Sichuan Red Oil Wontons – delicious and mouthwatering spicy wontons in Sichuan red oil and black vinegar sauce. Easy recipe for homemade spicy wontons.
Originally published on March 5, 2012. Updated with new photos.
Chinese wonton has to be one of the most versatile food ever to be created. First of all, the filling—traditionally seasoned ground pork, or a combination of shrimp and pork, as in Cantonese style shrimp wontons. The filling can also be a combination of pork and vegetables, for example: leeks, as in the popular Northern Chinese dumplings. Then, there is the cooking method. The traditional way is to boil and serve wontons in soup, such as the regular wonton soup. Wontons can also be deep-fried and served with dipping sauce. To me, the most enticing and delicious wontons hailed from the Sichuan province in China, where they are boiled, drained and then served in a spicy chili oil and black vinegar sauce. These are called Sichuan Red Oil Wontons, the KING of all wontons.
Sichuan Red Oil Wontons are known as Hong You Chao Shou (紅油抄手) in Chinese. When literally translated, Chao Shou means “crossed hands” or “arms folded.” The name may have originated from its similarity to the way people folding their arms across the chest during the cold winter months in Sichuan, which is exactly how the two lower corners of the wonton are folded after the wontons are wrapped into a triangle.
This tantalizing little appetizer is appealing anytime, especially during cold weather. One bite of the savory wonton accompanied by the heat of the chili oil is enough to warm the stomach and the heart. I absolutely love this amazing Sichuan red oil wontons recipe, it’s one that I always go back to whenever the temperature dips.
If you haven’t tried spicy Sichuan wontons, you’ve got to make them soon. I guarantee you that you will be enjoy them. Once you try them, you will want more. Sichuan food is utterly addictive, one bite of the incendiary chili oil and the explosive flavors, there is no turning back. Just look at the pictures above, don’t they set your mouth watering and stomach rumbling?
Yield: 20 | Prep Time: 20 Minutes | Cook Time: 5 Minutes
20 wonton wrappers, square in shape
1 small bowl water, to seal the wontons
2-3 cups water, to boil wontons
White sesame, for garnishing
8 oz ground pork
2 stalks scallions, finely chopped
1 teaspoon sesame oil
1/4 teaspoon sugar
1/4 teaspoon salt
3 dashes ground white pepper
1/3 – 1/4 cup soy sauce
2 tablespoons Chinese Chinkiang black vinegar (preferred), or balsamic vinegar
2 – 3 tablespoons store-bought Sichuan chili oil
1 teaspoon sesame oil
1 teaspoon sugar
Some cilantro leaves, chopped
In a bowl, combine all the ingredients of the Filling together. Set aside.
Mix all the Sauce ingredients together. Set aside.
To wrap the wontons, place about a teaspoon of the Filling in the center of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.
Fold the wonton up to form a triangle shape. Pinch the wonton wrapper to seal tight and make sure there is no leakage. Using the thumb and index finger of both hands, pinch and fold both corners of the wonton downwards. Then, lift the right corner over the left corner, pinch to seal tight. You might dab a little water on both corners to help seal the wontons. Transfer the wontons to a floured surface or a plate lined with parchment paper. This will ensure that the wontons don’t stick to the surface.
Bring the water to boil. Gently drop all the wontons into the water and gently stir the wontons with a ladle to prevent sticking. Boil the wontons until they float to the top, about 1-2 minutes. Transfer the wontons out immediately with a strainer or slotted spoon. Shake off the excess water and transfer the wontons to bowl. Add the desired amount of the Sauce to the wontons and gently toss them to coat evenly. Transfer to a serving platter, garnish with some sesame seeds and serve immediately.
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