These spicy wontons are the meditative meal prep project that our winter weekends need.
The success of these Sichuan Chilli Oil Wontons is dictated by two things – a good chilli oil and a flavoursome wonton filling. The rest takes care of itself. Best enjoyed from a large bowl, with a spoon, by yourself – napkin recommended! These wontons are perfect for freezing, so make a batch on a lazy Sunday afternoon and look forward to eating them on a dreary weeknight. The sauce can also be made ahead of time and kept in an airtight jar in the fridge. The ultimate self-care meal prep!
makes 25 to 30 dumplings
ingredients
Sichuan Wontons
- 1 packet of wonton wrappers (fresh, or frozen and defrosted)
- 1¾ cups fatty minced (ground) pork
- 1in piece of fresh root ginger, peeled and grated
- 1 garlic clove, grated
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 2 tbsp Shaoxing rice wine
- ½ tsp light (soft) brown sugar
- 1 tbsp jalapeño pickle juice (from the jar)
- A pinch of freshly ground white pepper
- ½ tsp fine sea salt
- 1 bunch of Chinese leeks, finely sliced (or 1¾ cups diced green part of a standard leek)
- 4 tbsp pickled jalapeños, finely diced
Chili Oil Sauce
- 4 tbsp light soy sauce
- 4 tbsp Chinkiang black rice vinegar
- 6 tbsp chilli oil or Lao Gan Ma Crispy Chilli Oil
- 2 tsp sesame paste (or tahini)
- 1 tbsp light (soft) brown sugar
- 1 garlic clove, grated
To Serve
- 2 spring onions (scallions), finely diced
- 1 tsp freshly ground Sichuan peppercorns
- 1 tbsp sesame seeds, toasted
- 1 small handful of coriander (cilantro), chopped (optional)
Stand mixer is optional.
instructions
- Place all the ingredients for the filling except for the leeks and pickled jalapeños in a large mixing bowl or stand mixer with a paddle attachment. Beat the pork mixture in one direction into a sticky pale paste – about 5 minutes by hand or 2–3 minutes in the mixer. The pork should absorb all of the liquid; if it does not become a paste, add 2 tablespoons of water and continue to beat. Add the leeks and pickled jalapeños to the mixture and fold through.
- Take your wonton wrappers and a small cup of water. Begin by adding a teaspoon of filling to the centre of a wonton wrapper. Dip your finger into the water and run this around the edge of the wrapper. Fold the wonton, then arrange the filled wontons on a tray lined with baking paper.
- Mix together all the ingredients for the chilli oil sauce. I find this easiest using a mini blender or stick blender, but you can use a whisk or fork. Just make sure the sesame paste (or tahini) is properly incorporated (it can become a bit grainy).
- Bring a saucepan of water to a rolling boil and add the wontons. When the wontons float to the surface, they are ready – this should take 4–5 minutes. Scoop out the wontons using a slotted spoon.
- Serve with the chilli oil sauce and top with the spring onions and Sichuan pepper, and the toasted sesame seeds and chopped coriander (cilantro), if using.
Dumplings and Noodles: $34.48; amazon.ca
Excerpted from Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen, and Everything In Between by Pippa Middlehurst. © 2020 Reproduced by permission of Quadrille. All rights reserved