Pippa Middlehurst’s Sichuan Chilli Oil Wontons

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

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.