Chao Shou (Sichuan Pork Wontons)
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun. See Matt Gross's article Flavors of Sichuan for information on hard-to-find ingredients. This recipe first appeared in our March 2013 issue along with Matt Gross's story Capital of Heat.
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Credit: Ariana Lindquist
INGREDIENTS
1 ½ lb. ground pork3 tbsp. cornstarch
2 tbsp. dry sherry
2 tbsp. light soy sauce
1 tbsp. Chinese rice wine
4 cloves garlic, minced
1 4" piece ginger, peeled and minced
40 3½"-square wonton wrappers
1 egg, beaten
Kosher salt, to taste
½ cup hong you (Sichuan red chile oil; see recipe, or use store-bought), plus more for serving
2 tbsp. Chinkiang black vinegar, plus more for serving
INSTRUCTIONS
1. Mix pork, cornstarch, sherry, soy, wine, garlic, and ginger in a bowl. Working with 1 wrapper at a time, place ½ 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.
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