Sichuan Spicy Wontons

Method7 steps · about 50 min

1. 1

   Step 1: Have the homemade chili oil and its toasted chili prepared separately and ready. In a bowl, combine all 170 g ground pork, 1 tbsp finely chopped scallion, ½ tsp sesame oil, 1 tsp soy sauce, 2 tsp Shaoxing wine, ¼ tsp salt, ¼ tsp sugar, 1 tbsp peanut oil, 2 tbsp filling water and a pinch of ground white pepper. Choose one mixing route: whip by hand for about 5 minutes, or process for about 1 minute, until the pork forms a cohesive paste. Keep the filling refrigerated while setting out the wrappers.

   Uses 170 g ground pork · 1 tablespoon finely chopped scallions · 1/2 teaspoon sesame oil · 1 teaspoon soy sauce · 2 teaspoons Shaoxing wine · ¼ teaspoon salt · ¼ teaspoon sugar · 1 tablespoon peanut oil (or canola oil)

2. 2

   Step 2: Set out the 18 wonton wrappers and a small dish of clean sealing water. Take one wrapper and place about 1 tsp filling from step 1 in its center. Moisten its edges with a little sealing water. Keep the remaining filling chilled between wrapping batches and cover the unused wrappers so they do not dry out.

   Uses Prepared pork filling · 18 wonton wrappers · Clean water for sealing wrappers as needed

   
3. 3

   Step 3: Fold the filled wrapper from step 2 in half into a rectangle and press the moistened edges closed. Bring its two outer corners together so they overlap slightly, moisten the overlap with another drop of sealing water and press firmly to seal. Keep the remaining wrappers and filling ready for step 4.

   Uses Filled wrapper, remaining wrappers and filling · Clean water for sealing wrappers as needed

   
4. 4

   Step 4: Repeat the filling and folding with the supplies from step 3, placing each finished wonton on a parchment-lined plate or sheet. Make about 18 wontons using the 18 wrappers and roughly teaspoonfuls of filling without overfilling or forcing unused filling into them. Keep the assembled raw wontons chilled until cooking, and refrigerate any unused filling promptly for separate cooking.

   Uses First folded wonton, remaining wrappers and pork filling

5. 5

   Step 5: Bring a roomy pot of wonton cooking water to a boil. While it heats, mix all 3 tbsp light soy sauce, ½ tsp Chinese black vinegar, 6 tbsp ready homemade chili oil with 2 tsp toasted chili from that same oil, 1 tsp sesame paste, 2 tsp sugar and 2 finely minced garlic cloves in a small bowl. Add sauce salt to taste. This sauce is intended for about 18–20 wontons.

   Uses Water for boiling wontons as needed · 3 tablespoons light soy sauce · 1/2 teaspoon Chinese black vinegar (preferred, or rice wine vinegar) · 6 tbsp ready homemade chili oil, plus 2 tsp toasted chili from the same oil · Salt (to taste) · 1 teaspoon sesame paste (or tahini) · 2 teaspoons sugar · 2 cloves garlic (finely minced)

6. 6

   Step 6: Stir the boiling water from step 5 and gently add the assembled wontons from step 4 without crowding the pot. Stir carefully so they do not stick, then maintain a gentle boil. Begin checking after about 2 minutes, when the wrappers start looking translucent and the wontons float. Continue cooking as needed until the wrappers are tender and the ground-pork filling reaches at least 71°C; floating alone does not establish cooked filling.

   Check wonton wrappers and filling · 2 minUses Cooking water only, excluding the sauce bowl · Assembled wontons only, excluding any unused raw filling

7. 7

   Step 7: Lift the fully cooked wontons from step 6 with a slotted spoon, drain and transfer them to a serving bowl. Measure ¼ cup hot cooking water from the same pot and stir it into the sauce bowl from step 5, then pour the thinned sauce over the wontons. Add optional chopped scallion garnish and serve immediately.

   Uses All cooked wontons lifted from the pot, excluding cooking water · ¼ cup hot cooking water from the wonton pot · Complete sauce bowl only, excluding the boiling-water pot · Chopped scallion