Sichuan Pork Wontons – Chao Shou
PrintSichuan Pork Wontons – Chao Shou
I’ve been told that ‘chao shou’ in Shicuan dialect means ‘folded arms’, this refers to square wonton wrapper folded into 2 points, one crossed over the other.
Any way you fold the wontons, this xiao chi (little dish) packs a lot of flavors. Savory pork filled dumpling are boiled, then mixed with spicy tangy sauce.
Serve as appetizer or snack in small portions, about 4-5 wontons per plate.
This Wonton recipe goes well with Baked Chinese 5-spice Chicken, Lemongrass Chicken or Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa).
Read more about 15 Science-Backed Health Benefits of Apple Cider Vinegar.
- Prep Time: 45
- Cook Time: 7
- Total Time: 52
- Yield: 40 1x
Ingredients
Scale
- 1 1⁄2 lb. ground pork
- 3 tbsp. cornstarch
- 2 tbsp. dry sherry
- 2 tbsp. light soy sauce
- 1 tbsp. Chinese rice wine
- 4 cloves garlic, minced
- 40 (3 1⁄2″) square wonton wrappers
- 1 egg, beaten
- 1⁄2 cup hong you (Sichuan red chile oil or use store-bought), plus more for serving
- 2 tbsp. Chinkiang black vinegar, plus more for serving
- 1 (4″) piece of ginger, peeled and minced
- Kosher salt, to taste
Instructions
- Mix pork, cornstarch, sherry, soy, wine, garlic, and ginger in a bowl. Working with 1 wrapper at a time, place 1⁄2 tbsp. filling in center, brush edges with egg, and fold in half, forming a triangle; overlap opposite corners, brushing with egg to seal together. Repeat with remaining wrappers and pork mixture; set aside.
- Bring a large pot of salted water to boil over high heat; working in batches, cook wontons until firm and cooked through, 5–7 minutes. Using a slotted spoon, transfer to paper towels to drain, and place in a bowl; season with salt and toss with red chile oil and vinegar. Serve additional red chile oil and vinegar on the side, if you like.
Notes
- This xiao chi (little dish, or snack) hails from Chengdu, Sichuan.
-
Read more about 15 Science-Backed Health Benefits of Apple Cider Vinegar.
Nutrition
- Serving Size: 10