Long Chao Shou (Sichuan Wonton)
Long Chao Shou is a century-old snack from Chengdu, with paper-thin wrappers and tender fillings, bathed in a fiery red chili oil broth, delivering an authentic taste of Sichuan.
Ingredients
15 items- Ground pork 250g
- Wonton wrappers 300g
- Ginger 10g
- Scallions 3 stalks
- Egg 1
- Light soy sauce 1 tbsp (15ml)
- Cooking wine 1 tbsp (15ml)
- Salt 1 tsp (5g)
- White pepper powder 1/2 tsp (2g)
- Sesame oil 1 tsp (5ml)
- Broth or chicken stock 500ml
- Chili oil 3 tbsp (45ml)
- Chinese black vinegar 1 tbsp (15ml)
- Garlic 3 cloves
- Cilantro to taste
Nutrition
Steps （7 steps）
Make the filling: In a bowl, combine ground pork, minced ginger, scallions, egg white, soy sauce, cooking wine, salt, white pepper, and sesame oil. Stir vigorously in one direction for about 2 minutes until sticky and firm. Refrigerate.
Assemble wontons: Place a wrapper on your palm, put about 10g of filling in the center. Fold into a triangle, pressing edges to seal. Then bring the two lower corners together, overlap, and pinch to form a gold-ingot shape. Repeat.
Cook wontons: Bring a large pot of water to a rolling boil. Gently drop in wontons, stir to prevent sticking. Boil over high heat until they float (about 3 minutes), then cook 1 minute more until wrappers are translucent and filling is set.
Prepare broth: In a serving bowl, combine 2 tbsp chili oil, 1 tbsp black vinegar, mashed garlic, and a pinch of salt. Optionally add a pinch of chicken bouillon.
Add hot stock: Bring the broth or stock to a boil and pour it directly into the bowl, stirring to blend. Sprinkle with some scallions and cilantro.
Combine: Drain the cooked wontons with a slotted spoon and place them into the broth bowl. Make sure the liquid covers at least half of the wontons.
Serve: Drizzle remaining 1 tbsp chili oil on top, garnish with more scallions and cilantro. Enjoy immediately for a perfect balance of tender wontons and spicy broth.
Tips
Always stir the filling in one direction to develop a springy texture. Moisten wrapper edges with water for a better seal. Keep the pot uncovered while boiling to prevent overcooking. Make chili oil in advance using chili flakes and sesame oil for deeper flavor.
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