I love eating Sichuan food! When we go to Sichuan restaurants, we will often order spicy oil wontons, also known as hong you chao shou (紅油抄手)。 Hong you translates to ‘red oil,’ better known as chili oil. Chao shou is another way to say wonton. So,hong you chao shou  = chili oil wontons.

When we were in Taiwan last year, I got two cookbooks- one of which was this tiny, old cookbook in Taiwan called 正宗川菜,which means ‘authentic Sichuan dishes’. I love this little book for its pictures and approach to breaking down Sichuan food into what I would describe as different flavor styles.

I decided to go all out and make these wontons from scratch- from the chili oil to the wonton skins. If you think about what you get at a restaurant- 6 or 7 tiny wontons for ~$6-7, you will definitely be happy knowing that you can make these on your own at a fraction of the price =)

I highly recommend that you make the chili oil in advance, because it keeps extremely well, and you will be able to cook these chao shou in no time!

Wonton skins, and from the same dough, noodles that were eaten with Niu Rou Mian

hong you chao shou

Chili oil wontons
Hong You Chao Shou
紅油炒手
adapted from the book 正宗川菜

Ingredients:

Dough
25-30 Wonton skins (approximately 250 grams)

Filling
250 grams (~9 oz) ground pork
1/2 tsp minced ginger
the green part of 1 scallion, minced
1/4 tsp sugar
1 tsp kosher salt
1/2 tsp white pepper
1 tsp soy sauce
1 tsp sesame oil

Spicy sauce
2 Tbsp chili oil
2 Tbsp + 1 tsp soy sauce
1 Tbsp + 1 tsp black vinegar
4-5 cloves garlic, minced
1/2 tsp Sichuan peppercorns, ground
Extra ground Sichuan peppercorns, for garnish (optional)
Extra scallions, finely chopped, for garnish (optional)

1) Add the filling ingredients in a bowl. Grab a pair of chopsticks in your fist, and use them to mix the filling ingredients together. Stir in only one direction (pick! counterclockwise or clockwise) until you see the bits of fat and meat go from individual clumps, to a more cohesive mass of fat and meat. The fat should look like long streaks within the matrix of the meat, and should seem close to paste-like.

2) Get a small bowl of water ready for when you make wontons.

3) Fill each wonton skin with some filling- not too much, and using the water as your ‘glue,’ wrap as desired (see below).

 

The date was a stand-in for the filling 😉

 

 

 

 

Option 1- suggested by the book

 

Option 2- more commonly seen

 

4) Mix together the sauce ingredients in your desired serving bowl.

5) Boil the wontons until they float and the skins are transparent. Use a strainer to transfer wontons from the pot into the bowl of sauce.
Garnish with extra peppercorns and scallions if you want.

Substitutions/Notes:
-I think a key flavor in the sauce for the chao shou is the black vinegar, so try not to leave it out!
-I think most people don’t care to make their own wonton skins, so I didn’t attempt to list the steps out. Let me know if you want to wrap your own, and I can tell you what I did!
-Pork is to China/Taiwan as chicken is to America. Feel free to substitute with a different meat if you wish.