Sichuan Spicy Wonton in Red Oil (红油抄手)
The real-deal recipe that yields the most scrumptious hot sauce with hearty wontons.
Servings: 4 to 8 servings
Ingredients
- 60 small wonton wrappers , thawed (or 40 large wonton wrappers)
Aromatic water
- 1/4 cup boiling water
- 1/4 teaspoon salt
- 2 green onions , sliced
- 1 tablespoon ginger , minced
- 1 teaspoon Sichuan peppercorns
Sauce
- 1/2 cup homemade chili oil plus 4 teaspoons chili flakes from the oil
- 1/4 cup flavored sweet soy sauce (or more if you prefer a sweeter dish)
- 1 1/2 tablespoons Chinkiang vinegar
- 2 teaspoons garlic , grated
- 2 green onions , sliced
Filling
- 1/2 lbs (225 g) pork , minced
- 1 large egg
- 2 teaspoons cornstarch
- 1/8 teaspoon white pepper powder
Garnish
- A few tablespoons hot water from cooking the wontons (Optional)
- Chopped cilantro, toasted ground Sichuan peppercorn flakes, and toasted sesame seeds for garnish (Optional)
Instructions
Prepare the aromatic water
- Combine all the ingredients for the aromatic water in a small bowl. Stir to mix well and let infuse for 20 minutes. Strain and discard all the solid ingredients.
Prepare the red oil sauce
- Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
Make the wontons
- Add the minced pork into a medium-sized bowl. Add the aromatic water, egg, cornstarch, and white pepper powder. Mix until it forms a smooth and sticky paste.
- Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon filling for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press them together to lock the filling inside the wrapper. Place on a big plate, a finger’s width apart.
- When you’ve finished 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.
- If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
Cook and assemble
- Bring a large pot of water to boil. Add the wontons, 20 at a time. Stir gently with a spatula constantly, to prevent them from sticking to the bottom. Cook until the wontons are floating on top, about 2 to 3 minutes. Transfer 7 to 8 wontons into each bowl. Pour 2 tablespoons of the sauce, and 2 tablespoons of the hot broth used to boil the wontons, and serve.
- Mix the wontons well to coat them with sauce. Enjoy!
Store
- If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
To cook frozen wonton
- Bring a large pot of water to a boil over high heat. Add wontons. Stir gently to prevent from sticking. Cook until bringing the water to a boil again. Turn to medium low heat. Cover the pot with a small gap on one side, to prevent from boiling over. Continue boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot the entire time and monitor the broth. If the broth starts to boil over, uncover and stir, then replace the cover. Uncover, continue cooking for another minute, or until the wontons are cooked through.
Nutrition
Serving: 1serving, Calories: 162kcal, Carbohydrates: 19.8g, Protein: 14.8g, Fat: 2.2g, Saturated Fat: 0.7g, Cholesterol: 59mg, Sodium: 1220mg, Fiber: 0.7g, Sugar: 1.4g, Calcium: 16mg, Iron: 1mg