This doesn't happen very often, but my next Dumplings & Wontons class in Brooklyn falls right in the middle of Chinese New Year! OnFeb 5th, come join us at West Elm Market in DUMBO to celebrate the New Year,dumpling-style. You'll learn a variety of ways to fold both dumplings and wontons as well as sure-fire methods of cooking them perfectly. Plus, there will be plenty of eating at the end.
Also, readers of Appetite for China can get $10 off with the discount code NEWYEAR. Sign up and join us!
Photo by The Crepes of Wrath
Today I’m excited to share with you a special video collaboration I recently did with Sydney from The Crepes of Wrath. Sydney and I met a few months ago at a BlogHer theater and networking event and since then, her blog has been one of my new favorites for regular reading, for both the photography and the writing. I’ve bookmarked so many of her recipes, including these beer braised ribs, miso kale salad, and chocolate chunk cookies. When she started posted short, fun cooking cooking videos, I became inspired to finally start making my own.
So when Sydney asked if I wanted to do a cooking video together, as a way for food bloggers in New York to support and promote each others’ work, I immediately said yes. Earlier this month, I spent a fun Sunday afternoon with her and her husband Kramer making (and eating!) Sichuan wontons, one of the dishes I regularly teach in my Dumplings and Wontons classes at West Elm Market and Brooklyn Brainery.
Check out the video below, then read on for more about Sichuan wontons!
If you’ve never had Sichuan wontons before, and you’re a big fan of spicy food, this is one dish that will surely go on regular rotation after you try it once. This is one of my favorite Sichuan dishes of all time, with a deliciously savory, tangy, and spicy sauce that is positively addictive. Unlike with Cantonese wontons, which usually goes into a soup with or without noodles, you just boil the wontons and drizzle a chili oil mixture over them.
I adore this sauce: chili oil (store-bought or homemade), dark or balsamic vinegar, soy sauce, sugar, Sichuan pepper, and garlic, just mixed together. It’s spicy and numbing and tart and sweet. And you can easily make a big batch to share with family and friends, should they happen to stop by.
And the folding is pretty easy once you get the hang of it. The name for Sichuan wontons in Mandarin, chao shou, literally means “crossed hands”. The wontons themselves are folded in a way in which the tips cross each other like arms.
In Sichuan, I’ve seen the wontons folded two ways. In the first one, you start by folding the wrapper into a triangle and then crossing the tips (“arms”) over the belly of the wonton. The second method, the “boat” method is to fold the wrapper into a rectangle; then, crunching the belly a little, you overlap the bottom edges of the two sides, as shown in the photo above. The second method is trickier at first, but more impressive once you get the hang of it.
Photo by The Crepes of Wrath
So give these a try! Just be aware: in the words of a student who recently attended one of my dumpling classes, the sauce “is so good I can drink just it straight.”
Also see: Sydney on learning to make Sichuan Wontons, over at The Crepes of Wrath
_____________________________
Sichuan Wontons
Serves 6 o 8
1 pound ground pork1 egg6 scallions, thinly sliced2 teaspoons sesame oil½ teaspoon salt¼ teaspoon black pepper½ package wonton skinsSauce:
1 tablespoon minced garlic2 tablespoons soy sauce½ tablespoon sugar1 tablespoon chili oil2 teaspoons Chinese black vinegar or good-quality balsamic vinegar¼ teaspoon ground Sichuan pepperIn a large bowl, combine the pork, egg, sesame oil, salt, pepper, and most of the scallions (reserving a small handful for garnish at the end.) Mix until everything is well-incorporated. The filling should be sticky and just slightly wet.Fill a small ramekin or bowl with water and place it by your side. This will be for sealing the wontons.Angle a wonton wrapper so that it faces you like a diamond. Place one heaping teaspoon of filling in the center of the wrapper. Dip your fingers in the water and wet the outside corners of the wonton wrapper. (Keep the extra wrappers covered with a barely damp towel until ready to use, to prevent them from drying out.) One easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinching out as much air as possible. Add a dab of water to the inside of the left tip, fold it over the right tip to overlap (as shown in the picture above) and press together For the “boat” version, start by folding the wrapper in half to form a rectangle. Add a dab of water to the bottom edge of the left side and and fold it over the bottom edge of the ridge side, so that one overlaps the other. The end result should resemble a boat, with two tips cradling a puff of filling in the middle.Place the finished wonton on a plate. Keep the finished wontons covered with a barely damp towel while you repeat the process with the remaining wontons.In a medium bowl, mix together the garlic, soy sauce, sugar, chili oil, black vinegar, and Sichuan pepper. Stir until the sugar is fully dissolved and set aside.Bring a large pot of water to a boil. Put in the wontons and boil for 4 minutes, until the wontons float to the top. Remove them with a slotted spoon and transfer to a serving dish. Drizzle the chili sauce over the wontons and sprinkle the remaining scallions on top.One easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinching out as much air as possible. Add a dab of egg wash to the inside of the left tip, fold it over the right tip to overlap (as shown in the picture above) and press together.Recipe first posted February 3, 2011. Revised April 22, 2013.
