Sichuan Spicy Wonton In Chili Oil (红油抄手)

Method12 steps

1. 1

   Step 1: Finely chop the scallions (2 stalks), keeping the greens for garnish. Combine the whites, minced ginger (1 tbsp) and 80 ml warm water in a bowl and leave to infuse for 5 minutes while you mix the pork.

   Infuse the aromatic water · 5 minUses 2 stalks scallions, whites for infusion and greens for garnish · 1 tbsp minced ginger · 80 ml warm water for the aromatic infusion

2. 2

   Step 2: In a separate bowl, mix the raw ground pork (200 g) with the egg (1), salt (¼ teaspoon) and white pepper (1 pinch) until well combined.

   Uses 200 g raw ground pork · 1 medium egg · ¼ teaspoon salt · 1 pinch ground white pepper

   
3. 3

   Step 3: Strain out and discard the infused scallion whites and ginger, keeping the reserved scallion greens. Gradually stir the strained aromatic water into the pork mixture in one direction until absorbed and the filling is sticky and jiggly rather than watery. Keep refrigerated at or below 4°C / 40°F until shaping.

   Uses Strained aromatic infusion · Seasoned pork and egg mixture

   
4. 4

   Step 4: Lay one ready-made wonton wrapper on your hand. Dip the back of a clean spoon in the sealing water and wet two adjoining edges.

   Uses 1 of the 40 wonton wrappers · Water for wetting and sealing the wrappers

5. 5

   Step 5: Place about 1 tsp of the prepared filling in the middle. Fold into a triangle and press the edges gently but firmly to seal.

   Uses Wrapper with two wetted edges · About 1 tsp prepared pork filling

6. 6

   Step 6: Wet one sharp corner of the triangle, overlap the other corner and press to secure. Repeat with the remaining 39 wrappers and filling. Set any excess raw filling aside in the refrigerator and cook it separately to 71°C / 160°F; do not overfill the wrappers. Keep the shaped wontons cold until ready to cook.

   Uses Filled triangle ready to join · Water for wetting and sealing the wrappers · Remaining 39 wonton wrappers · Remaining prepared pork filling

   
7. 7

   Step 7: If cooking the wontons later, immediately place the shaped raw wontons in a non-touching single layer on a tray and freeze. Once fully frozen, transfer to an airtight bag or container and use within 3 months. Cook straight from frozen without thawing, using the boiling and doneness checks below.

   Uses Shaped raw wontons to freeze

8. 8

   Step 8: Prepare four serving bowls. In each bowl mix 1 tsp minced garlic, 1 tbsp light soy sauce, 1 tsp black rice vinegar, ¼ tsp ground Sichuan pepper, ¼ tsp sugar and 2 tbsp stirred chilli oil, adjusting the chilli oil to taste.

   Uses 4 tsp minced garlic, 1 tsp per serving bowl · 4 tbsp light soy sauce, 1 tbsp per serving bowl · 4 tsp black rice vinegar, 1 tsp per serving bowl · 1 tsp ground Sichuan pepper, ¼ tsp per serving bowl · 1 tsp sugar, ¼ tsp per serving bowl · 8 tbsp ready chilli oil, 2 tbsp per serving bowl or to taste

9. 9

   Step 9: Bring plenty of water to a full boil in a large pot. Gently add either the freshly shaped wontons or the frozen wontons without thawing. Stir gently to prevent sticking. Cook all 40 together only if they have ample room to move; otherwise cook in two batches.

   Uses Plenty of water for boiling the wontons · Freshly shaped wontons, if cooking fresh · Frozen wontons, if using the freezer route

10. 10

    Step 10: Once all the wontons in the batch float, boil for a further minute. Check that the wrappers are cooked through and the pork filling reaches 71°C / 160°F; continue cooking if needed, especially from frozen. Repeat for any remaining batch.

    Boil after the wontons float · 1 minUses Boiling wontons and cooking water

    
11. 11

    Step 11: Lift the cooked wontons with a slotted spoon, draining the cooking water, and divide into the four prepared sauce bowls, about 10 wontons per bowl.

    Uses Cooked and drained wontons · Sauce in four serving bowls

12. 12

    Step 12: Divide the reserved scallion greens among the bowls, mix the wontons with the sauce and serve immediately.

    Uses Four bowls of cooked wontons and sauce · Reserved scallion greens