Sichuanese Wontons In Chilli Oil Sauce Hong You Chao Shou Recipes
SICHUANESE WONTONS IN CHILLI OIL SAUCE (HONG YOU CHAO SHOU)
Provided by Fuchsia Dunlop
Number Of Ingredients 16
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.
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SICHUAN WONTONS IN CHILI OIL SAUCE (HONG YOU CHAO SHOU)
2014-03-14 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 …
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Cuisine CHINESECategory MAINS, APPETIZERS, FAST, EASY, MEATServings 4Total Time 1 hr
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Cuisine CHINESECategory MAINS, APPETIZERS, FAST, EASY, MEATServings 4Total Time 1 hr
- 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.
- 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 teaspoon 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, moisten one of the corners, overlap with the opposite corner and press firmly to seal the dumpling. (They will look like Italian tortellini.) Lay on a flour-dusted tray or large plate.
- Bring a large pan of water to a boil over high heat. Meanwhile, prepare three or four serving bowls. In each bowl, place 1 tablespoon of the sweet, aromatic soy sauce, 11/2 tablespoons chili oil with sediment and one-half to 1 heaped teaspoon 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. 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 among the prepared serving bowls. Scatter each bowl with some of the remaining green onions. Serve immediately, stirring everything together before tucking in.
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