Sichuan-wontons in chilieolie (Hongyou Chaoshou)
红油抄手 Hóngyóu chāoshǒuZeg het: hong-yoh chow-show
Hongyou chaoshou zijn malse Sichuan-wontons die worden gebaad in een geurige, pittige chilieolie, zwarte azijn en knoflooksaus. Een geliefd straatvoedselbasisproduct in de hele provincie Sichuan, deze delicate dumplings worden meestal genuttigd als ontbijt, snack of lichte maaltijd. De zijdezachte wrappers contrasteren prachtig met de hartige varkensvulling, terwijl de saus het kenmerkende Sichuan-evenwicht levert van verdovende pittigheid, heldere zuurgraad en aromatische knoflook. Wat ze speciaal maakt is het contrast tussen de zachte wonton en de explosieve, mond tintelende chilieolie.
Sichuan-wontons in chilieolie (Hongyou Chaoshou)
红油抄手, Hóngyóu chāoshǒu
Uitgesproken hong-yoh chow-show
- Voor
- 4
- Voorbereiding
- 45 min
- Bereiding
- 10 min
- Totaal
- 55 min
- Niveau
- Gemiddeld
Ook notenvrij en ei-vrij.
Allergenen: bevat gluten, soja, sesam. Controleer etiketten op verpakte ingrediënten.
Ingrediënten
Hoeveelheden zijn aangepast. Bereidingstijden en panformaten blijven hetzelfde.
Wontons
Chili Oil Sauce
Bereiding
Combine the ground pork, minced green onions, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, and cold water in a bowl. Stir vigorously in one direction for 2-3 minutes until the mixture becomes sticky and cohesive.
Fill a small bowl with water. Place one wonton wrapper on your palm, add about 1 teaspoon of filling in the center, lightly moisten two adjacent edges with water, fold into a triangle, and press to seal. Then bring the two bottom corners together, overlapping and pressing to form the classic chaoshou shape. Repeat until all filling is used.
Bring a large pot of water to a rolling boil. Carefully add the wontons in batches (about 15-20 at a time) and gently stir to prevent sticking.
Cook the wontons for 4-6 minutes until they float to the surface and the wrappers look slightly translucent and the filling is cooked through.
While the wontons cook, mix the chili oil, black vinegar, soy sauce, minced garlic, and sugar in a large serving bowl until the sugar dissolves.
Use a slotted spoon to transfer the cooked wontons directly into the sauce bowl. Gently toss to coat each wonton thoroughly.
Sprinkle with sliced green onions and toasted sesame seeds if using. Serve immediately while hot.
Regionale varianten
In some parts of Sichuan a small amount of ground Sichuan peppercorn is added to the sauce for extra numbing mala flavor. Modern versions sometimes include a spoonful of smooth sesame paste to mellow the heat.
Opmerkingen van de kok
- Keep unused wrappers covered with a damp towel to prevent drying out while folding.
- The chili oil sauce can be adjusted to taste; add more black vinegar for brightness or extra chili oil for heat.
- Freshly made wrappers give the best silky texture, but good-quality store-bought thin wrappers work very well.
Serveer met
Usually eaten on their own or with a small bowl of dan dan noodles; pair with hot Sichuan green tea or cold beer.
Van tevoren maken en bewaren
Uncooked wontons can be frozen on a tray then transferred to a bag for up to 1 month; boil from frozen adding 1-2 extra minutes. The sauce is best mixed fresh.
