Red Oil Wontons (Hong Tang Chao Shou)
Hong Tang Chao Shou: Sichuan wontons in a fiery red chili oil sauce, garnished with scallions and sesame.
Ingredients
15 items- Ground pork 250g
- Ginger 1 small piece (15g)
- Green onions 3
- Light soy sauce 2 tbsp
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- White pepper pinch
- Egg 1
- Wonton wrappers 30
- Chili oil 2 tbsp
- Black vinegar 1 tbsp
- Garlic 2 cloves
- Sugar 1/2 tsp
- Sichuan pepper oil 1 tsp
- Chicken broth (or water) 500ml
Nutrition
Steps （5 steps）
Mix pork, ginger, scallion, soy sauce, wine, salt, pepper, egg, and 2 tbsp water until sticky.
Place a wrapper, add filling, fold into triangle, seal ends together. Dust with flour to prevent sticking.
In a serving bowl, combine chili oil, soy sauce, black vinegar, garlic, sugar, Sichuan pepper oil, scallion, and salt.
Boil water over high heat. Add wontons, gently stir to prevent sticking. Cook 3-4 min until they float and skins are translucent. Drain.
Put wontons in bowl, pour boiling broth until half submerged. Garnish with scallion and sesame. Serve.
Tips
Add water to filling for tenderness; do not overfill to prevent bursting; adjust spiciness and sourness to taste.
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