Chaoshou

Chaoshou is a type of Sichuan Chinese dumpling, often translated as "wonton" in English, though distinct from other types of wontons found in China. It is a popular street food and snack, particularly in the Sichuan province of China, known for its spicy and flavorful broth.

Etymology: The name "Chaoshou" (抄手) literally translates to "folded hands," referring to the way the dumplings are folded, resembling hands clasped together.

Characteristics: Chaoshou dumplings are typically smaller than standard wontons. The wrapper is thin and delicate. The filling commonly consists of ground pork, though variations with shrimp or vegetables exist. The most distinguishing feature of Chaoshou is the flavorful and often spicy broth they are served in.

Preparation: The dumpling filling is prepared with ground meat, ginger, garlic, soy sauce, and other seasonings. Small amounts of filling are wrapped in square wrappers and folded in a specific manner. The folded dumplings are then cooked by boiling.

Serving: Chaoshou are typically served in a broth, which is crucial to the dish's flavor. The broth often includes chili oil, sesame oil, Sichuan peppercorns (which contribute to the dish's characteristic ma la numbing and spicy sensation), soy sauce, vinegar, and other aromatic spices. Garnishes like chopped scallions, sesame seeds, and preserved vegetables are often added.

Variations: While spicy chili oil-based broths are most common, other variations exist, including clear broths and sauces that incorporate peanuts or sesame paste. "Hongyou Chaoshou" (红油抄手), meaning "red oil chaoshou," is a widely popular version, referring to the vibrant red chili oil used in the broth.

Regional Differences: Although Chaoshou is most associated with Sichuan cuisine, similar dumplings exist in other parts of China under different names and with variations in fillings and sauces.