Sichuan Spicy Wontons

Ingredients

• ½ lb ground pork
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon fresh ginger, finely minced
• 2 cloves garlic cloves, finely minced
• 2 stalks scallions, finely chopped
• ½ teaspoon cornstarch
• 2 tablespoons Sichuan peppercorns
• ½ cup neutral oil (vegetable or peanut)
• 3 tablespoons chili flakes or Sichuan chili oil
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons black vinegar or rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic cloves, thinly sliced
• ½ teaspoon sugar
• 30 count wonton wrappers
• 2 tablespoons water
• 2 tablespoons fresh cilantro, chopped
• 2 stalks scallions, finely sliced
• 1 teaspoon sesame seeds

Instructions

1. 1

   Make the filling: In a medium bowl, combine 0.5 lb ground pork with 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice wine, 1 teaspoon finely minced fresh ginger, 2 finely minced garlic cloves, 2 finely chopped scallion stalks, and 0.5 teaspoon cornstarch. Stir with chopsticks or a fork in one direction until the mixture becomes sticky and slightly fluffy — this helps it bind together. Set aside.

2. 2

   Prepare the spicy oil: Toast 2 tablespoons Sichuan peppercorns in a dry 8-inch skillet over medium heat, shaking occasionally, until fragrant and you hear gentle popping sounds, about 2-3 minutes. Transfer to a small bowl and let cool for 1 minute, then coarsely crush with the bottom of a glass or a mortar and pestle. Set aside.

3. 3

   Have a small bowl of water and a shallow plate ready for assembly — the water is your seal.

4. 4

   Place a single wonton wrapper on a dry work surface in front of you in a diamond orientation (one corner pointing toward you). Spoon about 1 teaspoon of the pork filling into the center of the wrapper — don't overstuff or it will burst. Dip your finger in the water and trace a wet line along all four edges of the wrapper.

5. 5

   Fold the bottom corner up and over the filling, pressing gently to seal the filling and create a triangle. Bring the two side corners up and over the top corner, then pinch and seal the three overlapping corners together firmly — this is the classic wonton purse shape. Place on a parchment-lined plate. Repeat with remaining wrappers and filling. You should have about 30 wontons.

6. 6

   While you finish assembling, bring a large pot of water (at least 3 quarts) to a rolling boil over high heat. Working in batches of 10-12 wontons, carefully drop them into the boiling water. They will sink immediately, then float to the surface after 1-2 minutes. Let them boil for another 2-3 minutes after they float — they should feel firm when you nudge one gently with a spoon. Skim with a slotted spoon and transfer to a colander to drain.

7. 7

   While the wontons cook, make the spicy sauce: Heat 0.5 cup neutral oil in a small saucepan over medium-low heat. Once shimmering, add 3 thinly sliced garlic cloves and cook gently until pale gold and fragrant, about 1-2 minutes — don't brown them or they'll turn bitter. Remove from heat.

8. 8

   In a medium serving bowl, combine 3 tablespoons soy sauce, 2 tablespoons black vinegar, 1 tablespoon sesame oil, the toasted crushed Sichuan peppercorns, 3 tablespoons chili flakes, and 0.5 teaspoon sugar. Whisk to combine.

9. 9

   Pour the warm garlic oil (with garlic slices) over the sauce mixture and stir well to combine — the oil carries the peppercorn and chili flavors and emulsifies slightly. Taste and adjust seasoning: add more vinegar for tang, more soy for salty depth, or more chili flakes for heat.

10. 10

    Transfer the drained wontons to a serving bowl and pour the spicy sauce over top, stirring gently to coat evenly. Garnish with 2 tablespoons chopped fresh cilantro, 2 sliced scallion stalks, and 1 teaspoon sesame seeds. Serve immediately while the wontons are still warm — the contrast between the tender filling and the numbing, fiery sauce is what makes this dish special.

Tools you’ll need

• medium mixing bowl
• 8-inch skillet
• small bowl
• mortar and pestle (or glass for crushing)
• shallow plate
• work surface
• large pot (at least 4-quart)
• slotted spoon
• colander
• small saucepan
• medium serving bowl
• whisk
• parchment paper
• instant-read thermometer (optional)

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