Sichuan Spicy Wonton In Chili Oil (红油抄手)
User Reviews
5
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Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
348 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan Spicy Wonton In Chili Oil (红油抄手)
Description
The filling combines minced pork (or alternative ground meat), egg, salt, white pepper, and scallion-ginger infused water added gradually for moistness and binding. Wonton wrappers are moistened and folded into a triangular shape, then sealed by sticking the corners together to create a distinctive shape.
Wontons are cooked in boiling water until they float and become tender. The sauce is prepared freshly with minced garlic, light soy sauce, black rice vinegar, ground Sichuan pepper, sugar, and homemade chili oil. This blend offers a combination of heat, a numbing sensation from the Sichuan peppercorn, acidity, and subtle sweetness, typical to Sichuan cuisine.
Garnishing with the reserved green scallion parts adds freshness. The recipe references making homemade chili oil and grinding Sichuan peppercorns for authentic flavor components, but shop-bought alternatives are acceptable. This dish is served as a spicy appetizer or a light main and showcases characteristic Sichuan flavors.
Ingredients
For the wontons
- 2 talks scallions
- 1 tablespoon ginger minced
- 80 ml water warm
- 200 g pork or beef/chicken/turkey, minced
- 1 medium egg
- ¼ teaspoon salt
- 1 pinch ground white pepper
- 40 wonton wrapper homemade or shop-bought
For each portion of the sauce
- 1 teaspoon garlic minced
- 1 tablespoon soy sauce light
- 1 teaspoon black rice vinegar
- ¼ teaspoon Sichuan peppercorn see note 1, ground
- ¼ teaspoon sugar
- 2 tablespoon Chili oil or to taste, see note 2, homemade
Instructions
Mix the filling
- Finely chop the scallions. Put the white part into a bowl (keep the green part for garnishing the dish later). Add the ginger. Pour in the water. Leave to infuse for 5 mins.
- In another bowl, mix the minced meat, egg, salt and white pepper until well combined.
- Remove the scallions and ginger then pour the water into the meat in batches while stirring in one direction until the liquid is fully absorbed.
Shape the wontons
- Lay a wonton wrapper on your hand. Dip the back of a spoon in water then use it to wet two neighbouring edges of the wrapper.
- Put the filling (about a teaspoon) in the middle. Fold the wrapper to form a triangle. Gently press to seal.
- Wet one of the sharp corners of the triangle. Put the other sharp corner over the wet corner. Press to stick two corners securely. Repeat to finish all the wrappers.
Cook the wontons
- Bring a large pot of water to a full boil. Gently slide in the wontons. Cook over high heat. Push them around with a spoon to prevent sticking to the bottom (You may cook all 40 wontons at once or in two batches depending on the size of your cookware. They need to be able to move around with ample space).
- Once all the wontons rise to the surface, cook for a further minute.
Assemble the dish
- While waiting for the wontons to cook, add all the ingredients for the sauce in each serving bowl.
- Use a slotted spoon to take out the wontons. Add them into serving bowls.
- Garnish with the green part of the scallions saved from step one. Mix well then serve immediately.
Store the wontons
- Uncooked wontons freeze well. Lay them on a tray and keep in the freezer until fully frozen. Transfer to an airtight container/bag and put back to the freezer. Consume within 3 months.
Cook frozen wontons
- Follow the same procedure to cook frozen wontons. Defrosting is unnecessary and not recommended.
Notes
- Grind Sichuan peppercorns fresh for best flavor following a dedicated method.
- Making chili oil at home enhances versatility and authenticity but store-bought versions are acceptable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 348kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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