Of all Chinese dumplings, wontons are the simplest to make, if you buy ready-made wrappers. They cook in minutes and have a delightfully slippery mouthfeel. In Sichuan, the source of this recipe, they are known as "folded arms" (chao shou). Some say this is because the raw dumplings look like the folded arms of a person sitting back in relaxation; others that it's because of the way they are wrapped, with one corner crossed over the other and the two pinched together. The basic wontons can be served in a host of different ways and this Chengdu version is one of my favorites, with its sumptuous, heart-warming sauce.
Wonton skins can be bought fresh or frozen in most Chinese food shops; they should be very thin and supple. If you want to take the easiest option in wrapping the dumplings, you can simply fold them in half, on the diagonal, to make a triangle. Otherwise, wrap into classic"water caltrop"shape, as professional cooks and market vendors do across China. (The water caltrop is an exotic-looking aquatic nut with a pair of horns.) This recipe makes 15-20, enough for four as an appetizer, or two for lunch. If you use fresh ingredients and make more than you need, the surplus can be frozen and cooked straight from the freezer.
Ingredients
To serve
Step 1
Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1 1/2 tsp of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tbsp at a time. Finally, add the spring onion greens.
Step 2
Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 tsp of the pork mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
Step 3
Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare three or four serving bowls. In each bowl, place 1 tbsp sweet aromatic soy sauce (or 1 tbsp tamari soy sauce and 1/2 tsp sugar), 1 1/2 tbsp chilli oil with sediment and 1/2-1 heaped tsp of crushed garlic to taste.
Step 4
When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.
How would you rate Sichuanese Wontons in Chilli Oil Sauce (_Hong You Chao Shou_)?
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Reviews (5)
Back to TopThese were so easy and tasty. Subbed shrimp for pork, skipped the egg, and added green onion to the filling. Would work great with tofu too! Wonton wrappers are a staple in my kitchen since they are so versatile for muffin tin pizzas and the like.
shelovestea
San Antonio, TX
10/31/2014
This is a delicious recipe, and easy to make. I did adjust the serving liquid to suit my palate by adjusting quantities to taste and adding a small amount of leftover ginger water and regular soy sauce. Plus I didn't know if I was using the right type of sweet soy sauce as mine was a Thai brand. It was good though. I did not need any of the 3 TBSP chicken stock to get the right consistency in the filling.
lschmidt
Portland, OR
1/30/2014
It's like swallowing a fat little goldfish with silky fluttery fins. A sensual experience. Chili sauce is smoky and addictive.
m4d4m
Winnipeg
1/26/2014
The recipe presents well and tasted FAB! Slightly time consuming however not complicated and worth every minute.
BFyke
On, Canada
1/18/2014
The whole family loved these. Full confession though: I was looking for something similar to what is served at Din Tai Fung and this wasn’t it. However, they WERE delicious. One question: why not just add ginger? Why go through the trouble of making ginger water? What am I then supposed to do with the leftover ginger? Lastly, to m4d4m: gross.
Lisa E
Kingston, WA
1/29/2023
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