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

Oryginalny przepis autorstwa Forkin

Łączny czas: 55 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać gluten, sezam, soja i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

wonton filling

300 gground pork, fatty
1 łyżkasoy sauce
1 łyżkashaoxing wine
1 łyżeczkasesame oil
1 łyżkaginger, grated
2 łyżkagreen onion, finely chopped
0,5 łyżeczkawhite pepper
0,5 łyżeczkasalt
0,5 łyżeczkasugar

wonton

40 szt.wonton wrapper, square

sauce

4 łyżkasichuan chili oil, with sediment
2 łyżkaChinkiang black rice vinegar
1 łyżkasoy sauce, light
1 łyżeczkasugar
2 ząbekgarlic, minced
0,5 łyżeczkasichuan peppercorn powder
2 łyżkachicken broth(opcjonalnie)

garnish

2 łyżkagreen onion, sliced

Sprzęt

slotted spoon · large pot · large bowl · small bowl

Sposób przygotowania

Krok po kroku

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.
Około 3 min
Wskazówka kucharza: 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.
Wskazówka kucharza: 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.
Około 30 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
11
Remove the cooked wontons with a slotted spoon and drain any excess water.
Około 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.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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