This Sichuan preparation of savory, tantalizing wontons tossed in a spicy fragrant chili oil sauce is delicious & warming on a cold day. Super simple recipe with extremely affordable ingredients!
Recipe:
For the filling, mix together ½ lb ground pork (not too lean), ¼ lb shrimp (peeled, deveined, coarsely chopped), 2 tbsp soy sauce, 2 tsp sesame oil, 2 tsp sweet rice wine, 1 tsp freshly ground ginger, 1 tsp brown sugar, and ½ cup chopped green onion. Season with white pepper and sea salt.
Add pork mixture to the center of each wonton wrapper, dip your finger into cold water and run along edges of wrapper, fold into a triangle, and seal (making sure to remove any trapped air). Take the 2 ends of the triangle, bring together gently, and seal together.
Boil wontons in a pot of lightly seasoned water for 4-5 minutes over medium heat.
For the sauce, combine together 2 tbsp soy sauce, 3 tbsp chili oil, ½ tsp sugar, 1 tsp Chinese black vinegar, a small handful of finely sliced green onions, and 1 clove of garlic (finely minced).
Note: I used premade chili oil, but you can definitely make a large batch on your own with vegetable oil, Sichuan peppercorns, red pepper flakes, star anise, etc. It’s too much work for me, so I just visit my local Asian market for pre-made chili oil.
Spoon over wontons or lightly toss. Garnish the dish with green onions (sliced length-wise and shocked in ice cold water) and a few sprigs of cilantro.