AppetizerMain Course

Sichuan Wontons in Chili Oil (Chao Shou)

Name: Sichuan Wontons in Chili Oil (Chao Shou)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: chinese, sichuan
Ingredients: 300 g ground pork fatty; 40 pcs wonton wrapper square; 1 tbsp soy sauce; 1 tbsp shaoxing wine; 1 tsp sesame oil; 1 tbsp ginger grated; 2 tbsp green onion finely chopped; 0.5 tsp white pepper; 0.5 tsp salt; 0.5 tsp sugar; 4 tbsp sichuan chili oil with sediment; 2 tbsp Chinkiang black rice vinegar; 1 tbsp soy sauce light; 1 tsp sugar; 2 clove garlic minced; 0.5 tsp sichuan peppercorn powder; 2 tbsp chicken broth (optional); 2 tbsp green onion sliced

These spicy and savory wontons are a classic Sichuan appetizer, featuring tender pork filling wrapped in delicate wrappers. They are served swimming in a vibrant, aromatic chili oil sauce that delivers a delightful tingly heat.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

wonton filling

300 gground pork, fatty
1 tbspsoy sauce
1 tbspshaoxing wine
1 tspsesame oil
1 tbspginger, grated
2 tbspgreen onion, finely chopped
0.5 tspwhite pepper
0.5 tspsalt
0.5 tspsugar

wonton

40 pcswonton wrapper, square

sauce

4 tbspsichuan chili oil, with sediment
2 tbspChinkiang black rice vinegar
1 tbspsoy sauce, light
1 tspsugar
2 clovegarlic, minced
0.5 tspsichuan peppercorn powder
2 tbspchicken broth(optional)

garnish

2 tbspgreen onion, sliced

Equipment

slotted spoon · large pot · large bowl · small bowl

The method

Step by step

1
Combine the ground pork, soy sauce, Shaoxing wine, sesame oil, grated ginger, chopped green onion, white pepper, salt, and sugar in a medium bowl.
About 3 min
Cook’s note: Mix the filling in one direction until it becomes sticky and well combined.
2
Take a wonton wrapper and place about half a teaspoon of filling in the center.
3
Moisten the edges of the wrapper with a little water.
4
Fold the wrapper in half diagonally to form a triangle, pressing out any air and sealing the edges.
5
Bring the two longest points of the triangle together, slightly overlapping, and press them firmly to seal, forming a traditional wonton shape.
Cook’s note: Ensure a tight seal to prevent the filling from escaping during cooking.
6
Repeat this process with the remaining filling and wrappers until all wontons are formed.
About 30 min
Cook’s note: Place finished wontons on a lightly floured surface to prevent sticking.
7
In a separate bowl, whisk together the Sichuan chili oil, black vinegar, light soy sauce, sugar, minced garlic, Sichuan peppercorn powder, and optional chicken broth to create the sauce.
About 2 min
Cook’s note: Adjust the amount of chili oil and peppercorn powder to your preferred spice level.
8
Bring a large pot of water to a rolling boil.
About 5 min
9
Gently drop the wontons into the boiling water, cooking them in batches if necessary to avoid overcrowding.
10
Cook for 3-5 minutes, or until the wontons float to the surface and the filling is cooked through.
About 5 min
11
Remove the cooked wontons with a slotted spoon and drain any excess water.
About 1 min
12
Place the hot wontons into serving bowls.
13
Spoon a generous amount of the prepared chili oil sauce over the wontons.
14
Garnish with sliced green onion before serving immediately.

Keep it good

Storage

Store leftover cooked wontons and sauce separately in airtight containers in the refrigerator.

Reheating

Reheat wontons gently in hot water, then dress with fresh sauce. Do not microwave as they can become rubbery.