Chao Shou, a fiery wonton dish hailing from Chongqing, China, is a beloved street food known for its bold flavors and comforting warmth. These delicate pork-filled wontons swim in a spicy, aromatic broth infused with Sichuan peppercorns, chili oil, and savory seasonings, delivering a mouth-tingling experience that’s both satisfying and addictive. Perfect for spice lovers, this dish balances tender dumplings with a punchy, umami-packed sauce. Below, I’ll guide you through crafting authentic Chongqing Chao Shou at home, step by step, so you can savor this vibrant culinary gem.What is Chongqing Chao Shou?Chao Shou, literally meaning “folded hands” in Chinese, refers to wontons with their wrappers tucked neatly around a savory filling. Unlike other Chinese wonton dishes, Chongqing’s version is defined by its fiery red broth, spiked with local staples like Sichuan peppercorns and chili oil, which give it a distinctive numbing heat. It’s a dish that warms the soul, perfect for cozy dinners or impressing guests with an authentic taste of Sichuan cuisine.
Ingredients (Serves 4)
For the Wontons:
- 1 lb (450g) ground pork (80% lean, 20% fat for best texture)
- 1 egg, lightly beaten
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp finely grated ginger
- 2 green onions, finely chopped
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 40–50 square wonton wrappers (store-bought or homemade)
For the Spicy Broth:
- 4 cups chicken stock (low-sodium preferred)
- 2 tbsp chili oil (adjust to taste)
- 1 tbsp Sichuan peppercorns, toasted and ground
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 2 tbsp chopped green onions (for garnish)
- 1 tbsp chopped cilantro (optional, for garnish)
Optional Add-Ins:
- Baby bok choy or spinach, blanched
- Crushed peanuts or sesame seeds for texture
Equipment Needed
- Mixing bowl
- Small spoon or scoop
- Large pot for boiling wontons
- Small saucepan for broth
- Slotted spoon
- Serving bowls
Step-by-Step Recipe for Chongqing Chao Shou
Step 1: Prepare the Wonton FillingIn a large mixing bowl, combine the ground pork, egg, Shaoxing wine, soy sauce, sesame oil, grated ginger, chopped green onions, salt, white pepper, and cornstarch. Mix vigorously with your hands or a spoon until the filling becomes sticky and cohesive, about 2–3 minutes. This ensures a juicy, tender texture. Cover and refrigerate for 15 minutes to let the flavors meld.Step 2: Assemble the Wontons
- Place a wonton wrapper on a clean surface, with one corner pointing toward you (diamond shape).
- Scoop 1 tsp of filling into the center of the wrapper.
- Dip your finger in water and moisten the edges of the wrapper.
- Fold the wrapper in half to form a triangle, pressing the edges firmly to seal and remove air pockets.
- Bring the two bottom corners of the triangle together, overlapping them slightly, and pinch to seal, forming a “folded hands” shape.
- Place the wrapped wontons on a tray dusted with cornstarch to prevent sticking. Repeat until all filling is used (makes about 40–50 wontons).
Pro Tip: Keep wonton wrappers covered with a damp cloth to prevent drying out while assembling.Step 3: Prepare the Spicy Broth
- In a small saucepan, heat the chicken stock over medium heat until simmering.
- Add soy sauce, black vinegar, sugar, minced garlic, and ground Sichuan peppercorns. Stir well.
- Lower the heat, add chili oil, and let the broth simmer for 5 minutes to infuse flavors.
- Stir in sesame oil and adjust seasoning to taste. Keep warm on low heat.
Step 4: Cook the Wontons
- Bring a large pot of water to a boil. Add a pinch of salt to prevent sticking.
- Gently drop 10–12 wontons into the boiling water, stirring lightly to ensure they don’t stick to the bottom.
- Cook for 4–5 minutes, or until the wontons float to the surface and the filling is cooked through (cut one open to check if unsure).
- Use a slotted spoon to transfer cooked wontons to serving bowls. Repeat for remaining wontons.
Step 5: Assemble and Serve
- If using greens like bok choy or spinach, blanch them in the boiling water for 30 seconds and add to the serving bowls.
- Ladle the hot spicy broth over the wontons, ensuring each bowl gets a generous amount of the flavorful liquid.
- Garnish with chopped green onions, cilantro, and a sprinkle of crushed peanuts or sesame seeds for extra crunch.
- Serve immediately with chopsticks and a spoon to enjoy the wontons and sip the fiery broth.
Nutrition Information (Per Serving, Approx.)
- Calories: 450–500 kcal
- Protein: 22g
- Fat: 25g (varies with pork fat content and chili oil amount)
- Carbohydrates: 35g
- Fiber: 2g
- Sodium: 900mg (can be reduced with low-sodium stock and soy sauce)
Note: Nutritional values are estimates and depend on portion size and specific ingredients used. For a lighter dish, use leaner pork or reduce chili oil.Prep and Cook Time
- Prep Time: 45 minutes (includes wonton assembly)
- Cook Time: 15 minutes
- Total Time: 1 hour
Tips for Perfect Chao Shou
- Make Ahead: Assemble wontons in advance and freeze them on a tray before transferring to a freezer bag. Cook from frozen, adding 1–2 minutes to the boiling time.
- Adjust Spice: Chongqing Chao Shou is famously spicy, but you can reduce chili oil or Sichuan peppercorns for a milder flavor.
- Fresh Wrappers: If you have time, homemade wonton wrappers elevate the dish, offering a silkier texture.
- Storage: Store leftover cooked wontons in the fridge for up to 2 days. Reheat by briefly boiling in water, then serve with fresh broth.
Why You’ll Love This Recipe
Chongqing Chao Shou is more than just a bowl of wontons—it’s a sensory journey to the bustling streets of Sichuan. The combination of tender, juicy dumplings and the numbing, spicy broth creates a harmony of flavors that’s hard to resist. Whether you’re a seasoned cook or a beginner, this recipe breaks down the process into manageable steps, ensuring restaurant-quality results at home. Plus, it’s customizable: dial up the heat, add your favorite greens, or tweak the broth to suit your taste.