The Dumplings and Wontons class for May is now up!
In this 2-hour class on Sunday, May 6th in SoHo, we’ll go over the basics of wrapping dumplings and wontons, then pan-fry the dumplings to crispy perfection and transform the wontons into a spicy Sichuan appetizer. Both meat and vegetarian fillings will be available.
Also for this session, in celebration of spring, we’ll make use of in-season produce like ramps, watercress, and more.
So sign up today! Bonus: the first 5 sign-ups can use code MAY06 for 15% off.
Tagged as: Classes, Events 
Sichuan Wontons pictures (1 of 5)The wonton has to be one of the most versatile food ever to be created. First of all, the stuffing, which is traditionally seasoned minced pork, can also be a combination of shrimp and pork, ala Cantonese style shrimp wontons. Or have leeks added, which is a popular Northern Chinese style. Then there is the cooking method. The traditional way is to boil and serve in a soup, such as the regular wonton soup. But it can also be deep-fried and served with dipping sauce. And then there’s the Sichuan style, where the wontons are boiled, drained and then serve in a spicy chili oil black vinaigrette sauce. These are called Sichuan Red Oil Wontons.
Sichuan Red Oil Wontons are more popularly known as Red Oil Chao Shou (????). When literally translated, Chao Shou means ‘crossed hands’ or ‘arms folded’. The name may have originated from its similarity to the way people might fold their arms across their chests during the cold weather in Sichuan, which is exactly how the two lower corners of the wonton are folded after it’s been shaped into a triangle, crossed over the meat filled mid section.
This tantalizing little appetizer is appealing anytime, especially during cold weather. One bite of the savory wonton accompanied by the heat of the chili oil is enough to warm the very cockles of your heart.
(Click Page 2 for the Sichuan Red Oil Wontons Recipe)
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Happy new year, everyone!
Now that the December holidays are over, I’m gearing up for Chinese New Year with some new classes and events for January. The first for this month is a Dumplings and Wontons class on Sunday, January 15th in SoHo. Cold January weekends are meant for being indoors, trying out new cooking skills and eating to your heart’s content.
There are 12 spots available and you can sign up here (last month’s dumpling class in Brooklyn proved quite popular, with many on the waiting list!)
Tagged as: Classes, Events 
I have been working with Ellie of Almost Bourdain fame—now my partner at Gourmand Recipes—for a few months now and I absolutely adore the woman. We chat every day on emails and sometimes we would hop on SKYPE for a quick video chat. I just can’t stress enough that Ellie is a fantastic cook who can cook and bake, and a master in all cuisines ranging from American, European, and Asian. It’s really amazing!
When we first started working, Ellie was kind enough to offer me to republish all her Asian recipes on Rasa Malaysia…there are so many delicious recipes that I wanted to share with you and this is one of them: Sichuan Red Oil Wontons, or wontons in chili oil (????).
These spicy Sichuan wontons are extremely popular in Sichuan. When I visited Chengdu, Sichuan a couple of years ago, I almost couldn’t find regular non-spicy wontons. All wontons sold by the street vendors, roadside stalls, or restaurants are doused in the spicy red oil and vinegar sauce. They are explosively hot, but utterly addictive and delicious.
Here is Ellie’s recipe for Sichuan Red Oil Wontons. To get more Ellie’s recipes, check out Gourmand Recipes.
