Sichuanese Wontons In Chilli Oil Sauce Hong You Chao Shou Recipe Epicuriouscom

SICHUANESE WONTONS IN CHILLI OIL SAUCE (HONG YOU CHAO SHOU)

Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou) image

Provided by Fuchsia Dunlop

Number Of Ingredients 16

Ingredients

1/2 oz (20g) piece of ginger, unpeeled
5 oz (150g) ground pork
1/2 egg, beaten
1 tsp Shaoxing wine
1/2 tsp sesame oil
Salt
Ground white pepper
3 tbsp chicken stock
3 tbsp finely sliced spring onion greens
7 oz (200g) package of wonton wrappers
Flour, to dust
To serve
3-4 tbsp sweet aromatic soy sauce, or 3-4 tbsp light or tamari soy sauce with 1 1/2-2 tsp sugar
5-6 tbsp chilli oil, with its sediment
2-4 heaped tsp crushed garlic
2 tbsp finely sliced spring onion greens

Steps:

Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1 1/2 tsp of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tbsp at a time. Finally, add the spring onion greens.
Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 tsp of the pork mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare three or four serving bowls. In each bowl, place 1 tbsp sweet aromatic soy sauce (or 1 tbsp tamari soy sauce and 1/2 tsp sugar), 1 1/2 tbsp chilli oil with sediment and 1/2-1 heaped tsp of crushed garlic to taste.
When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.

HONG YOU CHAO SHOU (SICHUAN PORK WONTONS)

Hong You Chao Shou (Sichuan Pork Wontons) image

Make and share this Hong You Chao Shou (Sichuan Pork Wontons) recipe from Food.com.

Provided by Member 610488

Categories Lunch/Snacks

Time 40m

Yield 40 wontons

Number Of Ingredients 12

Ingredients

1 1/2 lbs ground pork
3 tablespoons cornstarch
2 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon chinese rice wine or 1 tablespoon mirin
4 garlic cloves, minced
4 inches ginger, peeled minced
40 (3 1/2 inch) square wonton wrappers
1 egg, beaten
kosher salt, to taste
1/2 cup sichuan red chili oil, plus more for serving (hong you)
2 tablespoons Chinkiang vinegar, plus more for serving

Steps:

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.
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.

Nutrition Facts : Calories 97.5, Fat 4, SaturatedFat 1.4, Cholesterol 18.4, Sodium 153.3, Carbohydrate 10, Fiber 0.3, Protein 4.7

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Crush the ginger with the flat of a cleaver blade or a rolling pin, and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 11/2 teaspoons of the ginger water and one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste. Stir well. Mix in the stock, 1 tablespoon at a time. Finally, add the 3 tablespoons finely sliced green onions.
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