Sichuan Wontons in Chili Oil Sauce
Makes approximately 80 wontons
For the wontons:
1 inch piece fresh ginger, peeled and roughly chopped
4 garlic cloves
1 small shallot
½ cup fresh cilantro
1 pound shrimp, peeled and roughly chopped
1 pound ground pork
2 tablespoons Shaoxing wine or other preferred rice wine
2 tablespoons soy sauce, more to taste
2 tablespoons fish sauce, more to taste
1 tablespoon sesame oil
½ tablespoon sugar
½ teaspoon ground black pepper
80-100 square wonton wrappers
For the sauce:
4 tablespoons soy sauce
3 tablespoons Chinkiang Black Vinegar
½ tablespoon sugar
4 tablespoons homemade Sichuan Chili Oil (both the oil and flakes)
2 garlic cloves, finely grated
½ teaspoon finely grated fresh ginger
1 tablespoon minced scallions
chopped fresh cilantro
toasted sesame seeds
Place the scallions, ginger, cloves, shallot and cilantro in a food processor. Pulse several times until all of the ingredients have broken down and become roughly the same minced texture. Add the shrimp and pulse until everything has combined and the shrimp has turned into somewhat of a paste. Add the pork, Shaoxing wine, soy sauce, fish sauce, sesame oil, sugar and pepper. Pulse just until the ingredients have fully combined.
Test the filling for seasoning by taking a small spoonful of the mixture and pan fry in a nonstick skillet for 1-2 minutes on each side. Taste and if needed, add more soy sauce or fish sauce to the uncooked filling.
Begin assembling the wontons. Place one wonton wrapper down on a flat surface so that it points towards you. Dip the tip of your finger into water and moisten the top two edges of the wrapper. Place about 1 heaping teaspoon of the filling in the center of the wonton wrapper. Fold the bottom corner (the one nearest you) over the filling so that it meets the top point and forms a triangle. Press down to seal the edges of the triangle while pressing out any air that may have been trapped inside. Add a dab of water to the two outer corners of the triangle and fold in so that they meet. Press corners together to firmly seal. Place the wonton on a baking sheet and continue until all the filling/wrappers have been used.
Prepare the sauce by whisking all the ingredients together in a bowl until the sugar has dissolved. Set aside.
Bring a large pot of water to a boil. Add the wontons to the pot (no more than a dozen or so at a time) and lower the heat so that it’s at a steady but not rapid boil. Constantly stir so that they do not stick together. Allow the wontons to cook for about 3 minutes or until the wrappers become translucent and the filling has cooked through. Use a large slotted spoon or kitchen spider to remove and drain the wontons. Transfer to a serving dish and spoon the sauce over the wontons. Garnish with scallions, cilantro, and sesame seeds. Serve immediately.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.