Wonton Soup | 混沌汤 and Red-Oil Wontons | 红油抄手

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Filling:

  • 1 lb ground pork
  • 1 egg, beaten, separated
  • 1/2 teaspoon ginger
  • 3 green onions
  • 1/4 teaspoon salt

Soup: 

  • Soy sauce
  • Black vinegar
  • Sesame oil
  • Green onion

Red-oil sauce:

  • 1/8 cup soy sauce
  • 1 tablespoon black vinegar
  • 2 tablespoon chili oil
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground Sichuan peppercorns
  • Green onions
  • Cilantro

Combine filling ingredients, reserving 1/3 of beaten egg to use as a glue for the wonton wrappers. Using chopsticks, whip the filling into a sticky consistency. Follow steps 1-6, as pictured, to make the wontons. Arrange in rows so that wontons don't stick to each other. 

Boil water. Drop in wontons and boil for about 3-4 minutes until they bob to the surface.

For soup, ladle wontons in water into a bowl. Add soy sauce, vinegar, and a few drops of sesame oil to taste. Garnish with green onions and cilantro.

To make red-oil wontons, combine sauce ingredients, except for the green onions and cilantro. Drain wontons completely from water and mix with the sauce on a plate. Garnish with green onions and cilantro. 

Did any part of this recipe confuse you? For detailed instructions, click here.