Chilli oil wontons
Silky pork wontons, folded small, in a pool of red chilli oil, soy, black vinegar and garlic.
What makes it chilli oil wontons
- Thin wrappers around a small, smooth pork filling.
- Red chilli oil, sediment and all.
- Soy, black vinegar, garlic and a little sugar in the bowl.
Where it comes from
In Chengdu wontons are chāoshǒu — 'folded hands', said to be for the way the wrapper's corners cross like arms tucked into sleeves. They're one of the city's xiǎochī, the small eats sold from stalls and snack shops, served in broth or, most famously, in red oil.
How it varies
- Qīngtāng chāoshǒu
- In a clear broth instead.
Be the first here
Start your own chilli oil wontonsNo one here has made chilli oil wontons yet. Start it as v1, and every version after is an experiment the next cook can learn from.
