Szechuan Dumplings / Wontons

Method3 steps · about 11 min

1. 1

   Step 1: Mix all the soy sauce (2 tbsp), rice vinegar (1 tbsp), chili oil (1 tbsp) (or chili crisp), sesame oil (1 tsp) and minced garlic (3) in a small bowl to make one sauce batch. Keep the sesame seeds and chopped green onion for serving.

   Uses 2 tbsp soy sauce · 1 tbsp rice vinegar · 1 tbsp chili oil (or chili crisp) · 1 tsp sesame oil · 3 garlic cloves, minced

2. 2

   Step 2: Bring a pot of water to a boil and add all 20 prepared dumplings or wontons. The author gives about 2–3 minutes for fresh wontons or 5–6 minutes for frozen ones; follow the directions for your actual product and continue until the wrappers are tender and the filling is fully cooked. Meat- or seafood-filled dumplings should reach 165°F (74°C) in the centre. Lift out with a strainer and divide between two bowls, 10 per bowl.

   Uses 20 prepared uncooked dumplings or wontons, fresh or frozen · Water as needed to cook the 20 dumplings or wontons.

3. 3

   Step 3: Dress each bowl with 1–2 tbsp of the prepared sauce, using 2–4 tbsp in total, and toss gently. Divide all the chopped green onion (1) and 1 tsp sesame seeds between the bowls and serve immediately. Refrigerate any extra sauce promptly in a sealed, dated container and use within four days of preparation, or freeze. The finished dressed dumplings are best fresh; if kept, refrigerate promptly and use within the author’s 2–3 days.

   Uses Twenty fully cooked dumplings or wontons in two bowls · 2–4 tbsp prepared sauce total: 1–2 tbsp for each bowl · 1 green onion stalk, chopped · 1 tsp sesame seeds