Sichuan-style wontons in hot and sour vinegar and chili oil sauce (Suanla chaoshou) from Serious Eats

  • scallions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute Chinese chives for scallions, mixture of rice vinegar/balsamic vinegar for Chinkiang vinegar, and dry sherry for rice wine.

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Notes about this recipe

  • Eat Your Books

    Can substitute Chinese chives for scallions, mixture of rice vinegar/balsamic vinegar for Chinkiang vinegar, and dry sherry for rice wine.

  • Rutabaga on December 21, 2017

    These are fantastic wontons, even made with ground turkey, as I did (just be sure not to use white meat ground turkey). I made the dumplings a couple of days in advance and froze them. They still cooked through in about 6 minutes. The sauce is delicious, although numbingly spicy, what with the heady inclusion of Sichuan peppercorns. All in all, it's a winner.

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