Sichuan Style Wonton Recipe
If you’ve have a batch of our Sichuan red chilli oil, now’s the time for your reward – Sichuanese wontons. These pork wontons are simple to make and we’ve been refining our technique to produce the best wontons every time.
Servings: 4 people
Calories: 553kcal
Ingredients
- 400 gr minced pork, 80/20 mix 80/20 mix of meat to fat
- 30 pieces wanton wrappers 10 cm square
- 1 tsp garlic powder
- 1 tbsp ginger peeled & very finely minced
- 1 tsp white pepper powder
- 1 tsp salt fine salt
- 1 tbsp Shaoxing cooking wine
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp scallions (spring onions, finely chopped)
- 1 whole egg beaten
Garnish
- ½ cup Sichuan Chilli Oil
- ½ cup scallions (spring onions, finely chopped)
- ½ cup Chinkiang vinegar (Chinese Black Vinegar)
- 2 tbsp White sesame seeds
Instructions
- Put a large pot of water with a pinch of salt on to boil. Have a small bowl of water handy to wet the edges of the wonton wrappers.
- If your wonton wrappers are frozen, leave them out on the bench for 5 minutes before starting to fill the wrappers. If they are fresh and covered in flour to stop them sticking, brush off all the flour before starting to fill them.
- Have a tray, lined with a sheet of parchment paper and dusted with rice (or corn) flour to stop the finished wontons from sticking. Have a clean, slightly damp, light tea-towel ready to cover the finished wontons to stop them from drying out if you’re not going to cook them immediately.
- Make the wonton stuffing. Combine the ground pork with all the marinade ingredients including the egg. Mix well, stirring in one direction until all the ingredients are fully incorporated (3-4 minutes).
- At this stage you can test the seasoning of the wonton filling by making a small ball of the filling and dropping it into the boiling water for a minute. Taste and adjust if necessary. I find that wontons (and filled pastas) need a little more salt than you think.
- To form the wrapper, place it on a cutting board with 2 corners of the wrapper pointing north and south. Dip your finger in your water bowl and wet all the edges of the wonton wrapper. Place 15 gr of filling into the centre of the wrapper.
- Fold the wrapper in half from the bottom point to the top to form a triangle. Using the sides fo your hands remove any air pockets around the filling and seal the sides of the wonton.
- Spin the wonton 180˚ so that the point of the triangle is facing you. Wet the two corner of the wonton facing away from you, lift them and criss-cross the tips of the corners and press firmly where they meet.
- Place the finished wonton on your tray and cover with the tea-towel. Repeat the process until you have run out of wrappers or filling. You should have around 30 wontons in total.
- With the water at a gentle rolling boil, place 5-6 wontons gently in the water using a spider strainer. Make sure that the wontons do not stick to the bottom. If so, use the spider strainer to keep the water moving.
- Cook the wontons for 2 minutes or until they stay on the surface. Transfer the cooked wontons to a Dutch Oven with some red chilli oil in it. Mix to keep the wontons from sticking.
- You can either serve the wontons in a large bowl with the garnish of Sichuan Chilli Oil, scallions, a drizzle of Chinkiang vinegar and a sprinkle of white sesame seeds or serve in individual bowls and let everyone add their preferred amounts of garnish.
Notes
Our wonton wrappers are 10cm x 10cm. For these size wrappers we fill them with 15 gr of pork mixture.
Nutrition
Serving: 30pieces | Calories: 553kcal | Carbohydrates: 4g | Protein: 19g | Fat: 51g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 894mg | Potassium: 359mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 2mg