Hong You Chao Shou (Sichuan Pork Wontons) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is from a restaurant run by Ma Yingjun of Chengdu, Sichuan, China. 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 |
Directions:
1. 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.
2. 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.
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