1 x 360g packet square wonton wrappers
2 spring onions, thinly sliced
2 tablespoons finely chopped ginger
1 tablespoon light soy sauce
300g minced pork with 30% fat content
½ teaspoon sugar
2 teaspoons Shaoxing rice wine
1 egg, beaten
3 tablespoons chicken stock
1 tablespoon white sesame seeds, toasted
2 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
3 tablespoons light soy sauce
1 teaspoon Sichuan peppercorns
*185ml chilli oil with sediment

I adore Cantonese wontons in soups, but every once in a while I get a craving for Sichuan’s spicy wontons. Called hong you chao shou in Mandarin, these delicious dumplings are pretty common in Sichuan province but less so in Hong Kong. They’re a cinch to make and the accompanying hot sauce with toasty chilli takes these morsels to another level.
*Click here for the chilli oil with sediment recipe


1.To make the filling, put all the ingredients except the chicken stock in a bowl and mix well.
2.Add the stock one tablespoon at a time, stirring in a circular motion until incorporated before adding the next spoonful.
3.Fill a small bowl with water.
4.Working with one wonton wrapper at a time, place a teaspoonful of pork filling in the centre of the wrapper.
5.Dip your finger in the water and run it around the edges of the wrapper.
6.Fold over to form a triangle, then dab one of the lower corners with water and fold over to the other lower corner and pinch with your thumb and index finger to seal.
7.Repeat until all the filling is used.
8.Makes 30-40 wontons.
9.Mix together all the red chilli oil ingredients in a bowl.
10.Bring a large saucepan of water to the boil and cook the wontons in batches until they float to the surface.
11.Remove with a slotted spoon.
12.Divide the wontons among serving bowls, drizzle with chilli oil and garnish with spring onions.

Edited extract from Hong Kong Food City by Tony Tan
Published by Murdoch Books, distributed by Allen & Unwin
RRP $55
Photography by Greg Elms.

Leave a Reply

Your email address will not be published.