Spicy Red Oil Chao Shou

红油抄手

Spicy Red Oil Chao Shou — a Sichuan Chinese recipe made with ground pork, ready in about 35 minutes. Step-by-step instructions with photos.

Ingredients

• ground pork (leaner, 15% fat)
• Sichuan chili oil (strained, no sediment)
• chinese black vinegar
• light soy sauce
• toasted sesame seeds

Instructions

1. 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)
2. 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)
3. 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!
4. 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.
5. Toss cooled chao shou gently in sauce. Transfer to chilled plates. Sprinkle with sesame seeds and scallion greens.