How to make mouthwatering Sichuan Wontons (it’s easier than you think!)
With an active 20 month old running around the house, my husband and I are constantly on the hunt for easy-to-make and quick recipes for dinner. He found this amazing recipe for Sichuan Wontons from a favorite food blog and the rest is history. While making wontons may sound daunting at first, it’s not as hard as it seems! Be sure to get the seals tight and push out as much air as possible. P.S. the garlic sauce is so delicious you’ll be tempted to just drink it straight!
Photo by The Crepes of Wrath
Recipe credit: Appetite for China
Serves 6 to 8
- 1 pound ground pork
- 1 egg
- 6 scallions, thinly sliced
- 2 teaspoons sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ package wonton skins
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce
- ½ tablespoon sugar
- 1 tablespoon chili oil
- 2 teaspoons Chinese black vinegar or good-quality balsamic vinegar
- ¼ teaspoon ground Sichuan pepper
- In a large bowl, combine the pork, egg, sesame oil, salt, pepper, and most of the scallions (reserving a small handful for garnish at the end.) Mix until everything is well-incorporated. The filling should be sticky and just slightly wet.
- Fill a small ramekin or bowl with water and place it by your side. This will be for sealing the wontons.
- Angle a wonton wrapper so that it faces you like a diamond. Place one heaping teaspoon of filling in the center of the wrapper. Dip your fingers in the water and wet the outside corners of the wonton wrapper. (Keep the extra wrappers covered with a barely damp towel until ready to use, to prevent them from drying out.)
- Place the finished wonton on a plate. Keep the finished wontons covered with a barely damp towel while you repeat the process with the remaining wontons.
- In a medium bowl, mix together the garlic, soy sauce, sugar, chili oil, black vinegar, and Sichuan pepper. Stir until the sugar is fully dissolved and set aside.
- Bring a large pot of water to a boil. Put in the wontons and boil for 4 minutes, until the wontons float to the top. Remove them with a slotted spoon and transfer to a serving dish. Drizzle the chili sauce over the wontons and sprinkle the remaining scallions on top.