🍽️ How to Make Hongyou Chaoshou (Sichuan Red Oil Wontons)

🥟 Ingredients

• 300g ground pork
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 1 teaspoon ginger (minced)
• 2 green onions (chopped)
• 1 egg white
• 1 pack wonton wrappers
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorn oil
• 2 cloves garlic (minced)
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Preparing and Cleaning Ingredients:

   • Select fresh ground pork, ensuring it is free of gristle and excess fat for a smooth filling.
   • Rinse green onions and ginger under running water to remove any dirt or debris. Pat dry before chopping.
   • Crack the egg and separate the white, ensuring no shell fragments remain.
   • Prepare all other ingredients and utensils before starting.

2. Mixing the Filling:

   • In a clean mixing bowl, combine ground pork, soy sauce, cooking wine, minced ginger, chopped green onions, egg white, and salt.
   • Stir the mixture vigorously in one direction until it becomes sticky and cohesive. This helps the proteins bind, resulting in a juicy and tender filling.
   • If the filling appears too dry, add a teaspoon of water at a time and continue mixing. If too loose, add a bit more egg white.
   • Cover the bowl and let the filling rest in the refrigerator for 10–15 minutes to allow flavors to meld.

3. Assessing Filling Maturity:

   • The filling should be slightly springy and hold its shape when pressed.
   • If it feels loose or watery, continue mixing or chill longer. Properly matured filling will not leak during cooking.

4. Preparing the Wonton Wrappers:

   • Use fresh wonton wrappers for best results. If using refrigerated wrappers, let them come to room temperature to prevent cracking.
   • Keep wrappers covered with a damp towel to prevent drying out while working.

5. Wrapping the Wontons:

   • Place a wonton wrapper on a clean, dry surface. Add a small spoonful of filling in the center.
   • Moisten the edges with water using your finger.
   • Fold the wrapper in half to form a triangle, pressing out any air around the filling.
   • Seal the edges tightly. For a traditional look, bring the two corners together and press to seal.
   • Place finished wontons on a floured tray and cover with a damp cloth to prevent sticking and drying.

6. Cooking the Wontons:

   • Bring a large pot of water to a rolling boil. Add a pinch of salt to the water.
   • Gently add wontons, stirring immediately to prevent sticking.
   • Cook over medium-high heat. When wontons float to the surface, continue boiling for 1–2 more minutes to ensure the filling is cooked through (total 3–4 minutes).
   • Use a slotted spoon to remove wontons and drain well.

7. Making the Sauce:

   • In a mixing bowl, combine chili oil, Sichuan peppercorn oil, minced garlic, vinegar, sugar, and salt.
   • Stir until the sugar and salt dissolve completely.
   • Taste and adjust the balance of spicy, numbing, sour, and sweet to your preference.
   • For extra aroma, warm the sauce slightly before serving.

8. Serving:

   • Arrange cooked wontons in a serving bowl.
   • Pour the prepared sauce evenly over the wontons.
   • Sprinkle with sesame seeds and additional chopped green onions.
   • Let the wontons sit for 2–3 minutes to absorb the flavors before serving.

9. Tips for Success:

   • Always seal wontons tightly to prevent filling from leaking during cooking.
   • Adjust the amount of chili oil and peppercorn oil to suit your spice tolerance.
   • Serve immediately for the best texture, as wonton wrappers can become soggy if left in sauce too long.
   • For a lighter version, add a splash of hot broth to the bowl before serving.

10. Troubleshooting:

    • If wontons burst, check for air pockets or weak seals and adjust your wrapping technique.
    • If the sauce is too spicy, add more sugar or vinegar to balance the heat.
    • If wrappers stick together, use more flour on the tray and avoid overcrowding.

11. Food Safety:

    • Use fresh ingredients and maintain clean utensils and surfaces throughout preparation.
    • Cook wontons thoroughly until the filling reaches at least 74°C (165°F).
    • Serve hot and refrigerate leftovers within two hours.

By following these detailed steps, you will create authentic Hongyou Chaoshou with silky wrappers, juicy filling, and a bold, aromatic sauce. Careful attention to ingredient preparation, filling mixing, and wrapper sealing ensures a perfect result every time.

💡 Tips

• Seal wontons well to prevent filling from leaking.
• Adjust chili oil and peppercorn oil for desired spice level.
• Serve immediately for best texture.
• Add a splash of broth for a lighter version.