Ingredients with Measurements:
- 1 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon Szechuan peppercorn powder
- 1 package wonton wrappers
- 8 cups chicken broth
- 2 tablespoons Szechuan chili oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup chopped scallions
Special equipment needed:
- Large pot
- Mixing bowl
- Small bowl
- Wok or frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, soy sauce, sesame oil, Shaoxing wine, cornstarch, salt, white pepper, sugar, garlic powder, ginger powder, and Szechuan peppercorn powder. Mix well.
2. Take a wonton wrapper and place a teaspoon of the pork mixture in the center. Wet the edges of the wrapper with water and fold in half to form a triangle. Press the edges to seal. Repeat until all the pork mixture is used up.
3. In a large pot, bring chicken broth to a boil. Add the wontons and cook for 5-7 minutes or until they float to the surface.
4. In a small bowl, mix together Szechuan chili oil, soy sauce, rice vinegar, sugar, and cornstarch.
5. In a wok or frying pan, heat the chili oil mixture over medium heat. Add the chopped scallions and cook for 1-2 minutes.
6. Using a slotted spoon, transfer the wontons to serving bowls. Pour the chili oil mixture over the wontons.
7. Serve hot and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Chicken broth should be brought to a boil.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 17g
Saturated fat: 5g
Cholesterol: 70mg
Sodium: 2400mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugar: 6g
Protein: 22g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Regular chili oil can be used instead of Szechuan chili oil.
- Rice wine vinegar can be used instead of rice vinegar.
Variations:
- Add vegetables such as bok choy or spinach to the soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add shrimp or crab meat to the wonton filling for a seafood version.
Tips and tricks:
- Make sure to seal the wontons tightly to prevent them from opening during cooking.
- Use a slotted spoon to transfer the wontons to the serving bowls to avoid excess broth.
- Adjust the amount of chili oil to your desired level of spiciness.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped scallions and a drizzle of chili oil.
Garnishes:
Chopped scallions and chili oil.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the wontons open during cooking, try sealing them with a little bit of water before cooking.
- If the soup is too spicy, add more chicken broth to dilute the chili oil.
Food safety advice:
Make sure to cook the pork filling to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Szechuan cuisine originates from the Sichuan province in southwestern China and is known for its bold and spicy flavors.
Flavor profiles:
This soup is spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Chinese