?? ChaoShou (Wontons)
Tonight Ken Li and Wang Xia and MaoMao came over and brought the fixings to make chao shou. Mmmm... The restaurant ones just don't compare!
1 lb. ground pork
fresh chopped ginger
salt to taste
1 egg
2 lb. fresh chao shou skins (wonton wrappers)
Mix first 4 ingredients. Fold in the wrappers using about 2 tsp. in each. I can't describe how to fold a wonton. Just come over and I'll show you.
Prepare the bowls, one for each person. Put a little soy sauce in the bottom of each, a wee bit of sesame oil, and a sprinkle of chopped green onion. If you want spice, go ahead and add something hot. We used hot pepper oil, but you could use the ground chili pepper (la Jiao) too.
Boil in batches in a large pot of water until they float. You want them cooked all the way through, but not too long or they turn to mush.
Spoon into prepared bowls, and add water from the pot to finish filling the bowl.
Stir with your chopsticks, then scarf. ;)
This was more than enough for 7 people.
Edited to add: Okay, here's a link to a site written by a real, genuine Sichuan person that describes folding wontons. It's not quite how we did it, but close enough, using the second method described. You can tell it's genuine by the bad English!
http://www.chinasichuanfood.com/how-to-fold-wontons/
1 lb. ground pork
fresh chopped ginger
salt to taste
1 egg
2 lb. fresh chao shou skins (wonton wrappers)
Mix first 4 ingredients. Fold in the wrappers using about 2 tsp. in each. I can't describe how to fold a wonton. Just come over and I'll show you.
Prepare the bowls, one for each person. Put a little soy sauce in the bottom of each, a wee bit of sesame oil, and a sprinkle of chopped green onion. If you want spice, go ahead and add something hot. We used hot pepper oil, but you could use the ground chili pepper (la Jiao) too.
Boil in batches in a large pot of water until they float. You want them cooked all the way through, but not too long or they turn to mush.
Spoon into prepared bowls, and add water from the pot to finish filling the bowl.
Stir with your chopsticks, then scarf. ;)
This was more than enough for 7 people.
Edited to add: Okay, here's a link to a site written by a real, genuine Sichuan person that describes folding wontons. It's not quite how we did it, but close enough, using the second method described. You can tell it's genuine by the bad English!
http://www.chinasichuanfood.com/how-to-fold-wontons/
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