Ingredients with Measurements:
- 1 pack of wonton wrappers
- 1 pound of ground pork
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of minced ginger
- 1 tablespoon of minced garlic
- 1 teaspoon of Sichuan peppercorn powder
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/2 cup of chili oil
- 1/4 cup of black vinegar
- 1/4 cup of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 teaspoon of Sichuan peppercorn powder
Special equipment needed:
- Large pot for boiling wontons
- Small bowl for mixing sauce
- Large bowl for mixing wonton filling
- Wok or saucepan for heating chili oil
Step-by-step instructions:
1. In a large bowl, mix together ground pork, soy sauce, Shaoxing wine, sesame oil, cornstarch, minced ginger, minced garlic, Sichuan peppercorn powder, chopped scallions, and chopped cilantro until well combined.
2. Take a wonton wrapper and place a teaspoon of filling in the center. Wet the edges with water and fold into a triangle, pressing the edges to seal. Bring the two corners of the triangle together and press to seal. Repeat until all the filling is used up.
3. Bring a large pot of water to a boil. Add the wontons and cook for 5-7 minutes or until they float to the surface.
4. While the wontons are cooking, heat the chili oil in a wok or saucepan over medium heat. Add minced garlic, minced ginger, and Sichuan peppercorn powder. Cook for 1-2 minutes or until fragrant.
5. In a small bowl, mix together black vinegar, soy sauce, sugar, and 1 tablespoon of chili oil.
6. Drain the cooked wontons and place them in a serving bowl. Pour the chili oil mixture over the wontons and toss to coat.
7. Serve hot and enjoy!
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water for cooking wontons
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 25g
- Protein: 20g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Black vinegar can be substituted with rice vinegar or apple cider vinegar.
- Sichuan peppercorn powder can be substituted with red pepper flakes or cayenne pepper.
Variations:
- Add chopped mushrooms or water chestnuts to the filling for extra texture.
- Use a different type of wrapper, such as egg roll wrappers or dumpling wrappers.
- Add chopped peanuts or sesame seeds as a garnish.
Tips and tricks:
- Make sure to seal the wontons tightly to prevent them from falling apart during cooking.
- Use a slotted spoon to remove the cooked wontons from the pot to prevent them from breaking.
- Adjust the amount of chili oil to your desired level of spiciness.
Storage instructions:
- Leftover wontons can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the wontons for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the wontons in a shallow bowl with the chili oil sauce drizzled on top.
Garnishes:
- Chopped scallions, cilantro, or peanuts.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the wontons are falling apart during cooking, make sure to seal them tightly and avoid overcrowding the pot.
Food safety advice:
- Make sure to cook the wontons thoroughly to prevent any foodborne illness.
Food history:
- Sichuan cuisine is known for its bold flavors and use of Sichuan peppercorns, which give dishes a numbing sensation.
Flavor profiles:
- Spicy, savory, and slightly numbing.
Serving suggestions:
- Serve as an appetizer or as a main dish.
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Region: Chinese