There’s a certain joy that comes from preparing something delicious in your kitchen, and for me, that joy hits a peak when I’m making Suanla Chaoshou, or wontons with spicy sauce. As I fill each delicate wrapper with a savory blend of pork, scallions, and garlic, the anticipation of that first bite makes my heart race. When paired with a fiery sauce, these wontons become a crowd-pleasing dish that turns any dinner into a festive celebration.
This recipe is not just about flavor; it’s about the experience of making something fantastic from scratch—without the fuss. Perfect for any day of the week, these wontons are quick to prepare and pack a punch of authentic taste that’s so much better than your usual takeout. So, whether you’re looking to impress dinner guests or simply satisfy your cravings for something comforting and homemade, I promise these wontons will become a staple in your culinary repertoire. Let’s dive in and make magic happen in your kitchen!
Why will you love Suanla Chaoshou?
Unforgettable Flavor: Each bite bursts with a bold pork filling, enhanced by scallions and garlic, making these wontons an absolute delight.
Quick Preparation: Save time in the kitchen with this simple recipe that comes together in minutes, ideal for busy weeknights.
Crowd-Favorite Appeal: These wontons are perfect for entertaining, bringing a unique dish that everyone will love and rave about.
Versatile Serving Options: Serve them drizzled with spicy sauce for a kick, or as a comforting addition to your favorite soup!
Homemade Goodness: Experience the satisfaction of making these delightful wontons from scratch, elevating your meals beyond the ordinary fast-food routine.
Ingredients for Suanla Chaoshou
• Discover the essentials for homemade wontons!
For the Wontons
- Ground pork shoulder – A flavorful base that ensures juicy fillings full of rich taste.
- Kosher salt – Enhances the overall flavor; adjust according to your taste preferences.
- Sugar – Balances the savory notes with a hint of sweetness.
- Finely ground white pepper – Adds a gentle heat and aromatic quality to the filling.
- Minced scallions or Chinese chives – Brings freshness and a slight crunch to the mixture.
- Minced fresh garlic – Infuses a bold, aromatic flavor that complements the pork beautifully.
- Shaoxing wine or dry sherry – Introduces depth to the filling; it’s a must for authenticity.
- Wonton wrappers – Choose thin square wrappers for the perfect hold on the tasty filling.
For the Sauce
- Hot Chinese dried red peppers (or arbol chiles) – Adjust the quantity to your spice tolerance for a truly spicy sauce.
- Sichuan peppercorns – Gives a unique buzz and adds a layer of complexity to the sauce.
- Vegetable or canola oil – Base for the sauce; choose neutral oils to let the flavors shine.
- Roasted sesame oil – Adds a nutty aroma that brings everything together.
- Chinkiang vinegar (or rice and balsamic mixture) – Acidity that balances the richness of the sauce perfectly.
- Soy sauce – Enhances the umami flavor profile of the dish.
- Sugar – Sweetens the sauce, countering the heat from the peppers.
- Minced fresh garlic – For an extra aromatic kick that elevates the sauce.
- Toasted sesame seeds – Provide a nice crunch and finish, perfect for garnishing.
To Cook and Serve
- Lightly crushed roasted peanuts (optional) – Add a delightful crunch and nutty flavor as a topping.
- Minced fresh cilantro leaves and fine stems – Bring a burst of freshness that complements the spicy sauce.
How to Make Suanla Chaoshou
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Combine the ground pork, kosher salt, sugar, white pepper, minced scallions, garlic, and Shaoxing wine in a medium bowl. Knead the mixture until it’s homogenous and sticky, about 1 minute. Afterward, test a small amount in the microwave to ensure the seasoning is just right.
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Prepare your work station by arranging a bowl of water, a clean dish towel, the wonton filling, a parchment-lined baking sheet, and wonton wrappers covered in plastic wrap. This organization will streamline your wrapping process.
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Fill a wonton wrapper by placing 2 teaspoons to 1 tablespoon of filling in the center. Moisten the edges with water to help seal the wrapper tightly.
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Fold one tip of the wonton wrapper across to meet the opposite tip, forming a triangle. Seal the edges tightly, expelling any air. Then, pull the two corners of the triangle to the center and pinch to secure them. Transfer the finished wontons to the baking sheet.
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Toast the chiles and Sichuan peppercorns on a microwave-safe plate for about 15 seconds until fragrant. Crush these roasted spices using a mortar and pestle or food processor, and transfer them to a small saucepan.
