AppetizerMain Course

Sichuan Wontons in Chili Oil (Chao Shou)

Name: Sichuan Wontons in Chili Oil (Chao Shou)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 racions
Cuisine: chinese, sichuan
Ingredients: 300 g ground pork fatty; 40 u wonton wrapper square; 1 cs soy sauce; 1 cs shaoxing wine; 1 ct sesame oil; 1 cs ginger grated; 2 cs green onion finely chopped; 0,5 ct white pepper; 0,5 ct salt; 0,5 ct sugar; 4 cs sichuan chili oil with sediment; 2 cs Chinkiang black rice vinegar; 1 cs soy sauce light; 1 ct sugar; 2 gra garlic minced; 0,5 ct sichuan peppercorn powder; 2 cs chicken broth (opcional); 2 cs green onion sliced

These spicy and savory wontons are a classic Sichuan appetizer, featuring tender pork filling wrapped in delicate wrappers. They are served swimming in a vibrant, aromatic chili oil sauce that delivers a delightful tingly heat.

Una recepta original de Forkin

Temps total: 55 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir gluten, sèsam, soja i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

wonton filling

300 gground pork, fatty
1 cssoy sauce
1 csshaoxing wine
1 ctsesame oil
1 csginger, grated
2 csgreen onion, finely chopped
0,5 ctwhite pepper
0,5 ctsalt
0,5 ctsugar

wonton

40 uwonton wrapper, square

sauce

4 cssichuan chili oil, with sediment
2 csChinkiang black rice vinegar
1 cssoy sauce, light
1 ctsugar
2 gragarlic, minced
0,5 ctsichuan peppercorn powder
2 cschicken broth(opcional)

garnish

2 csgreen onion, sliced

Estris

slotted spoon · large pot · large bowl · small bowl

Elaboració

Pas a pas

1
Combine the ground pork, soy sauce, Shaoxing wine, sesame oil, grated ginger, chopped green onion, white pepper, salt, and sugar in a medium bowl.
Uns 3 min
Nota de cuina: Mix the filling in one direction until it becomes sticky and well combined.
2
Take a wonton wrapper and place about half a teaspoon of filling in the center.
3
Moisten the edges of the wrapper with a little water.
4
Fold the wrapper in half diagonally to form a triangle, pressing out any air and sealing the edges.
5
Bring the two longest points of the triangle together, slightly overlapping, and press them firmly to seal, forming a traditional wonton shape.
Nota de cuina: Ensure a tight seal to prevent the filling from escaping during cooking.
6
Repeat this process with the remaining filling and wrappers until all wontons are formed.
Uns 30 min
Nota de cuina: Place finished wontons on a lightly floured surface to prevent sticking.
7
In a separate bowl, whisk together the Sichuan chili oil, black vinegar, light soy sauce, sugar, minced garlic, Sichuan peppercorn powder, and optional chicken broth to create the sauce.
Uns 2 min
Nota de cuina: Adjust the amount of chili oil and peppercorn powder to your preferred spice level.
8
Bring a large pot of water to a rolling boil.
Uns 5 min
9
Gently drop the wontons into the boiling water, cooking them in batches if necessary to avoid overcrowding.
10
Cook for 3-5 minutes, or until the wontons float to the surface and the filling is cooked through.
Uns 5 min
11
Remove the cooked wontons with a slotted spoon and drain any excess water.
Uns 1 min
12
Place the hot wontons into serving bowls.
13
Spoon a generous amount of the prepared chili oil sauce over the wontons.
14
Garnish with sliced green onion before serving immediately.

Conservació

Com conservar-ho

Store leftover cooked wontons and sauce separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat wontons gently in hot water, then dress with fresh sauce. Do not microwave as they can become rubbery.