📝 About This Recipe
Inspired by the vibrant street food of Chengdu, these delicate wontons are a masterclass in balancing heat, silkiness, and umami. Each parcel features a juicy pork and shrimp filling wrapped in a tender skin, all swimming in a soul-warming 'Red Oil' sauce that features aromatic Sichuan peppercorns and aged black vinegar. It is a bold, addictive snack that perfectly captures the 'Ma La' (numbing and spicy) essence of authentic Sichuan cuisine.
🥗 Ingredients
The Wonton Filling
- 250 grams Ground Pork (at least 20% fat for juiciness)
- 100 grams Shrimp (peeled, deveined, and finely minced)
- 1 tablespoon Ginger (grated or finely minced)
- 2 stalks Green Onions (white parts only, finely minced)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine (can substitute with dry sherry)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
- 1 small Egg (beaten, to bind the filling)
Assembly
- 30-40 pieces Wonton Wrappers (square, thin variety)
The Signature Red Oil Sauce
- 4 tablespoons Sichuan Chili Oil (ensure it includes plenty of the crispy sediment)
- 2 tablespoons Chinkiang Black Vinegar (adds a deep, fruity acidity)
- 2 tablespoons Light Soy Sauce
- 3 cloves Garlic (finely minced or pressed)
- 1 teaspoon Sugar (to balance the heat)
- 1/2 teaspoon Sichuan Peppercorn Powder (toasted and freshly ground for maximum numbness)
Garnish
- 2 stalks Green Onions (green parts only, thinly sliced)
- 1 teaspoon Toasted Sesame Seeds
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, minced shrimp, ginger, white parts of the green onions, soy sauce, Shaoxing wine, sesame oil, and white pepper.
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2
Add the beaten egg to the mixture. Using chopsticks or a wooden spoon, stir vigorously in one direction for 3-4 minutes until the meat becomes a sticky, cohesive paste.
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3
Prepare a small bowl of water for sealing. Place a wonton wrapper on your palm and add about 1 level teaspoon of filling to the center.
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4
Fold the wrapper in half diagonally to create a triangle, dabbing a bit of water on the edges to seal and pressing out any air bubbles.
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5
Bring the two bottom corners of the triangle together, overlapping them slightly, and use a drop of water to pinch and seal them. This creates the classic 'nurse's cap' shape.
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6
Repeat until all filling is used, placing finished wontons on a tray dusted with a little cornstarch to prevent sticking.
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7
In a medium bowl, whisk together the chili oil, black vinegar, light soy sauce, minced garlic, sugar, and Sichuan peppercorn powder until the sugar is dissolved.
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8
Bring a large pot of water to a rolling boil. Carefully drop the wontons in, working in batches of 10-15 to avoid overcrowding.
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9
Gently stir with a slotted spoon to ensure they don't stick to the bottom. Once they float to the surface, cook for another 2-3 minutes until the skins are translucent and the filling is cooked through.
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10
While the wontons cook, divide the sauce base into 4 serving bowls.
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11
Add 2 tablespoons of the boiling wonton cooking water to each bowl to slightly dilute and warm the sauce.
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12
Use a slotted spoon to lift the wontons directly from the pot into the bowls, allowing them to be coated in the sauce immediately.
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13
Garnish generously with sliced green onion greens, toasted sesame seeds, and fresh cilantro.
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14
Serve immediately while steaming hot, encouraging guests to toss the wontons in the sauce before eating.
💡 Chef's Tips
Always stir your filling in one direction; this develops the proteins and creates a bouncy, 'QQ' texture rather than a crumbly one. Don't overfill the wontons, as the skins are delicate and may burst during the boiling process. If you can't find Chinkiang black vinegar, a mix of balsamic and red wine vinegar is a passable substitute, though less authentic. To check the seasoning of your filling, microwave a small teaspoon-sized nugget for 20 seconds and taste it before wrapping the rest. Freshly grinding your Sichuan peppercorns makes a world of difference in the 'numbing' sensation compared to pre-ground powder.
🍽️ Serving Suggestions
Pair with a cold, crisp lager or a chilled jasmine tea to cut through the heat of the chili oil. Serve alongside a side of garlicky sautéed bok choy or smashed cucumber salad for a refreshing crunch. For a fuller meal, serve these as a side to a simple bowl of egg noodles. Offer extra chili oil and black vinegar on the table for those who want to customize their spice and acidity levels.