Juicy and tender wontons coated in an aromatic chile oil sauce.
Like many Asian dishes, suanla choushou is as much about textural contrast as it is about flavor. The skins should be slippery and tender, with a flavor that is almost bland compared with the sweet, mild pork filling . In turn, the wontons as a whole arebland when compared with the sauce. It's the sauce that brings on the contrasts with its almost overly intense flavor, thanks to sweet Chinkiang vinegar, soy sauce, and plenty of chili oil with crunchy bits of fried dried chilies.
OK, it's a bit more complicated than that, but not by much. You can start with a high quality store-bought roasted chili oil , but you get better flavor and more control if you make it yourself.
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