(Click Page 2 for the Sichuan Red Oil Wontons Recipe)
Pages: 1 2
As a kid, I looked forward to Chinese New Year for just one reason: cash, dressed in red evelopes. Like other kids in my extended family, I didn't get much of an allowance, much less Christmas or birthday money. So Chinese New Year income, about $200 to $300 if you have a large family within a 50-mile radius, was junk food and cassette money for an entire year.
The younger me was much less interested in all the food that came with Chinese New Year. My parents normally went out for dim sum at least 2 to 3 times a month, so going out for dim sum and long banquet dinners for a week straight just seemed tedious at best, torture by the 7th night.
I would never have guessed that as an adult, I would actually look forward to the orgy of food at New Year's. When my parents still lived in Boston, I rode the bus every year to spend at least a long weekend there, and eating meal at the same restaurants I dreaded 10 years before. During my two years in China, I braved exhobirtant plane fares and a crippling blizzard just to spend Chinese New Year in Hong Kong. You rarely receive red envelopes as a grown-up, but the 5 or 6 dim sum outings, banquets with roast duck and fish and suckling pig, and lavish homemade meals more than makes up for it.
Taking money out of the picture really does allow you to focus on the more important things in life.
Alas, this year I'm not in Hong Kong. Or Boston. My parents are retired and living in southern China. The times when I don't have family nearby, I still like to make a lot of food over the two week period just to celebrate in my own little way. Like noodles, or turnip cake, or red-cooked pork. And especially dumplings, because it's not too hard to churn out a hundred in an afternoon and save any extras for the end of the New Year period.
This year I decided to start off CNY with Sichuan wontons instead of my usual dumplings. The name in Mandarin, chao shou, literally means "crossed hands". The wontons themselves are folded in a way in which the tips cross each other like arms.
In Sichuan, I've seen the wontons folded two ways. In the first one, you start by folding the wrapper into a triangle and then crossing the tips ("arms") over the belly of the wonton. The second method, the "boat" method is to fold the wrapper into a rectangle; then, crunching the belly a little, you overlap the bottom edges of the two sides, as shown in the photo above. The second method is trickier at first, but more impressive once you get the hang of it.
Unlike with Cantonese wontons, which usually goes into a soup with noodles or bok choy, you boil the wontons and drizzle a chili oil mixture over them. I adore this sauce: chili oil (store-bought or homemade), dark or balsamic vinegar, soy sauce, sugar, Sichuan pepper, and garlic, just mixed together. It's spicy and numbing and tart and sweet. And you can easily make a big batch to share with family and friends, should they happen to stop by.
______________________
Sichuan Wontons
Serves 4 to 6 as appetizers
½ pound ground pork
2 teaspoons sesame oil
½ teaspoon salt
¼ teaspoon black pepper
2 scallions, thinly sliced
1 egg, beaten
½ package wonton skins
Sauce:
1 tablespoon minced garlic
2 tablespoons soy sauce
½ tablespoon sugar
1 tablespoon chili oil
2 teaspoons Chinese black vinegar or good-quality balsamic vinegar
¼ teaspoon ground Sichuan pepper
1. In a large bowl, combine the pork, sesame oil, salt, and pepper and mix until everything is well-incorporated. The filling should be sticky and slightly wet.
2. Crack the egg into a small bowl and beat lightly with a fork. This egg wash will be used for sealing the wonton wrappers.
3. Angle a wonton wrapper so that it faces you like a diamond. With a pastry brush, spread a thin layer of egg wash along the top two edges of the wrapper. (Keep the extra wrappers covered with a barely damp towel until ready to use, to prevent them from drying out.) Place one heaping teaspoon of filling in the center of the wrapper.
a. One easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinching out as much air as possible. Add a dab of egg wash to the inside of the left tip, fold it over the right tip to overlap (as shown in the picture above) and press together. b. For the "boat" version, start by folding the wrapper in half to form a rectangle. Add a dab of egg wash to the bottom edge of the left side and and fold it over the bottom edge of the ridge side, so that one overlaps the other. The end result should resemble a boat, with two tips cradling a puff of filling in the middle.4. Place the finished wonton on a plate. Keep the finished wontons covered with a barely damp towel while you repeat the process with the remaining wontons.
