Chaoshou

Chinese dumpling dish

Chaoshou (Chinese: 抄手; pinyin: chāoshǒu ) is a type of dumpling originating from Sichuan cuisine, a style of Chinese cuisine known for its bold flavors, particularly the pungency and spiciness resulting from the liberal use of garlic and chili peppers, as well as the unique flavor of Sichuan pepper.

Etymology

The term "chaoshou" literally means "folded hands" in Chinese, which refers to the method of folding the dumpling wrappers over the filling. This folding technique is distinctive and gives the dumplings their characteristic shape.

Preparation

A bowl of chaoshou served in a spicy sauce

Chaoshou are typically made by wrapping a thin piece of dough around a filling, which usually consists of minced pork, although other meats such as chicken or beef can also be used. The filling is often seasoned with soy sauce, ginger, garlic, and scallions.

The dumplings are then boiled in water until they float to the surface, indicating that they are cooked through. Once cooked, chaoshou can be served in a variety of ways, but they are most commonly served in a spicy broth or sauce.

Serving

Chaoshou are often served in a spicy Sichuan pepper and chili oil sauce, which gives the dish its characteristic numbing and spicy flavor. The sauce may also include vinegar, soy sauce, and sugar to balance the flavors. The dish is typically garnished with chopped scallions and sometimes coriander.

Cultural Significance

In Sichuan, chaoshou is a popular street food and is often enjoyed as a snack or a light meal. It is also a common dish served in Sichuan restaurants around the world, where it is appreciated for its unique combination of flavors and textures.

Related pages

• Dumpling
• Sichuan cuisine
• Wonton
• Jiaozi