Xueci makes Sichuan chili wontons

Step 1/5

• 17½ wonton wrappers (frozen)
• 1 tbsp ginger
• 1½ scallions
• 2 cloves garlic
• 50 ml water
• salt

• cutting board
• knife
• bowl (small)
• garlic press

Let frozen wonton wrappers sit at room temperature for approx. 1 hr. Finely mince ginger, thinly slice scallions, and reserve ⅓ of the scallions for serving. To make the garlic water for serving, use a garlic press to press garlic cloves into a small bowl, then add some water and salt.

Step 2/5

• 150 g ground pork
• 1 tbsp soy sauce
• ½ tbsp Shaoxing wine
• 1 tbsp oyster sauce
• ½ tbsp toasted sesame oil
• ⅛ tsp white pepper
• ½ egg
• sugar
• salt
• 50 ml water

• bowl (large)
• chopsticks

Add ground pork to a large mixing bowl. Add soy sauce, Shaoxing wine, oyster sauce, toasted sesame oil, white pepper, and salt. Then add a beaten egg. Mix with a pair of chopsticks or a fork. During this process, add some cold water, one spoonful at a time, until a sticky paste forms (you may not need all the water). Then, add minced ginger, ⅔ of the scallion, and mix to combine.

Step 3/5

• bowl (small)

To make the wontons, first prepare a small bowl of water. Place approx. 1 tsp of pork filling onto a wrapper, brush the edges with some water, and fold in half to form a triangle, then press along the edges to seal. Turn the wonton so the apex of the triangle is facing towards you. You will now work with the corners on the left and right: Moisten one of the corners and fold both corners towards each other to overlap in an X shape, then press to seal (watch the video above to see the technique!). Repeat this process with remaining wrappers and filling until used up.

Step 4/5

• pot (large)
• slotted spoon

To cook the wontons, add the desired amount to a large pot of boiling water over medium-high heat. You can store the remaining, uncooked wontons in the freezer for up to 1 month). Cook until the wontons are floating and the wrappers are almost translucent, approx. 5 min.

Step 5/5

• 2 tbsp spicy chili crisp
• 2 tbsp light soy sauce
• ½ tsp Sichuan pepper powder
• salt
• sugar

In the meantime, divide the sauce ingredients between the serving bowls (one per person) by adding even amounts of chili crisp, light soy sauce, and the garlic water, (we recommend one tablespoon of each per bowl, plus a pinch of Sichuan pepper powder). Stir, and season with salt and sugar. Use a slotted spoon to add cooked wontons to the bowls and mix to combine with the sauce. Garnish with scallions and enjoy!

Enjoy your meal!