5. In a medium bowl, mix together the garlic, soy sauce, sugar, chili oil, black vinegar, and Sichuan pepper. Stir until the sugar is fully dissolved and set aside.
6. Bring a large pot of water to a boil. Put in the wontons and boil for 3 to 4 minutes, until the wontons float to the top. Remove them with a slotted spoon and transfer to a serving dish. Drizzle the chili sauce over the wontons and sprinkle the sliced scallions on top.
___________________
If you're looking for more Chinese New Year's recipes (including dumplings) see my recommendations below. Also check out my recipe index for more ideas.
Snacks and Appetizers
Noodles
Dumplings
Seafood
Braised Poultry and Red Meat
Vegetable Sides
Andrea Nguyen
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February 15, 2011Sriracha and Crab Rangoon Wontons Recipe
Crab Rangoon are deep-fried wontons stuffed with a piquant cream cheese and crab filling. While it is not considered a classic in Asia, it is a popular item on all-you-can-eat Asian American buffet spreads and Chinese-American menus. Most often times, there’s just cream cheese in the wonton, which leaves me crabby. To get my fill of crab Rangoon, I make my own.
Last year on Asian Dumpling Tips (my other site), I remade the original version from Trader Vic’s, the Polynesian themed tiki lounge/restaurant that popularized the snack decades ago. The classic crab Rangoon recipe came from the 1968 Trader Vic’s cookbook, which I rediscovered on my bookshelf. In the process, I ended up finding out about the history of crab Rangoon, and pondered its place in the Asian dumpling repertoire. I think it does because it is a familiar preparation for many Asian Americans. Crab Rangoon is also darn tasty!
For a belated Chinese New Year’s pot luck last week, I decided to make Sriracha crab Rangoon. I don't take credit for that modern rendition. Rather, it was based on Randy Clemens’s recipe in his newly released The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch. I offered Sriracha crab Rangoon alongside the classic rendition of crab Rangoon, as well as fried wontons stuffed with pork and shrimp (a filling from Asian Dumplings). What happened?
Related posts on Viet World Kitchen:
Homemade Sriracha Chile Sauce RecipeSriracha Taste Off: Thailand vs. America vs. VietnamHas Sriracha become like Kleenex and Xerox?
You can follow this conversation by subscribing to the comment feed for this post.
Cool! Never thought about adding lemon zest and sriracha into the cream cheese mixture. My family's restaurant adds scallions and very finely chopped carrots into the mixture. It makes a huge difference!
Posted by:Madeline |February 16, 2011 at 05:58 AMMadeline, I like your touch of the chopped carrots, which would add texture and color. Otherwise, it's just creamy stuff inside the wonton!
Posted by:Andrea Nguyen |February 17, 2011 at 11:14 AMThis is a really nice recipe you share over here.My mouth still melting to looking this delicious dishes.Thanks for the sharing this wonderful food recipe.
Posted by:Musical instruments |February 17, 2011 at 11:24 PMThis is such a nice recipe. Very easy to follow the procedure. I want to try this and taste the Korean style of cooking.
Posted by:Brad Fallon |February 20, 2011 at 10:19 PMwhat a delicious recipe you share over here.I love this dish it test so nice.Thanks for this wonderful recipe it is really so amazing.
Posted by:Manga |February 21, 2011 at 07:24 PM Verify your Comment Previewing your CommentPosted by: |This is only a preview. Your comment has not yet been posted.
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As a kid, I looked forward to Chinese New Year for just one reason: cash, dressed in red evelopes. Like other kids in my extended family, I didn't get much of an allowance, much less Christmas or birthday money. So Chinese New Year income, about $200 to $300 if you have a large family within a 50-mile radius, was junk food and cassette money for an entire year.
The younger me was much less interested in all the food that came with Chinese New Year. My parents normally went out for dim sum at least 2 to 3 times a month, so going out for dim sum and long banquet dinners for a week straight just seemed tedious at best, torture by the 7th night.
