Spicy Red Oil Chao Shou
红油抄手
Spicy Red Oil Chao Shou — SichuanChengdu home cooking.
Ingredients
- ground pork (leaner, 15% fat)
- Sichuan chili oil (strained, no sediment)
- chinese black vinegar
- light soy sauce
- toasted sesame seeds
Instructions
- Mix pork, 1 tsp (5 ml) light soy, and 1 tsp (5 ml) Chinese black vinegar in a bowl. Stir 1 minute until cohesive but not pasty. (Mixture forms soft clumps that hold shape when pressed)
- Fold filling into small, tight triangles using round wonton wrappers (~7 cm). Pinch edges firmly—no pleats needed, as filling is drier. (Wrapper lies flat against filling with no air pockets)
- Boil in salted water until floating (1.5 minutes), then cook 1 more minute. Drain thoroughly and spread on a rack to cool 2 minutes—no steam trapped! (Surface looks matte, not glistening; no droplets on skin)
- In a separate bowl, whisk chili oil, remaining light soy, remaining black vinegar, and 1/4 tsp white pepper. Taste—should be fiery, tangy, salty, balanced. (Oil floats evenly, no separation into layers)
- Toss cooled chao shou gently in sauce. Transfer to chilled plates. Sprinkle with sesame seeds and scallion greens. (Each piece glistens with thin, even coat—no pooling sauce)
