Sichuan Wontons
Sichuan Wontons with Chili Oil are one of my favorite foods when eating at Chinese restaurants. Delicious and mouth-watering wontons in chili oil and soy sauce. Easy recipe for homemade spicy wontons for dinner today.
Chinese wontons are one of the most versatile food ever created. First of all, the filling — the choice between traditionally seasoned ground pork, or a combination of shrimp and pork. If you ever visited any small street food restaurants, you will find wonton and dumplings are provided. The wonton soup in Sichuan cuisine is quite different from the Shanghai version or Cantonese version (Chinese shrimp wonton soup). Wontons are usually served with soup, while dumplings like Siomai can be served with or without soup.
Personally, wontons go best with noodle dishes like my Pancit Bihon or Charlie Chan. You can make your own wrapper for wontons. For this recipe though, I used the high quality frozen ones. The filling can also be a combination of pork and vegetables. This tantalizing little appetizer is appealing anytime, especially during cold weather. One bite of the savory wonton accompanied by the heat of the chili oil is enough to warm the stomach and the heart.
The secret ingredient is always LOVE
Tips for Sichuan Wontons
- If you are not planning to cook them right away. You can keep them in the freezer for about 2-3 hours to make sure that they do not stick together when we place them in a ziplock bag for longer-term storage. For longer-term storage, we can keep them for about 3 to 4 months.
Sichuan Wontons
Ingredients
- 500 grams ground pork
- ¼ cup scallion
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 egg
- 1 tbsp sesame oil
for chili oil sauce
- 3 cloves garlic (finely chopped)
- ½ cup light soy sauce
- ¼ cup red chili oil
- 3 tbsp sugar
For wrapping wonton
- 1 pack wonton wrapper (store-bought)
For cooking wontons
- water (for boiling wontons)
Instructions
For making wonton filling
- In a bowl. Mix all ingredients and let sit for a couple of minutes for pork to absorb flavors. Set aside
For making chili oil sauce
- Mix all ingredients in a bowl and stir until well incorporated. Set aside.
Wrapping the wontons
- To wrap a wonton, place a wonton wrapper in one hand, scoop about 3/4 tbsp. of pork mixture in the middle of the wrapper.
- Dip finger into the water and wet the edge of the wrap.
Fold the wrap into a rectangular shape, like an envelope but leave a little bit space at the top. Press firmly along the edge to make sure the filling won’t come out. - Fold the top of the wrapper towards yourself, while folding the “envelope” down into a U shape. Put some water on the bottom right corner, fold and press the right and left corner firmly. The dough should stick together because of the water.
Cooking the wontons
- In a pot boil water. Add some salt before throwing the wontons into it. The salt can help cook wontons faster. Drop the wontons one by one. Cook for about 5 minutes or when the wanton is wrinkly.
- You can just cook the desired pieces of wonton and freeze the others for later consumption.
- Transfer in a bowl and pour in the Sichuan chili sauce. Serve and Bon Appetit!
