There’s a certain joy that comes from creating a dish that transports you to another place, even if you’re still in your cozy home. As I stood in my kitchen, the sun casting a warm glow, I discovered the delightful world of Suanla Chaoshou — spicy, tangy, and utterly addictive wontons that are much more than just a snack; they’re a celebration!
With a crunch of spicy chili oil and a burst of herbaceous flavors, each filled wrapper whispers stories of bustling street markets and family gatherings. It all started when a friend shared her family recipe, and I saw an opportunity to transform a simple weeknight dinner into an unforgettable feast.
Whether you’re looking to impress guests or simply treat yourself, these wontons offer the perfect blend of ease and elegance. Plus, they’re fun to make! Grab your apron, and let’s roll up our sleeves to create a dish that’s sure to become a favorite in your home, satisfying your cravings for flavorful, homemade cuisine.
Why will you love Suanla Chaoshou?
Easy to Master: Making Suanla Chaoshou is surprisingly simple — even beginners can become wonton-wrapping pros in no time!
Flavor Explosion: Bursting with a surprising combination of spicy, sour, and savory notes, each bite offers a tapestry of flavors that will dazzle your tastebuds.
Versatile Snack or Meal: Enjoy them as an appetizer or make them the star of your dinner table; these wontons are perfect for any occasion.
Crowd-Pleasing: Everyone loves dumplings! Serve them at your next gathering, and watch how quickly they disappear.
Quick Cooking Time: With just 4 minutes in boiling water, you can whip up a delicious meal in no time — ideal for busy weeknights or last-minute parties.
Suanla Chaoshou Ingredients
• Discover the essential ingredients for making delicious Suanla Chaoshou.
For the Filling
- Ground pork shoulder – a rich, flavorful base that brings heartiness to your wontons.
- Kosher salt – enhances the natural flavors of the meat.
- Sugar – balances out the savory notes and adds a hint of sweetness.
- Finely ground white pepper – imparts a mild heat that complements the other flavors.
- Minced scallions or Chinese chives – provides a fresh, oniony crunch.
- Minced fresh garlic – adds depth and aromatic flavor to the filling.
- Shaoxing wine or dry sherry – introduces a slight sweetness and complexity to the meat.
For the Wrappers
- Wonton wrappers – these thin squares are perfect for wrapping and cooking your filling.
For the Spicy Oil
- Dried red peppers – use whole hot Chinese dried red peppers for authentic heat.
- Sichuan peppercorns – gives a unique, mouth-numbing spice that elevates the dish.
- Vegetable or canola oil – the base for your homemade chili oil, providing rich flavor.
- Roasted sesame oil – adds a nutty aroma that complements the spicy oil wonderfully.
For the Dipping Sauce
- Chinkiang vinegar – provides a tangy, rich flavor; opt for a mixture of rice vinegar and balsamic if unavailable.
- Soy sauce – introduces umami and saltiness to the dipping sauce.
- Sugar – to sweeten the sauce just right; balances acidity!
- Minced fresh garlic – enhances the sauce’s flavor profile, making it irresistible.
- Toasted sesame seeds – sprinkle for extra crunch and a lovely presentation.
- Lightly crushed roasted peanuts (optional) – for added texture and nutty flavor in the sauce.
- Minced fresh cilantro – a fresh garnish that brightens up the dish.
Each ingredient plays a crucial role in the symphony of flavors that defines Suanla Chaoshou, making every bite a delight!
How to Make Suanla Chaoshou
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Prepare the Filling: In a medium bowl, combine ground pork, kosher salt, sugar, white pepper, scallions, minced garlic, and Shaoxing wine. Knead until the mixture feels tacky, about 1 minute for perfect texture. Microwave a teaspoon-sized amount for 10 seconds to check seasoning.
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Set Up Your Station: Prepare a workstation with a small bowl of water, a clean dish towel, your wonton filling, and a parchment-lined baking sheet, ensuring a smooth wrapping process.
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Fill the Wrappers: Place a wonton wrapper in one hand and add 2 teaspoons to 1 tablespoon of the filling in the center. Moisten the edges lightly with water to help seal them.
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Wrap the Wontons: Fold one tip of the wrapper over to meet the opposite tip, creating a triangle shape. Seal the edges tightly by pushing out any air. Bring the corners together, moisten one corner, and pinch to secure. Transfer to the baking sheet.
