Sichuan style wontons in chili oil
Souped Up Recipes · ♥ 2.7K likes · 76.8K views · 6 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb ground pork
Mix the ground pork with grated ginger, grated garlic, chicken powder, soy sauce, Chinese cooking wine and water.
- 1 tsp grated ginger
- 2 tsp grated garlic
- ⅓ tsp chicken powder
- 1½ tbsp soy sauce
- 2 tsp Chinese cooking wine
- 1 tbsp water
- white pepper and black pepper
Grind the white and black pepper very fine and add it.
- ¼ tsp salt
- ⅓ cup diced scallion
- sesame oil
- wonton skin
Add about a quarter teaspoon salt, a third of a cup of diced scallion and a drizzle of sesame oil, and mix until well combined.
Take some filling, not too much or the skin will break, wet one side of the wrapper with water and fold it across.
Pack it tight, squeezing the air out, make a small curve so it is easier to fold, then glue the two sides and pinch them together.
To store, space the wontons apart and freeze them; cook straight from frozen without defrosting.
- 1 tbsp soy sauce
- 1 tsp black vinegar
- diced cilantro
- scallion
- 1½ tbsp chili oil
In a serving bowl combine one tablespoon soy sauce, one teaspoon black vinegar, diced cilantro and scallion and 1.5 tablespoons chili oil.
The chili oil sauce base
Bring water to a boil and add the fresh wontons, then wait for it to come back to a boil; frozen wontons go into cold water and come up to a boil.
- ½ cup cold water
When it boils, add half a cup of cold water and wait for it to come back to a boil.
When all the wontons are floating, lift them into the serving bowl, 12 per serving, mix and taste for salt.