Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce (Suanla Chaoshou) Recipe

Ingredients

For the Wontons:

• 1 pound ground pork shoulder
• 2 teaspoons kosher salt
• 1 tablespoon sugar
• 1 teaspoon finely ground white pepper
• 1 1/2 ounces minced scallions or Chinese chives (about 2 scallions)
• 2 teaspoons minced fresh garlic (about 2 medium cloves)
• 2 teaspoons Shaoxing wine or dry sherry
• 40 thin square wonton wrappers

For the Sauce:

• 4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed
• 2 teaspoons sichuan peppercorns
• 1/4 cup vegetable or canola oil
• 1 tablespoon roasted sesame oil
• 3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic vinegar)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon minced fresh garlic (about 3 medium cloves)
• 1 tablespoon toasted sesame seeds

To Cook and Serve:

• 2 tablespoons lightly crushed roasted peanuts (optional)
• 2 tablespoons minced fresh cilantro leaves and fine stems

Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce (Suanla Chaoshou) Recipe

Directions

1. 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.
2. 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.
3. 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.
4. ......................
5. .....................
6. Full recipes in Here

Share this post