Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou)

Ingredients for Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou)

• 15g (20g) piece of ginger, unpeeled

• 140g (150g) pork mince

• 1/2 egg, beaten

• 1 teaspoon Shaoxing wine

• 1/2 teaspoons sesame oil

• Salt

• Ground white pepper

• 3 tablespoons chicken stock

• 3 tablespoons finely sliced spring onion greens

• 200g (200g) package of wonton wrappers

• Flour, to dust

• 3-60ml sweet aromatic soy sauce, or 3-4 tablespoons light or tamari soy sauce with 1 1/2-2 teaspoons sugar

• 5-6 tablespoons chilli oil, with its sediment

• 2-4 heaped tsp crushed garlic

• 2 tablespoons finely sliced spring onion greens

Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1 1/2 teaspoons of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tablespoon at a time. Finally, add the spring onion greens.

Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 teaspoon of the pork mixture into the centre of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.

Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare three or four serving bowls. In each bowl, place 1 tablespoon sweet aromatic soy sauce (or 1 tablespoon tamari soy sauce and 1/2 teaspoons sugar), 1 1/2 tablespoons chilli oil with sediment and 1/2-1 heaped tsp of crushed garlic to taste.

When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.