Sichuan pork wontons, known as chao shou, are a classic Chengdu snack featuring tender pork-filled wontons tossed in a spicy, tangy sauce. Unlike wontons served in a clear soup, these Sichuan-style dumplings are boiled until tender and finished with Sichuan red chile oil and Chinkiang black vinegar for a bold combination of heat, acidity, and savory flavor.
This chao shou recipe starts with a flavorful ground pork filling seasoned with garlic, ginger, soy sauce, Chinese rice wine, and dry sherry. The filling is wrapped in square wonton wrappers and folded into the traditional shape before being boiled until cooked through. Once drained, the wontons are tossed with chile oil and black vinegar, creating the signature spicy sauce that makes Sichuan wontons so addictive.
Chao shou translates roughly to “folded arms,” referring to the way the wonton wrapper is folded and the corners overlap. The dish comes from Chengdu in Sichuan, where small dishes and snacks known as xiao chi are an important part of the local food culture.
Serve Sichuan pork wontons as an appetizer, snack, or part of an Asian-inspired meal. Four or five wontons make a good appetizer portion, while a larger serving can turn them into a satisfying main dish. If you enjoy spicy Chinese food, this is a great homemade wonton recipe to add to your collection.
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.
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Sichuan Pork Wontons – Chao Shou
- Total Time: :52
- Yield: 40 pieces 1x
Ingredients
- 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.
- Prep Time: :45
- Cook Time: :07
- Category: Appetizer
- Method: Stove Top
- Cuisine: Chinese