Sichuan-style spicy wontons

Based on 4 ratings

Xueci Cheng

Editor at Kitchen Stories

“Fiery and numbing Sichuan spicy wontons (Hong You Chao Shou) are just addictive. If you are not a big fan of spicy food, tune down the chili oil or add some beef stock soup. I recommend chili oil with crisp (e.g. Lao Gan Ma), or even better, homemade. This recipe makes approx. 50 pieces of wonton, which can be frozen and last up to 1 month. The amount of chili sauce is measured for each bowl.”

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Pieces:-50+
500 g ground pork
400 g wonton wrappers
scallions
1 tbsp ginger
egg
soy sauce
2 tbsp oyster sauce
1 tbsp Shaoxing wine
2 tbsp toasted sesame oil
½ tsp white pepper
½ tsp sugar
½ tsp salt
2 tsp chili oil
1 clove garlic
1 tsp dark rice vinegar
1 tsp toasted sesame oil
soy sauce
¼ tsp Sichuan pepper powder
½ tsp brown sugar
salt
scallion (for garnish)
cilantro (for garnish)
water
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl (large)
  • chopsticks
  • pot
  • resealable freezer bag
  • Step 1/5

    Cut scallion into fine rings. Mince ginger. Let frozen wonton wrapper set in room temperature.
    • 400 g wonton wrappers
    • scallions
    • 1 tbsp ginger
    • cutting board
    • knife

    Cut scallion into fine rings. Mince ginger. Let frozen wonton wrapper set in room temperature.

  • Step 2/5

    Add ground pork to a large mixing bowl with minced ginger and scallion. Add soy sauce, Shaoxing wine, oyster sauce, toasted sesame oil, white pepper powder, sugar, and salt. Mix with a pair of chopsticks or a fork until a sticky paste forms.
    • 500 g ground pork
    • egg
    • soy sauce
    • 2 tbsp oyster sauce
    • 1 tbsp Shaoxing wine
    • 2 tbsp toasted sesame oil
    • ½ tsp white pepper
    • ½ tsp sugar
    • ½ tsp salt
    • bowl (large)
    • chopsticks

    Add ground pork to a large mixing bowl with minced ginger and scallion. Add soy sauce, Shaoxing wine, oyster sauce, toasted sesame oil, white pepper powder, sugar, and salt. Mix with a pair of chopsticks or a fork until a sticky paste forms.

  • Step 3/5

    • water

    To make the wonton, set aside a small plate of water. Scoop approx. 1 tsp of pork filling to the wrapper, brush the edges with some water, and fold in half to rectangle, press along the edges to seal. Moist one corner of the fold line, overlap with the other corner, and press to seal (see video). Repeat this process with remaining wrappers and filling.

  • Step 4/5

    To enjoy now, cook wonton s in boiling water over medium-high heat. Once the water is boiling again, add some cold water. Repeat this process one more time. When the wontons are floating and the wrappers are almost translucent, they’re done. Store the rest in freezer for up to 1 month.
    • pot
    • resealable freezer bag

    To enjoy now, cook wonton s in boiling water over medium-high heat. Once the water is boiling again, add some cold water. Repeat this process one more time. When the wontons are floating and the wrappers are almost translucent, they’re done. Store the rest in freezer for up to 1 month.

  • Step 5/5

    In the meantime, mince garlic. In a serving bowl, add chili oil (with crunchy chili), ground Sichuan pepper, dark rice vinegar, toasted sesame oil, soy sauce, brown sugar, and garlic. Season with salt to taste (The amount of sauce is measured for one bowl). Garnish with scallions and cilantro, or chopped peanuts if desired. Enjoy!
    • 2 tsp chili oil
    • 1 clove garlic
    • 1 tsp dark rice vinegar
    • soy sauce
    • 1 tsp toasted sesame oil
    • ¼ tsp Sichuan pepper powder
    • ½ tsp brown sugar
    • salt
    • scallion (for garnish)
    • cilantro (for garnish)

    In the meantime, mince garlic. In a serving bowl, add chili oil (with crunchy chili), ground Sichuan pepper, dark rice vinegar, toasted sesame oil, soy sauce, brown sugar, and garlic. Season with salt to taste (The amount of sauce is measured for one bowl). Garnish with scallions and cilantro, or chopped peanuts if desired. Enjoy!