Shichuan Pork Wontons in Chili Oil Sauce (Hong You Chao Shou)


  • 1 1/2 pounds ground pork (with about 20% fat. Do not use lean pork)
  • 1 egg
  • 1 inch fresh ginger, finely minced
  • 8 garlic cloves, finely minced
  • 2 tablespoons chinese rice wine, or dry sherry
  • 1 tablespoon sesame oil
  • 1 teaspoon chicken bouillon (optional)
  • Salt and white pepper
  • 40 wonton wrappers (3 1/2-inch or 4-inch square)
  • 4 tablespoons soy sauce
  • 1/4 cup Sichuan chili oil (Hong You)
  • 4 tablespoons chinese black rice vinegar (also called Chinkiang/Zenjiang vinegar)
  • 2 scallions, chopped
  • In a large bowl, mix pork, egg, ginger, half of minced garlic, rice wine, sesame oil, chicken bouillon, salt and pepper until well blended. Lay out one wonton wrapper on a plate, place one heaping teaspoon of pork filling in the center of the wrapper. Brush the edges with water, fold the wrapper diagonally so it forms a triangle. Take 2 opposite corner and overlap each other, using a little bit of water to help them adhere. Place wonton on a lightly floured cookie sheet, repeat the process with the remaining wrappers and pork filling. 
  • In a mixing bowl, combine chili oil, soy sauce, black vinegar, and the remaining of minced garlic. Set aside.
  • Bring salted water to boil in a large pot. Working in batch, boil wontons for about 5 minutes, or until the wontons are cooked through and start floating to the surface. Transfer wontons to a large strainers to drain. Add wontons to chili sauce and mix thoroughly. Sprinkle with chopped onion and serve immediately.