Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou)
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. 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.
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. 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.
- salt
- 1/2 tsp sesame oil
- 1 tsp shaoxing wine
- ground white pepper
- 1/2 oz (20g) piece of ginger, unpeeled
- 5 oz (150g) ground pork
- 1/2 egg, beaten
- 3 tbsp chicken stock
- 3 tbsp finely sliced spring onion greens
- 7 oz (200g) package of wonton wrappers
- flour, to dust
- 3-4 tbsp sweet aromatic soy sauce, or 3-4 tbsp light or tamari soy sauce with 1 1/2-2 tsp sugar
- 5-6 tbsp chilli oil, with its sediment
- 2-4 heaped tsp crushed garlic
- 2 tbsp finely sliced spring onion greens
- Carbohydrate 16 g(5%)
- Cholesterol 25 mg(8%)
- Fat 14 g(22%)
- Fiber 1 g(3%)
- Protein 7 g(14%)
- Saturated Fat 2 g(12%)
- Sodium 605 mg(25%)
- Calories 224
Step-by-step
- 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.
- 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.
- 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.
- 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.
My Love Affair with Sichuanese Wontons
As a busy professional woman, juggling a demanding career and a vibrant social life, finding time for elaborate cooking can be challenging. But that doesn't mean I have to sacrifice delicious, flavorful meals. That's where recipes like these Sichuanese wontons come in – simple, quick, and bursting with complex flavors that transport me to bustling Chengdu street markets.
The beauty of this recipe is its simplicity. Using readily available wonton wrappers drastically reduces prep time, freeing me up to focus on other things. The filling itself requires minimal ingredients – tender ground pork, a touch of egg, and aromatic Shaoxing wine – all working together to create a harmonious taste that perfectly complements the fiery chilli oil sauce.
What truly elevates this dish is the sauce. The blend of sweet aromatic soy sauce, pungent chilli oil (with that essential sediment for extra depth!), and crushed garlic creates a symphony of taste that's both comforting and exciting. It's a sauce that embraces the vibrant spirit of Sichuan cuisine, a blend of sweet, savory, spicy, and umami that lingers on your palate long after you've finished your bowl.
I often make a larger batch on the weekends, storing the extra wontons in the freezer. They're incredibly versatile. On a busy weeknight, I can simply pull a few from the freezer and have a delicious, satisfying lunch or dinner ready in minutes. It's the kind of efficiency every working woman appreciates.
More than just a meal, these wontons are a culinary adventure. They are a testament to the beauty of simplicity, a dish that can be quickly whipped up without compromising on taste or flavor complexity. They’re also a reminder that even in the midst of a busy life, there is always time for a little bit of deliciousness.
I love serving these wontons to friends and family, watching as they take their first bite and their faces light up with delight. It's a shared experience, a small moment of culinary connection in a world that often demands our undivided attention. These wontons, more than just a meal, are a small act of love, a taste of Sichuan, a reminder to take a moment and savor the simple pleasures.
Beyond the convenience and deliciousness, making wontons provides a surprising sense of calm. The rhythmic act of folding the delicate wrappers is almost meditative, a small break from the mental whirlwind of daily life. It's a chance to disconnect, to focus on the task at hand, and to connect with the food itself. This mindful approach to cooking has become a valued part of my weekly routine, a reminder to slow down, appreciate the process, and enjoy the fruits of my labor.
This recipe has become a staple in my culinary repertoire, a culinary ambassador of sorts that introduces the vibrant flavors of Sichuan cuisine to those unfamiliar with it. It's a quick, efficient meal that's perfect for both weeknights and weekends, and it's a perfect example of how simple ingredients can come together to create a truly memorable and delicious dish. So, next time you're looking for a flavorful and fast meal, give these wontons a try. You won't be disappointed.
I encourage you to experiment with the recipe – add a splash of your favorite chilli sauce for extra heat, or try different types of protein in the filling. The possibilities are endless, and that's part of the magic of cooking. It's a journey of culinary discovery, and these Sichuan wontons are the perfect starting point.
