Sichuan-style hot and sour wontons (Suanla chaoshou) from The Wok - Recipes and Techniques (page 556) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing wine and the book's "Fried peanuts" for roasted peanuts.

  • Fyretigger on June 02, 2022

    I’m really looking forward to trying this. This dish looks like it was probably the inspiration for the ‘Flaming Red WonTons’ that used be available at PF Changs, which I miss.

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