Sichuan Pork Wontons (Chao Shou) Recipe

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Ingredients

1 1 1⁄2 1⁄2 lb. ground pork
1 1 1⁄2 1⁄2 lb. ground pork
3 3 3 tbsp. cornstarch
3 3 3 tbsp. cornstarch
2 2 2 tbsp. dry sherry
2 2 2 tbsp. dry sherry
2 2 2 tbsp. light soy sauce
2 2 2 tbsp. light soy sauce
1 1 1 tbsp. Chinese rice wine
1 1 1 tbsp. Chinese rice wine
4 4 4 cloves garlic, minced
4 4 4 cloves garlic, minced
40 40 1⁄2") (3 1⁄2") square wonton wrappers
40 40 1⁄2") (3 1⁄2") square wonton wrappers
1 1 1 egg, beaten
1 1 1 egg, beaten
1 1⁄2 1⁄2 cup hong you (Sichuan red chile oil or use store-bought), plus more for serving
1 1⁄2 1⁄2 cup hong you (Sichuan red chile oil or use store-bought), plus more for serving
2 2 2 tbsp. Chinkiang black vinegar, plus more for serving
2 2 2 tbsp. Chinkiang black vinegar, plus more for serving
1 1 1 (4") piece of ginger, peeled and minced
1 1 1 (4") piece of ginger, peeled and minced
to salt, to taste
to salt, to taste

Preparation

Step 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.

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.