Sichuan wontons in chili sauce is one of those classic Sichuan dishes that you will surely love if you’re a big fan of spicy food. The dish offers great depth of flavor – savory, spicy, and salty, all at once.
Wonton is a type of meat-filled dumpling served in a host of ways in different regions of China. To me, this Sichuan-style wonton dish is the most enticing version. It’s boiled and served in hot broth with chili sauce. The spicy scent is alluring, and the taste is so great. The delicate wonton wrappers and the hearty pork inside make this dish astoundingly delicious!
Behind-the-scenes story: the name –
Wontons are usually called “chao shou“ in Sichuan province, which translates literally as “folded arms”, for the way the dumplings are folded into triangles and the lower corners crossed over. In ancient China, Sichuan people always folded their arms across the chest to keep warm in bitterly cold winter. The gesture resembles the shape of the dumpling. That’s why wonton gets its name, chao shou.
I’ve made these wontons many times, always with favorable comments. If you’ve never had Sichuan wontons before, you should definitely put this dish on your list to try, and I’m sure you’re gonna love it!
Sichuan Wontons in Chili Sauce
- Prep time: 25 mins
- Cook Time: 2 mins
- Total Time: about 30 mins
- Serving Size: 2
- 15-20 wonton wrappers
- 1 cup water, to seal the wontons
- 5 oz ground pork (or beef)
- 1 piece fresh ginger, peeled and finely chopped
- 2 scallions, finely chopped
- some fresh cilantro, finely chopped (optional)
- 1 egg white
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 3 cups water, to boil the wontons
- 1 cup homemade bone broth, for the soup
- 1/4 cup chili oil
Step by step
- To make the wonton filling, combine ground pork, cornstarch, egg white, water, sesame oil, salt and chopped scallions, ginger, cilantro in a bowl. Stir with a pair of chopsticks until the mixture becomes slightly creamy and sticky. Then set aside.
- To wrap the wontons, add a teaspoon of filling in the center of the wonton wrapper. Dab finger into a cup of water, and moisten the outer edges of the wrapper. Fold the wrapper over to form a triangle (one side of the wrapper overlaps the other). Be sure not to over-moisten the edges or squeeze out the filling as you seal the edges. Then pull the two corners on the hypotenuse of the triangle to meet, moistening one with a little water, crossing them and pinching to seal. Finish all the wontons.
- To prepare the soup, heat the broth in a saucepan. Then pour the hot broth into a serving bowl. Add salt to taste.
- Pour hot water into another saucepan and bring to a boil. Gently drop the wontons into the water and stir carefully to make sure they do not stick. When they float to the top (about 2 minutes), take these cooked wontons out. Drain wontons and transfer directly into the serving bowl. Spoon hot chili oil on top. Sprinkle with chopped scallions and cilantro for garnish. Serve immediately.