Equipment
Ingredients
Wonton Filling
- 250 g ground pork, fatty (approx 30% fat)
- 10 g fresh ginger, finely grated
- 2 scallions, finely minced (white and light green parts)
- 15 ml shaoxing wine
- 15 ml light soy sauce
- 2 g white pepper powder
- 5 g cornstarch
- 5 ml sesame oil
- 45 ml water
Wrappers
- 30 wonton wrappers, square, thin
- 50 ml water, for sealing
Sichuan Red Oil Sauce
- 60 ml sichuan chili oil with sediment
- 30 ml chinkiang vinegar
- 30 ml light soy sauce
- 3 garlic, finely minced
- 10 g sugar
- 2 g sichuan peppercorn powder
Garnish
- 1 scallions, sliced (green parts)
- 5 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 536 kcal
- Protein
- 18 g
- Carbohydrates
- 45 g
- Fat
- 31 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 1017 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 51 mg
- Potassium
- 279 mg
- Calcium
- 65 mg
- Iron
- 3.1 mg
- Magnesium
- 33 mg
- Phosphorus
- 172 mg
- Zinc
- 1.9 mg
- Vitamin A
- 7 mcg
- Vitamin C
- 36 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.79 mg
- Riboflavin
- 0.39 mg
- Niacin
- 6.2 mg
- Folate
- 61 mcg
- Water
- 89 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large bowl, combine the ground pork, grated ginger, minced scallions (whites), Shaoxing wine, soy sauce, white pepper, cornstarch, and sesame oil. Mix briefly to combine.
Add the ice-cold water to the pork mixture. Using your hand or chopsticks, whip the mixture vigorously in one direction until all liquid is absorbed and the meat becomes a sticky, pale paste with a bouncy texture (approximately 3-5 minutes). This emulsification is crucial for juicy wontons.
Place a wonton wrapper in your palm. Place 1 teaspoon (approx 8-10g) of filling in the center. Moisten the edges with water. Fold in half into a rectangle or triangle, pressing out air. Bring the two bottom corners together, moisten one corner, and pinch them firmly to overlap, creating an ingot shape.
In a separate small bowl, whisk together the chili oil (with sediment), Chinkiang vinegar, soy sauce, minced garlic, sugar, and Sichuan peppercorn powder until the sugar is dissolved.
Bring a large pot of water to a rolling boil. Gently lower the wontons into the water. Stir gently with a utensil to prevent sticking to the bottom.
When the water returns to a boil, reduce heat slightly to maintain a simmer. Cook until the wontons float completely to the surface and the wrappers are translucent, about 3-4 minutes. Ensure the internal temperature of the pork reaches at least 74°C/165°F.
Drain the wontons well using a spider strainer and transfer immediately to a serving bowl. Pour the sauce over the hot wontons. Toss gently to coat.
Garnish with sliced scallion greens and toasted sesame seeds. Serve immediately.
Chef's Notes
- The secret to restaurant-quality wontons is the 'bounciness' (Q-texture) of the filling. This is achieved by vigorously stirring water into the meat until it becomes a sticky emulsion.
- Do not overcrowd the pot when boiling. If cooking a large batch, do it in rounds to keep the water temperature stable.
- If you cannot find Chinkiang (black) vinegar, a mix of half balsamic and half rice vinegar is a passable substitute, though the authentic flavor profile relies on the smoky depth of the black vinegar.
- For the sauce, use a chili oil that contains 'sediment' (crushed chili flakes) at the bottom of the jar for the best texture and heat.
Storage
Refrigerator: 2 days — Store cooked wontons separately from sauce if possible to prevent sogginess. Uncooked folded wontons can be refrigerated for 24 hours.
Freezer: 1 month — Freeze uncooked wontons in a single layer on a tray before transferring to a bag.
Reheating: Boil fresh or frozen wontons until floating. If already cooked, steam gently or microwave with a splash of water.
Troubleshooting
Wontons burst open during boiling
Cause: Edges were not sealed properly or too much air was trapped inside
Fix: Remove broken wontons immediately; the filling is still edible as a soup component
Prevention: Use enough water on the edges and press firmly; press out air pockets around the meat before sealing
Filling feels tough or rubbery
Cause: Meat was too lean or not enough water was beaten into the mixture
Fix: Cannot be fixed after cooking
Prevention: Use pork with at least 20-30% fat and do not skip the water addition step
Cultural Context
Originating from Sichuan province, this dish is known as 'Hong You Chao Shou' (Red Oil Wontons). The name 'Chao Shou' literally means 'folded hands,' resembling the shape of the folded wonton or arms crossed in winter for warmth. Unlike Cantonese wontons which focus on a clear savory broth, these are defined by the bold, numbing-hot sauce.
