Sichuan people call wonton as Chao Shou. And Sichuan Chilli Oil Wonton is a classic Sichuan dish. In Chinese, it’s also known as Hong You Chao Shou. When literally translated, Chao Shou means “crossed arms”. Back in the ancient time, Sichuan people like to eat Hong You Chao Shou in the winter. And the weather is cold, so people would cross their arms during the cold weather. And if you think about it, it’s also how the two lower corners of the wontons are folded over one another. Today we are going to make Hong You Chao Shou.
Sichuan Chilli Oil Wonton Recipe
Ingredients:
24 square wonton wrappers
8 ounces minced pork
2 tablespoons soy sauce
Pinch of salt
Pinch of pepper
Pinch of sugar
1 teaspoon cornstarch mix with 1 tablespoon water
1 beaten egg
1 teaspoon sesame oil
2 tablespoons minced cilantro
2 tablespoons minced carrots
1 stalk chopped scallions
Pinch sesame seeds, for garnish
Sauce:
6 tablespoons soy sauce
2 tablespoons chili oil
1 tablespoon black vinegar
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon chili powder
1/2 teaspoon sugar
Pinch of Chinese pepper powder
Instructions
To make the sauce, in a small bowl, add 6 tablespoons of soy sauce, 2 tablespoons of chili oil, 1 tablespoon of black vinegar, 1 teaspoon sesame oil, 1 teaspoon of chili powder, 1 teaspoon of chili powder, 1/2 of a teaspoon of sugar, a pinch of Chinese pepper powder, and mix well.
To make the filling, in a big bowl, combine 8 ounces of minced pork, 2 tablespoons of soy sauce, a pinch of salt, pinch of pepper, pinch of sugar, 1 teaspoon of corn starch mix with 1 tablespoon of water, 1 beaten egg, 1 teaspoon of sesame oil, 2 tablespoons of minced cilantro, and 2 tablespoons of minced carrots. Stir in a circular motion until everything is blended perfectly.
Dampen the edges of the wrapper with water. Place a teaspoon of filling in the center of a wonton sheet. Fold the wrapper in half to create a rectangle shape. Fold the sides inward so that they overlap. Wet the portion where the sides meet. Pinch to close and seal.
Boil water in a big pot, then add a pinch of salt and a dash of oil in the hot water (the salt is going to make the wontons soup nice and clear, and the oil will prevent the dumpling from sticking together). Then add the wontons in and stir slowly with the back of a ladle. Cover with a lid. Now once the water is boiled, add 1/4 of a cup of cold water. Repeat this step 3 more times. Transfer the wontons out immediately with a strainer. Add the desired amount of the sauce to the wontons and toss them to coat evenly. Garnish with some chopped scallions and sesame seeds and serve.