I would never have guessed that as an adult, I would actually look forward to the orgy of food at New Year's. When my parents still lived in Boston, I rode the bus every year to spend at least a long weekend there, and eating meal at the same restaurants I dreaded 10 years before. During my two years in China, I braved exhobirtant plane fares and a crippling blizzard just to spend Chinese New Year in Hong Kong. You rarely receive red envelopes as a grown-up, but the 5 or 6 dim sum outings, banquets with roast duck and fish and suckling pig, and lavish homemade meals more than makes up for it.
Taking money out of the picture really does allow you to focus on the more important things in life.
Alas, this year I'm not in Hong Kong. Or Boston. My parents are retired and living in southern China. The times when I don't have family nearby, I still like to make a lot of food over the two week period just to celebrate in my own little way. Like noodles, or turnip cake, or red-cooked pork. And especially dumplings, because it's not too hard to churn out a hundred in an afternoon and save any extras for the end of the New Year period.
This year I decided to start off CNY with Sichuan wontons instead of my usual dumplings. The name in Mandarin, chao shou, literally means "crossed hands". The wontons themselves are folded in a way in which the tips cross each other like arms.
In Sichuan, I've seen the wontons folded two ways. In the first one, you start by folding the wrapper into a triangle and then crossing the tips ("arms") over the belly of the wonton. The second method, the "boat" method is to fold the wrapper into a rectangle; then, crunching the belly a little, you overlap the bottom edges of the two sides, as shown in the photo above. The second method is trickier at first, but more impressive once you get the hang of it.
Unlike with Cantonese wontons, which usually goes into a soup with noodles or bok choy, you boil the wontons and drizzle a chili oil mixture over them. I adore this sauce: chili oil (store-bought or homemade), dark or balsamic vinegar, soy sauce, sugar, Sichuan pepper, and garlic, just mixed together. It's spicy and numbing and tart and sweet. And you can easily make a big batch to share with family and friends, should they happen to stop by.
______________________
Sichuan Wontons
Serves 4 to 6 as appetizers
½ pound ground pork
2 teaspoons sesame oil
½ teaspoon salt
¼ teaspoon black pepper
2 scallions, thinly sliced
1 egg, beaten
½ package wonton skins
Sauce:
1 tablespoon minced garlic
2 tablespoons soy sauce
½ tablespoon sugar
1 tablespoon chili oil
2 teaspoons Chinese black vinegar or good-quality balsamic vinegar
¼ teaspoon ground Sichuan pepper
1. In a large bowl, combine the pork, sesame oil, salt, and pepper and mix until everything is well-incorporated. The filling should be sticky and slightly wet.
2. Crack the egg into a small bowl and beat lightly with a fork. This egg wash will be used for sealing the wonton wrappers.
3. Angle a wonton wrapper so that it faces you like a diamond. With a pastry brush, spread a thin layer of egg wash along the top two edges of the wrapper. (Keep the extra wrappers covered with a barely damp towel until ready to use, to prevent them from drying out.) Place one heaping teaspoon of filling in the center of the wrapper.
a. One easy way to wrap is to form a triangle by folding the bottom tip to the top tip and pinching out as much air as possible. Add a dab of egg wash to the inside of the left tip, fold it over the right tip to overlap (as shown in the picture above) and press together. b. For the "boat" version, start by folding the wrapper in half to form a rectangle. Add a dab of egg wash to the bottom edge of the left side and and fold it over the bottom edge of the ridge side, so that one overlaps the other. The end result should resemble a boat, with two tips cradling a puff of filling in the middle.4. Place the finished wonton on a plate. Keep the finished wontons covered with a barely damp towel while you repeat the process with the remaining wontons.
5. In a medium bowl, mix together the garlic, soy sauce, sugar, chili oil, black vinegar, and Sichuan pepper. Stir until the sugar is fully dissolved and set aside.
6. Bring a large pot of water to a boil. Put in the wontons and boil for 3 to 4 minutes, until the wontons float to the top. Remove them with a slotted spoon and transfer to a serving dish. Drizzle the chili sauce over the wontons and sprinkle the sliced scallions on top.
___________________
If you're looking for more Chinese New Year's recipes (including dumplings) see my recommendations below. Also check out my recipe index for more ideas.
Snacks and Appetizers
Noodles
Dumplings
Seafood
Braised Poultry and Red Meat
Vegetable Sides
