Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce (Suanla Chaoshou) Recipe

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Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce (Suanla Chaoshou) Recipe
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Sweet and savory. Juicy and tender. Hot and sour. Need we say more?

Making your own roasted chili and Sichuan pepper-flavored oil allows you to control the flavor.These are all words that should enter your head as you slide back a bowl of suanla chaoshou, the Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil.

*I also have her to thank for the highlight of my very short career as a rock star: the band in which I occasionally sang and played guitar performed at the All-Asia Lounge in Central Square, a restaurant operated by Mary Chung's daughter and her husband. The band was called The Emoticons. Really.and was quite happily surprised to find that the very best versions we can get back stateside—at restaurants like Fuloon, in Malden, MA—are on par with what I had in Chengdu.

To form the wontons, place a tablespoon or so of filling in the center of the wonton square. Moisten two of the edges of the wrapper with a bit of water from the tip of your finger .Fold the wrapper over to form a triangle, squeezing out any excess air as you seal the edges.The most common mistake I see is to fold the arms across the "belly" of the wonton so that you end up with something nearly cylindrical.

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