Photograph of the finished Sichuan red oil wontons

China · Hoành thánh dầu ớt Tứ Xuyên

Sichuan red oil wontons

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wonton wrappers Wonton wrappers 56 sheets
  • Photograph of Pork Pork 1.6 lb
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.5 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.8 oz
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Palm sugar Palm sugar 2.1 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅓ cup
  • Photograph of Spring onion Spring onion 4.2 oz

Method

  1. 1 Mix the minced pork with ginger, scallions, and a little water, then stir in one direction for 5 minutes until the filling is smooth and pliable.
  2. 2 The filling is wrapped in the wrapper in a diagonal fold, then the two corners are closed; chao shou is square-shaped, not flared like Cantonese wontons.
  3. 3 Pour 190-degree oil over crushed dried chilies and Sichuan peppercorns to make chili oil.
  4. 4 Simmer soy sauce with palm sugar for 5 minutes to make a sweet soy sauce.
  5. 5 Arrange sweet soy sauce, chili oil, crushed garlic, and black vinegar at the bottom of the bowl before boiling.
  6. 6 Boil the wontons for 4 minutes, then transfer them to a bowl of sauce along with a ladle of the boiling water and sprinkle with chopped green onions.
Start cooking