Sichuan 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.




  1. 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.
  2. 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.