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Heat vegetable oil in a skillet over medium heat until it shimmers. Carefully pour the hot oil over the crushed spice mixture and allow it to cool for about 5 minutes, then add in the sesame oil. Set this aromatic blend aside.
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Mix together sugar, Chinkiang vinegar, soy sauce, and minced garlic in a small bowl, stirring until the sugar completely dissolves. Combine the chili oil mixture with this sauce and set aside.
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Boil a large pot of water, then add 12 to 16 wontons. Cook until they are fully cooked through, which should take about 4 minutes. Drain and transfer to a warm serving platter. Drizzle the spicy sauce on top, sprinkle with optional crushed peanuts and fresh cilantro, and serve immediately.
Optional: Garnish with additional sesame seeds for an extra crunch!
Exact quantities are listed in the recipe card below.
Storage Tips for Suanla Chaoshou
Room Temperature: Wontons are best enjoyed immediately after cooking, but if left out, they can sit at room temperature for up to 2 hours.
Fridge: Store cooked wontons in an airtight container in the fridge for up to 3 days. Reheat in boiling water for about 2 minutes to enjoy them warm again.
Freezer: For longer storage, freeze uncooked wontons on a baking sheet until firm, then transfer to a freezer bag. They can be kept in the freezer for up to 3 months. Cook from frozen by boiling them for about 5 minutes.
Reheating: For leftover cooked wontons, steam or microwave with a splash of water for a few minutes, ensuring they don’t dry out. Enjoy the delightful taste of Suanla Chaoshou!
What to Serve with Suanla Chaoshou?
There’s nothing quite like complementing those flavorful, bold wontons with the perfect side dishes that elevate your meal experience.
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Steamed Bok Choy: These tender greens bring a delicate crunch and mild flavor, balancing the rich pork filling and spiciness of the wontons.
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Jasmine Rice: Fluffy and fragrant, jasmine rice acts as a wonderful base, soaking up the spicy sauce while providing a neutral backdrop to the bold flavors.
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Egg Drop Soup: This classic soup introduces a warm, comforting element, making for a delightful combination that warms the soul. The lightness of the broth perfectly counters the richness of the wontons.
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Cucumber Salad: Serve this refreshing salad tossed in rice vinegar and sesame oil for a cool, crisp contrast to the heat of the spicy sauce, enhancing your palate’s journey.
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Sesame Noodles: With their nutty flavor and chewy texture, sesame noodles are a delightful side that echoes the sesame notes in the sauce while adding heartiness to the table.
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Chilled Green Tea: Refreshing and slightly astringent, this drink helps cleanse the palate between bites, allowing the spiciness of the wontons to shine without overwhelming your taste buds.
Make Ahead Options
These Suanla Chaoshou are fantastic for meal prep, making your weeknight dinners a breeze! You can make the wontons and refrigerate them for up to 24 hours before cooking. Simply prepare the filling and wrap the wontons, placing them on a parchment-lined baking sheet to keep them from sticking together. Cover tightly with plastic wrap or a damp dish towel to maintain moisture and prevent drying out. When you’re ready to enjoy, boil the wontons straight from the fridge for about 4 minutes until fully cooked. Drizzle with the spicy sauce, and you’ll have a delicious and satisfying meal in minutes, just as flavorful as if made fresh!
Variations & Substitutions for Suanla Chaoshou
Feel free to get creative with your wonton recipe and discover exciting twists that will invigorate your culinary experience!
- Vegetarian: Substitute ground pork with finely chopped mushrooms or firm tofu mixed with soy sauce and scallions for a hearty, plant-based option.
- Gluten-Free: Use gluten-free wonton wrappers and tamari instead of soy sauce, allowing those with dietary restrictions to enjoy this dish fully.
- Spicy Heat: Enhance the fiery flavor by adding fresh sliced jalapeños or a dash of chili garlic sauce to the filling for extra kick.
- Herb Boost: Mix in fresh herbs like mint or Thai basil into the pork mixture to create a fragrant and fresh variation that will surprise your taste buds.
- Asian Fusion: Add cream cheese to the pork filling for a creamy twist that pairs wonderfully with the spicy sauce, marrying different culinary traditions.
- Sweet & Savory: Include a touch of diced pineapple or mango in the filling to balance the savory pork with a hint of sweetness.
