📝 About This Recipe
Originating from the bustling street stalls of Chengdu, 'Chao Shou' (literally 'crossed arms') refers to the unique folding style of these delicate wontons. This dish is defined by the contrast between the tender, juicy pork filling and a complex, soul-warming sauce made from toasted Sichuan peppercorns and artisan chili oil. It is a masterpiece of Sichuan cuisine, balancing spicy, numbing, savory, and slightly sweet notes in every silky bite.
🥗 Ingredients
The Filling
- 1 lb Ground Pork (ideally 70/30 lean-to-fat ratio)
- 1 tablespoon Ginger (peeled and finely minced)
- 2 pieces Scallions (whites only, finely minced)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Ground White Pepper
- 1 Egg (lightly beaten)
The Assembly
- 40-50 pieces Wonton Wrappers (square, thin style)
- 1/4 cup Water (in a small bowl for sealing)
The Red Oil Sauce
- 4 tablespoons Sichuan Chili Oil with Flakes (homemade or high-quality brand like Lao Gan Ma)
- 2 tablespoons Sweetened Aromatic Soy Sauce (or regular light soy sauce mixed with 1/2 tsp sugar)
- 1 tablespoon Chinkiang Black Vinegar (adds essential acidity)
- 3 cloves Garlic (finely grated or pressed)
- 1/2 teaspoon Toasted Sichuan Peppercorn Powder (freshly ground for maximum numbing effect)
- 1 teaspoon Sugar (to balance the heat)
For Garnish
- 2 tablespoons Scallion Greens (thinly sliced)
- 1 teaspoon Toasted Sesame Seeds
- 1 handful Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, minced ginger, scallion whites, light soy sauce, Shaoxing wine, sesame oil, white pepper, and the beaten egg.
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2
Stir the pork mixture vigorously in one direction (clockwise) for 3-5 minutes until the meat becomes a cohesive, slightly tacky paste. This 'emulsification' ensures a bouncy, juicy texture.
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3
Prepare your workstation with the wonton wrappers, the filling, and a small bowl of water. Keep the wrappers covered with a damp cloth to prevent drying.
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4
Place about 1 teaspoon of filling in the center of a wrapper. Do not overfill, or the skins may burst during boiling.
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5
Fold the wrapper in half diagonally to form a triangle, dabbing a bit of water on the edges to seal firmly, pressing out any air bubbles.
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6
Hold the triangle with the long folded edge at the bottom. Bring the two side corners together, overlapping them slightly, and seal with a drop of water. This creates the classic 'crossed arms' shape.
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7
Repeat until all filling is used, placing finished wontons on a parchment-lined tray.
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8
In a small bowl, whisk together the chili oil, aromatic soy sauce, black vinegar, grated garlic, Sichuan peppercorn powder, and sugar. Divide this sauce into 4 serving bowls.
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9
Bring a large pot of water to a rolling boil. Carefully drop the wontons into the water in batches to avoid overcrowding.
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10
Gently stir with a slotted spoon to prevent sticking. Once the wontons float to the surface, continue cooking for another 2-3 minutes until the skins are translucent and the pork is cooked through.
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11
Use a slotted spoon to transfer the wontons directly into the bowls with the sauce. Adding a tablespoon of the hot cooking water to each bowl helps thin the sauce to coat every fold.
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12
Garnish generously with scallion greens, cilantro, and toasted sesame seeds. Serve immediately while piping hot.
💡 Chef's Tips
Always stir the meat filling in one direction to develop the protein structure for a professional texture. Freshly toasted and ground Sichuan peppercorns are the secret to that authentic 'numbing' sensation (ma). If using store-bought wrappers, look for 'thin' or 'Hong Kong style' for the most delicate mouthfeel. You can freeze uncooked wontons on a tray for 1 hour, then transfer to a bag; cook them directly from frozen for an extra 2 minutes. Adjust the ratio of chili oil to vinegar to suit your personal preference for spice versus tang.
🍽️ Serving Suggestions
Serve as a vibrant appetizer before a larger Sichuan feast featuring Gong Bao Chicken. Pair with a cold, crisp lager or a chilled Riesling to cut through the spice. Accompany with a side of blanched bok choy or Yu Xiang Eggplant for a complete meal. Offer extra chili oil and black vinegar on the table for guests to customize their heat levels. A bowl of clear seaweed soup on the side provides a refreshing palate cleanser between spicy bites.