Are wontons and wontons the same? How to make wonton fillings delicious?

Chao Shou is a type of pasta in Sichuan and Chongqing, and is also one of the most common delicacies in the region. It is a bit like wonton, and Long Chao Shou and Hongyou Chao Shou are the most famous. How should we adjust the fillings when making Chao Shou at home? Now, let's learn about the relevant knowledge with Encyclopedia Knowledge Network!

Contents of this article

1. What is Chao Shou?
2. How to make wonton fillings delicious?
3. What is the difference between chao shou, wonton and wonton?

What is Chao Shou?

Chao Shou is a local specialty snack in Sichuan and Chongqing. The most famous dish is red oil Chao Shou, which belongs to Sichuan cuisine. Chao Shou is essentially another name for wonton in Sichuan, but it has been modified and has become somewhat different from the original wonton.

Sichuan wonton is made of dough wrapped with meat filling. After cooking, it is served with clear soup, red oil and other seasonings. It tastes delicious and the soup is slightly spicy and fragrant. The famous ones include dragon wonton, red oil wonton and old spicy wonton.

How to make wonton filling delicious?

Ingredients: minced meat, eggs, soy sauce, cooking wine, sesame oil, salt, white pepper, onion and ginger water

1. First, chop the appropriate amount of green onion and ginger, add about 25ml of warm water, stir evenly, and let it stand for 20 minutes.

2. Beat the eggs into the meat filling, add cooking wine, light soy sauce, white pepper, salt, sesame oil and the filtered onion and ginger water, and stir well.

Red oil soup base: chopped green onion, white sesame seeds, light soy sauce, pepper oil, chili oil, sesame oil, and a spoonful of boiling water for cooking wontons.

What is the difference between chao shou, wonton and wonton?

In fact, there are differences between these three types in terms of soup base, dough fillings, and wrapping methods. First of all, soup base wontons are generally made with chicken bones or chicken stewed soup, and there are also soups made with large bones. Wontons are usually made with fish soup or bone soup, but wontons are different. We all know that Sichuan people like to eat wontons very much, and Sichuan people’s favorite food is spicy, so wontons are usually made with red soup as the soup base.

Apart from the difference in the soup, the skin of wonton and chao shou is slightly thicker, but it doesn't feel too thick when eating, and the wonton skin is relatively thinner than the previous two, and looks more delicate. The wonton is basically wrapped like siu mai, which is very similar in shape to the famous siu mai in Guangdong, while the wonton is a meat ball with a little tail as decoration. Chao shou looks the best, and it looks like a gold ingot, and it is very satisfying to eat one bite at a time.

Another difference is the fillings. The fillings of wontons are usually made of pork, shrimp and pickled mustard, while the most essential part of wontons is shrimp. Guangdong people love to eat seafood very much, so even when making wontons, they mainly use shrimp. The most commonly used filling in Sichuan dumplings is pork, which tastes relatively tender and delicious.