic, ginger, and a copious amount of Sichuan peppercorns — that uses chili oil as its main ingredient, giving it that signature red color.
They are quite different from other regional variations, being bigger in size and folded differently so it holds more of the spicy, silky sauce. For instance, wontons in the north are often stuffed with pork or lamb, while people in the south make wontons with egg wrappers and fill them with pork and shrimp. Wontons in Cantonese cuisine are usually deep-fried and come with a clear broth. Sichuan wontons, on the other hand, feature the province’s characteristic spicy flavors.
Experience Authentic Sichuan Wontons at United 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 wontons in red oil to get them delivered directly to your doorstep, or pick them up from over 10 locations in the Bay Area.
Frequently Asked Questions (FAQs)
- Are Sichuan wontons spicy?
Yes, they are known for their spicy flavor profile, with the Sichuan peppercorns and chili oil giving them their characteristic heat and numbing sensation.
- What ingredients are used in the filling of your Sichuan wontons?
Our Sichuan wontons are made with a mixture of minced pork and shrimp, combined with green onion, water chestnut, peanuts, and a blend of spices, soaked in hot chili oil.
- Are Sichuan wontons served with a dipping sauce?
They come with a flavorful sauce that is already mixed in with the wontons. However, if you would like extra dipping sauce on the side, just let us know!
- 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.
- Can I place an order for delivery?
Yes, our menu is available for delivery at ChowNow and Grubhub.
