Sichuan-style spicy wontons

Step 1/5

• 16 g wonton wrappers
• ⅛ scallions
• ⅛ tbsp ginger

• cutting board
• knife

Cut scallion into fine rings. Mince ginger. Let frozen wonton wrapper set in room temperature.

Step 2/5

• 20 g ground pork
• ⅛ egg
• ⅛ soy sauce
• ⅛ tbsp oyster sauce
• ⅛ tbsp Shaoxing wine
• ⅛ tbsp toasted sesame oil
• ⅛ tsp white pepper
• ⅛ tsp sugar
• ⅛ tsp salt

• bowl (large)
• chopsticks

Add ground pork to a large mixing bowl with minced ginger and scallion. Add soy sauce, Shaoxing wine, oyster sauce, toasted sesame oil, white pepper powder, sugar, and salt. Mix with a pair of chopsticks or a fork until a sticky paste forms.

Step 3/5

• water

To make the wonton, set aside a small plate of water. Scoop approx. 1 tsp of pork filling to the wrapper, brush the edges with some water, and fold in half to rectangle, press along the edges to seal. Moist one corner of the fold line, overlap with the other corner, and press to seal (see video). Repeat this process with remaining wrappers and filling.

Step 4/5

• pot
• resealable freezer bag

To enjoy now, cook wonton s in boiling water over medium-high heat. Once the water is boiling again, add some cold water. Repeat this process one more time. When the wontons are floating and the wrappers are almost translucent, they’re done. Store the rest in freezer for up to 1 month.

Step 5/5

• ⅛ tsp chili oil
• ⅛ clove garlic
• ⅛ tsp dark rice vinegar
• ⅛ soy sauce
• ⅛ tsp toasted sesame oil
• ⅛ tsp Sichuan pepper powder
• ⅛ tsp brown sugar
• salt
• scallion (for garnish)
• cilantro (for garnish)

In the meantime, mince garlic. In a serving bowl, add chili oil (with crunchy chili), ground Sichuan pepper, dark rice vinegar, toasted sesame oil, soy sauce, brown sugar, and garlic. Season with salt to taste (The amount of sauce is measured for one bowl). Garnish with scallions and cilantro, or chopped peanuts if desired. Enjoy!

Enjoy your meal!