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Toast the Spices: Place dried chiles and Sichuan peppercorns on a microwave-safe plate and toast for about 15 seconds until fragrant. Crush them to resemble red pepper flakes and move to a small saucepan.
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Create the Chili Oil: Heat vegetable oil in a skillet over medium heat until shimmering. Carefully pour the hot oil over the toasted spice mixture, allowing it to cool for 5 minutes, then stir in sesame oil for extra flavor.
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Mix the Dipping Sauce: In a bowl, combine sugar, Chinkiang vinegar, soy sauce, and minced garlic, stirring until the sugar dissolves. Mix in the chili oil mixture and set aside for serving.
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Cook the Wontons: Bring a large pot of water to a boil, adding 12 to 16 wontons. Cook for about 4 minutes until they’re completely cooked through. Drain and transfer to a warm serving platter. Drizzle with sauce, sprinkle with optional peanuts and cilantro, and enjoy immediately!
Optional: Serve with extra chili oil for those who crave heat!
Exact quantities are listed in the recipe card below.
Suanla Chaoshou Variations
Feel free to explore these creative twists that can elevate your Suanla Chaoshou experience!
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Vegetable-Loaded: Substitute half the pork with finely chopped mushrooms, carrots, or bell peppers for added nutrition and flavor.
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Spicy Heat: Amp up the heat by adding diced fresh chili peppers to the filling or using a spicy chili oil for drizzling.
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Gluten-Free: Use gluten-free wonton wrappers or alternatively make your own with rice flour for those avoiding gluten.
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Herb Infusion: Incorporate fresh herbs like basil or mint into the filling for an aromatic variation that brightens the dish.
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Seafood Twist: Replace pork with minced shrimp or fish for a delightful seafood version that’s equally tasty.
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Cheesy Delight: Add a sprinkle of cream cheese or crumbled feta into the filling for creamy, luscious bites.
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Savory Twist: Experiment with alternative proteins – ground turkey or tofu for a lighter option that’s just as satisfying.
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Crispy Bake: Instead of boiling, brush your assembled wontons with sesame oil and bake at 400°F until golden and crispy, about 12-15 minutes.
Embrace the possibilities and create your own version that resonates with your taste buds!
What to Serve with Suanla Chaoshou?
Creating a full meal around these delightful spicy dumplings can turn an ordinary dinner into a comforting experience.
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Steamed Bok Choy: Crisp and slightly sweet, this veggie side balances the fiery flavors of the wontons while adding a vibrant green touch.
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Fragrant Jasmine Rice: Soft, fluffy, and subtly aromatic rice is the perfect canvas to soak up the savory dipping sauce, creating a harmonious meal.
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Spicy Cucumber Salad: The crunch and tanginess of cucumbers marinated in vinegar make for a refreshing contrast against the warm, spicy dumplings.
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Sesame Noodles: Deliciously nutty and slightly sweet, these noodles add depth and a delightful chewiness to your meal, echoing the flavors of the wontons.
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Hot and Sour Soup: This classic soup echoes the spicy and tangy notes of the Suanla Chaoshou, offering a comforting start or hearty pairing.
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Chrysanthemum Tea: Light and slightly floral, this aromatic tea refreshes your palate after indulging in rich flavors, making it a perfect beverage choice.
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Mango Sticky Rice: For dessert, indulge in sweet, creamy coconut sticky rice topped with juicy mango slices. Its delightful sweetness beautifully complements the savory dumplings.
Elevate your dining experience by pairing these options with your homemade Suanla Chaoshou, creating warmth and joy around the dinner table!
Make Ahead Options
These delightful Suanla Chaoshou are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the filling up to 24 hours in advance and store it in an airtight container in the refrigerator to lock in freshness. Additionally, you can wrap the wontons a day ahead—just lay them flat on a parchment-lined baking sheet, making sure they’re not touching, and freeze them until firm. After that, transfer them to a freezer bag and they’ll last up to 3 months. When ready to enjoy, simply boil the frozen wontons for about 4 minutes and prepare the spicy oil and dipping sauce as instructed. This way, you’ll have restaurant-quality Suanla Chaoshou with minimal effort, ready to impress!
How to Store and Freeze Suanla Chaoshou
Room Temperature: Keep cooked Suanla Chaoshou at room temperature for no more than 2 hours to ensure their freshness and safety.
