Chili Oil Wontons
Sichuan's most viral dish — delicate pork and ginger wontons boiled until silky, then served in a pooling sauce of aromatic chili oil (with its crunchy sediment), black rice vinegar, soy sauce, sesame paste and Sichuan peppercorn oil. The numbing heat (ma-la) of the sauce is its signature.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Filling: mix pork, ginger, spring onions, soy, sesame oil, Shaoxing wine and white pepper vigorously until the mixture becomes sticky and slightly elastic (important for juiciness).
About 5 min
Place 1 tsp filling in the centre of each wonton wrapper. Moisten edges with water. Fold diagonally and bring corners together to form the classic wonton shape.
About 14 min
Sauce: whisk all sauce ingredients together until smooth.
About 14 min
Boil wontons in unsalted water for 5–6 minutes until they float and the skin is translucent and silky. Drain.
About 14 min
Pour sauce into the bottom of serving bowls. Place wontons on top. Garnish with extra spring onion and sesame seeds.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 22 g
- Carbs
- 34 g
- Fat
- 18 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 980 mg
Contains: gluten, soy, sesame
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Recipe by Boon Tools.