Sichuan Pork Wontons (Chao Shou)

  • Serves

    makes about 40 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 Gross's story Capital of Heat.


  • 1 12 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
  • 12 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


Step 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.

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.