SoupedUpRecipes: Hi everyone, I want to share you my Sichuan wonton in chili oil recipe in this post. In Sichuan, Wonton is called chao shou. So this dish, the oriental name is called Hong You Chao Shou [红油抄手]. Hong You means red oil and that will be chili oil. This is a mouth watering dish – very spicy and fragrance. It is also easy to make so I hope you will like it.
If you want all the detials, [here is the video link.](https://youtu.be/7SJUkEfGQtI)
**Ingredient List (Enough to Make 50 Wontons)**
– 1/2 pound of ground pork
– 1 tsp of grated ginger
– 2 tsp of grated garlic
– 1/3 tsp of chicken powder
– 1/3 tsp of black pepper
– 1/3 tsp of white pepper
– 1 tbsp of water
– 2 tsp of Chinese cooking wine
– 1.5 tbsp of soy sauce
– salt to taste
– 1/3 cup of diced scallion
– A drizzle of sesame oil
– 50 pieces of wonton skin [Homemade wonton wrapper recipe](https://youtu.be/KahAeVHOx-k)
**Ingredients For The Chili Base**
– 2 tbsp of cilantro
– 2 tbsp of diced scallion
– 1-2 tbsp of chili oil [homemade chili oil recipe](https://youtu.be/YvN5zYtxxXY)
– 1 tbsp of soy sauce
– 1 tsp of black vinegar
– salt to taste
**Instruction**
– First, let’s make the filling. Combine 1/2 pound of ground pork, 1 tsp of grated ginger, 2 tsp of grated garlic, 1 /3 tsp of chicken powder, 1.5 tbsp of soy sauce, 2 tsp of Chinese cooking wine, 1 tbsp of water, 1/3 tsp of white pepper, 1/3 tsp of black pepper, some salt to taste, 1/3 cup of diced scallion and a drizzle of sesame oil. Mix them together until well combined. The filling is done.
– Next, we just wrap the wonton. When you buy wonton skin, pick the thinnest one possible. Because a good wanton skin should be like paper thin and when you cook it, it will taste soft and smooth. Take some filling, not so much or else the skin will break. Dip some water and wet the one side of the wrapper. Fold it across like that. Pack it tight. Make sure you squeeze the air out. Make a small curve so it is easy to fold. Then you glue two sides and pinch them together.
– The amount I gave is enough to make 50 chao shou. If you cannot finish them in one day, you can leave some space between them and freeze them. Whenever you want to eat them again, don’t need to defrost. Just directly cook them.
– Before we cook the wonton, let’s make the chili oil base. In a serving bowl, add 1 tbsp of soy sauce, 1 tsp of black vinegar, 2 tbsp of cilantro, 2 tbsp of diced scallion, 1-2 tbsp of chili oil. This totally depends on your own preference. I am adding 1.5 tbsp.
– Now you can cook your chao shou wonton. Bring the water to a boil. Add in the wonton. It will drop down the temperature. You just wait for it to come back to a boil. Give it a few stir to make sure the wonton is not sticking on the bottom. The difference between cooking frozen wonton and fresh wonton is that you add the frozen wonton into cold water and bring it to a boil. If it is fresh wonton, you just add it to the boiling water. The rest of the step is the same. Now the water is boiling. Add 1/2 cup of cold water and wait for it to come back to a boil again. Adding cold water is a traditional way to make sure your wonton is fully cooked. Once it comes back to a boil, all the wontons should be floating to the top. You can take it out and put it into the serving bowl. I usually do 12 per serving. Mix it up and you can taste it and see if you need more salt. Now you are ready to enjoy this delicious Sichuan chao shou wonton.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
Auronp87: Damn that looks amazing!!
scrubasorous: Nice!
thekeen: Looks amazing OP.
But all I see is a bunch of butts when they’re in that tray before being cooked. Might just be me.
FlannelPajamas123: I am making this, thank you for the recipe OP!
dontgiveashit00: I wish someone made this for me… Thanks for the awesome recipe OP 🙂
OrCurrentResident: This is one of the best-looking recipes I’ve ever seen in this sub. And easy.
soapbutt: Oh man those look really really good! About as good as you can get for some wontons. I’ve had this dish before and always wondered what was in the sauce. Thanks! Pretty simple… I think I have about 85% of the ingredients even!
morton12: This looks delicious! I need more chili oil in my life. Any reason you chose to boil the wantons instead of steaming or pan frying them?
Goosuf: I’m drooling
shroomenheimer: Looks amazing, I’ll be making these.
literallycantevening: No Sichuan pepper?
new_cake_day: I’d live off of these if I could.
IveHadMyPhil: 12 per serving? I think you missed the zero on the end there. 🙂
bromacho99: Thank you for the detailed recipe and cooking instructions! I love Szechuan cuisine and want to learn more
Im_In_IT: This is actually one of my favorite dishes ever.
Jawhun: Thank you for making awesome content!
Flamingpig: Mmmmmmmmmmm
Mmmmmmmmmmmm
FadingEcho: There is an authentic Chinese restaurant in the long corridor between the Paris and Bally’s in Las Vegas. It has the little steam carts and everything. This is the dish I get when i’m in the area. It’s always so darn good. It’s not as spicy as it sounds or looks, either.
available_username2: NO. This is not easy! This is just the God damned recipe. Stop click baiting your posts