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 porties
Cuisine: chinese, sichuan
Ingredients: 300 g ground pork fatty; 40 st wonton wrapper square; 1 el soy sauce; 1 el shaoxing wine; 1 tl sesame oil; 1 el ginger grated; 2 el green onion finely chopped; 0,5 tl white pepper; 0,5 tl salt; 0,5 tl sugar; 4 el sichuan chili oil with sediment; 2 el Chinkiang black rice vinegar; 1 el soy sauce light; 1 tl sugar; 2 teentje garlic minced; 0,5 tl sichuan peppercorn powder; 2 el chicken broth (optioneel); 2 el 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.

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan gluten, sesam, soja en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

wonton filling

300 gground pork, fatty
1 elsoy sauce
1 elshaoxing wine
1 tlsesame oil
1 elginger, grated
2 elgreen onion, finely chopped
0,5 tlwhite pepper
0,5 tlsalt
0,5 tlsugar

wonton

40 stwonton wrapper, square

sauce

4 elsichuan chili oil, with sediment
2 elChinkiang black rice vinegar
1 elsoy sauce, light
1 tlsugar
2 teentjegarlic, minced
0,5 tlsichuan peppercorn powder
2 elchicken broth(optioneel)

garnish

2 elgreen onion, sliced

Keukengerei

slotted spoon · large pot · large bowl · small bowl

De bereidingswijze

Stap voor stap

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.
Ongeveer 3 min
Tip van de kok: 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.
Tip van de kok: 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.
Ongeveer 30 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 5 min
11
Remove the cooked wontons with a slotted spoon and drain any excess water.
Ongeveer 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.

Goed bewaren

Bewaren

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

Opwarmen

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