Chaoshou

Chao Shou (Sichuan Pork & Ginger Wontons)

Chao Shou are Sichuan-style wontons distinguished by their folded, 'crossed hands' shape and a warmly spiced pork-and-ginger filling. They are traditionally served in a clear broth laced with sesame oil and white pepper, sometimes with chili oil on the side.

Prep

35 min

Cook

8 min

Total

43 min

Serves

4 (about 28 wontons)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) wonton wrappers, store-bought square wrappers (~8 cm / 3 in); or homemade if preferred
• •250 g (½ lb) ground pork, about 20% fat for juicier filling
• •30 g (¼ cup minced) fresh ginger, finely grated, the dominant aromatic
• •2 stalks scallions, finely chopped, white and green parts
• •1 large egg, lightly beaten
• •15 ml (1 Tbsp) Shaoxing wine, or dry sherry
• •10 ml (2 tsp) soy sauce, light Chinese soy
• •5 ml (1 tsp) toasted sesame oil
• •3 g (1 tsp) fine salt
• •2 g (½ tsp) ground white pepper, Sichuan-style warmth
• •1.2 L (5 cups) chicken stock or water, for the broth
• •5 g (1 tsp) fresh ginger, sliced, for broth
• •1 stalk scallion, for broth
• •5 ml (1 tsp) toasted sesame oil, to finish broth
• •1 g (¼ tsp) ground white pepper, to finish broth
• •15 g (1 Tbsp) Chinese leaf or baby bok choy, blanched, optional for serving
• •15 ml (1 Tbsp) Chili oil, optional, for serving

Steps

1. 1 Make the filling: In a bowl combine pork, grated ginger, chopped scallions, egg, Shaoxing wine, soy sauce, sesame oil, salt, and white pepper. Stir in one direction for 2–3 minutes until the mixture becomes tacky and holds together. Chill 15 minutes to let the flavors meld.
2. 2 Set up a folding station: Lightly dust a tray with cornstarch. Keep wrappers under a damp towel so they don't dry out. Place a small bowl of water nearby.
3. 3 Fold the chao shou: Place 1 heaped teaspoon (about 8 g) of filling in the center of a wrapper. Fold into a triangle, pressing out air and sealing edges. Bring the two outer corners together so they overlap, dab one corner with water, and pinch to form the 'crossed hands' shape. Set on the dusted tray. Repeat with all wrappers.
4. 4 Prepare the broth: In a pot, bring the chicken stock with sliced ginger and the whole scallion to a gentle simmer. Keep it hot while you cook the wontons.
5. 5 Cook the wontons: Bring a separate pot of water to a rolling boil. Add wontons in batches (do not crowd) and stir gently so they don't stick to the pot. Boil 4–5 minutes, until the wrappers are translucent and the filling reaches an internal temperature of 74°C / 165°F when checked in the thickest part. Lift out with a slotted spoon.
6. 6 Assemble: Divide the blanched greens (if using) among 4 bowls. Ladle the hot seasoned broth into each, then add the wontons. Finish each bowl with a few drops of sesame oil and a pinch of white pepper. Serve immediately, with chili oil on the side for those who want heat.