- Savory Crunch: Top your finished wontons with crispy fried onions or shallots for an added layer of texture and delightful crunch.
- Savory Broth: Rather than serving with sauce, drop the wontons into a flavorful broth to make an irresistibly comforting soup.
With these variations, you can customize your Suanla Chaoshou to match your cravings or dietary needs, making every batch a little adventure in flavor!
Expert Tips for Suanla Chaoshou
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Perfect Sealing: Ensure you moisten the edges of the wonton wrappers thoroughly before folding; this prevents them from opening during cooking.
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Taste Test: Always microwave a small amount of your filling before wrapping. This guarantees the seasoning is perfect for your Suanla Chaoshou.
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Chili Control: Adjust the number of hot Chinese dried red peppers based on your heat tolerance; remember, you can always add more heat later with the sauce!
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Keep Wrappers Covered: Wonton wrappers can dry out quickly. Always keep them covered with plastic wrap until you’re ready to use them.
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Don’t Overcrowd the Pot: When boiling the wontons, only add a few at a time to ensure even cooking without sticking together.
Suanla Chaoshou Recipe FAQs
How do I choose the right pork for the wonton filling?
Absolutely! Choose ground pork shoulder for its perfect balance of fat and flavor. This cut ensures juicy fillings that enhance the overall taste of your Suanla Chaoshou, making every bite delightful.
How can I store leftover wontons?
You can store cooked wontons in an airtight container in the refrigerator for up to 3 days. Just reheat them in boiling water for about 2 minutes to bring them back to life. This way, you can enjoy the flavors again without any hassle!
Can I freeze uncooked wontons?
Definitely! To freeze uncooked Suanla Chaoshou, lay them out on a baking sheet lined with parchment paper and place them in the freezer until firm, about an hour. Once frozen, transfer them to a freezer bag, where they can last for up to 3 months. Just cook them directly from frozen in boiling water for about 5 minutes!
What should I do if my wontons are falling apart while cooking?
No worries! If your wontons are falling apart, it’s often because the edges weren’t sealed properly. Make sure to moisten the edges with water before folding and pinching them tightly. Also, avoid overcrowding the pot while boiling; this ensures they cook evenly and don’t stick together.
Can I use other proteins instead of pork in the filling?
Very! While pork is traditional, you can use ground chicken, shrimp, or even tofu for a vegetarian option. Just be sure to adjust the seasoning and cooking time to suit the protein choice. Enjoy experimenting!
Are there any common allergy considerations with this recipe?
Certainly! This recipe contains common allergens such as soy (from the sauce) and possibly shellfish (if you choose shrimp). Always check ingredient labels, especially if you have food sensitivities. If you’re preparing for others, feel free to ask about allergies ahead of time!
Suanla Chaoshou: Bold Flavor-Packed Wontons You’ll Love
Ingredients
Equipment
Method
- Combine the ground pork, kosher salt, sugar, white pepper, minced scallions, garlic, and Shaoxing wine in a medium bowl. Knead the mixture until it's homogenous and sticky, about 1 minute. Test a small amount in the microwave to ensure the seasoning is just right.
- Prepare your work station by arranging a bowl of water, a clean dish towel, the wonton filling, a parchment-lined baking sheet, and wonton wrappers covered in plastic wrap.
- Fill a wonton wrapper by placing 2 teaspoons to 1 tablespoon of filling in the center. Moisten the edges with water to help seal the wrapper tightly.
- Fold one tip of the wonton wrapper across to meet the opposite tip, forming a triangle. Seal the edges tightly, expelling any air. Then, pull the two corners of the triangle to the center and pinch to secure them. Transfer to the baking sheet.
- Toast chiles and Sichuan peppercorns in a microwave-safe plate for about 15 seconds until fragrant. Crush using a mortar and pestle or food processor, then transfer to a small saucepan.
- Heat vegetable oil in a skillet over medium heat until it shimmers. Carefully pour the hot oil over the crushed spice mixture and allow to cool for 5 minutes, then add sesame oil. Set aside.
- Mix together sugar, Chinkiang vinegar, soy sauce, and minced garlic in a small bowl, stirring until sugar dissolves. Combine with the chili oil mixture and set aside.
- Boil a large pot of water, then add 12 to 16 wontons. Cook until fully cooked through, about 4 minutes. Drain and transfer to a warm serving platter. Drizzle spicy sauce, sprinkle with optional crushed peanuts and cilantro, and serve immediately.