Fridge: Store leftover wontons in an airtight container in the fridge for up to 3 days. Reheat in a microwave or on a skillet until warmed through.
Freezer: For long-term storage, freeze uncooked Suanla Chaoshou in a single layer on a baking sheet, then transfer to a zip-top bag. They can last up to 2 months.
Reheating: To reheat frozen wontons, cook them directly from frozen in boiling water for about 6–8 minutes, and enjoy the flavors just as vibrant as when freshly made!
Expert Tips for Suanla Chaoshou
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Perfect Wrapping: Practice makes perfect! Take your time when folding and sealing the wontons to prevent filling leaks during cooking.
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Filling Consistency: Ensure your pork mixture is well-kneaded and tacky for easy wrapping. If dry, the wontons might split.
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Adjust Spice: Tailor the heat level of your Suanla Chaoshou by varying the amount of dried red peppers and Sichuan peppercorns based on your taste.
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Chili Oil Timing: Let the chili oil cool slightly before adding sesame oil; this helps retain its rich flavor without burning the aromatic sesame.
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Cook in Batches: Avoid overcrowding the pot when cooking won’tons. This ensures even cooking and prevents them from sticking together.
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Freezing Tips: For future meals, freeze uncooked Suanla Chaoshou in a single layer on a baking sheet. Once frozen, transfer them to a bag for easy storage!
Suanla Chaoshou Recipe FAQs
How do I choose the right ground pork for Suanla Chaoshou?
Absolutely! When selecting ground pork, look for pork shoulder—it provides the best balance of flavor and fat, ensuring your wontons are juicy and tender. Avoid overly lean cuts, as they may result in dry filling.
What’s the best way to store leftover Suanla Chaoshou?
After enjoying your Suanla Chaoshou, store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet with a splash of water or in the microwave until heated through.
Can I freeze Suanla Chaoshou, and how should I do it?
Yes, you can! To freeze uncooked Suanla Chaoshou, lay them in a single layer on a parchment-lined baking sheet. Once frozen solid, transfer them to a zip-top bag for storage. They’ll keep for up to 2 months! No need to thaw before cooking; just boil them directly from frozen for about 6–8 minutes until they’re fully cooked.
What if my wonton wrappers keep tearing when I fold them?
Very common! Make sure to keep your wonton wrappers covered with a damp dish towel while working, as they can dry out quickly and become brittle. If they’re too dry, try lightly moistening the edges with water before sealing to help them stick better.
Are Suanla Chaoshou safe for my dog?
While the ingredients don’t have anything toxic for dogs, it’s best to avoid feeding them any wontons containing garlic, onions, or soy sauce, as these can be harmful to pets. Always consult your vet before introducing any new foods to your furry friend’s diet.
How do I adjust the spice level in my Suanla Chaoshou?
You can easily customize the heat level! For milder dumplings, reduce the amount of dried red peppers and Sichuan peppercorns. For a kick, try adding more or even incorporating fresh chili for an extra punch in the filling! Enjoy experimenting until you find your perfect balance!
Savor Suanla Chaoshou: Spicy Dumplings You’ll Adore
Ingredients
Equipment
Method
- Prepare the Filling: In a medium bowl, combine ground pork, kosher salt, sugar, white pepper, scallions, minced garlic, and Shaoxing wine. Knead until tacky, about 1 minute.
- Set Up Your Station: Prepare a workstation with a bowl of water, dish towel, wonton filling, and a baking sheet.
- Fill the Wrappers: Place a wrapper in hand and add 2 tsp to 1 tbsp of filling in the center. Moisten edges with water.
- Wrap the Wontons: Fold one tip over to create a triangle shape. Seal edges tightly, adding moisture if needed.
- Toast the Spices: Toast dried chiles and Sichuan peppercorns in microwave for 15 seconds. Crush them.
- Create the Chili Oil: Heat vegetable oil in a skillet. Pour over toasted spice mixture and stir in sesame oil once cooled.
- Mix the Dipping Sauce: Combine sugar, Chinkiang vinegar, soy sauce, and minced garlic. Mix in chili oil.
- Cook the Wontons: Boil water, add wontons, and cook for about 4 minutes. Drain and transfer to serving platter.
- Serve: Drizzle with sauce, sprinkle with optional peanuts and cilantro, and enjoy!