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?
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