Name: Sichuan-style Wontons In Hot And Sour Vinegar And Chili Oil Sauce Recipe
Total time: 60 min
Yield: 6
Cuisine: Chinese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Selenium

Zinc

Vitamins & Minerals

Sweet and savory. Slippery and slick. Juicy and tender. Hot and sour. Garlicky. So. Freaking. Good. These are all words that should enter your head as you slide back a bowl of suanla chaoshou, the sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil. 

How to make Sichuan-style Wontons In Hot And Sour Vinegar And Chili Oil Sauce  Recipe

J. Kenji Lopez Alt

Crawler

Chinese

<p>Sweet and savory. Slippery and slick. Juicy and tender. Hot and sour. Garlicky. So. Freaking. Good. These are all words that should enter your head as you slide back a bowl of suanla chaoshou, the sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil. </p>

Non Vegetarian

For the wontons

Ground pork shoulder

Kosher salt

Finely ground white pepper

Minced scallions or chinese chives

Minced Fresh Garlic

Shaoxing wine or dry sherry

Thin square wonton wrappers

For The Sauce

Whole hot chinese dried red peppers,  stems removed

Sichuan peppercorns

Vegetable Or Canola Oil

Roasted sesame oil

Chinkiang vinegar

Soy sauce

Toasted Sesame Seeds

To cook and serve

Lightly crushed roasted peanuts

For the wontons:combine pork, salt, sugar, white pepper, scallions, garlic, and wine in a medium bowl and knead and turn with clean hands until the mixture is homogenous and starting to feel tacky/sticky, about 1 minute. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.

step 1

Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the wonton filling, a parchment-lined rimmed baking sheet for the finished wontons, and a stack of wonton wrappers covered in plastic wrap.

step 2

To form dumplings hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon-to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.

step 3

Carefully fold one tip of the wonton wrapper across to meet the opposite tip to form a triangle. Seal edges of the triangle, carefully pushing out all air from within the wrapper as you work. Pull the two corners on the hypotenuse of the newly formed triangle to meet, moistening one with a little water, crossing them and pinching to seal (see here for more detailed step by step instructions). Transfer finished dumplings to the parchment lined baking sheet.

step 4

For the sauce:place chilies and sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it's about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.

step 5

Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame oil and set aside.

step 6

Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready to use. (sauce can be stored in a sealed container in the fridge for up to 2 weeks).

step 7

To cook and serve:bring a large pot of water to a boil. Add 12 to 16 wontons and cook until they are completely cooked through, about 4 minutes. Drain wontons and transfer to a warm serving platter. Spoon sauce on top. Sprinkle with peanuts and minced cilantro and serve immediately.

step 8

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