Sichuan red vinegar wontons

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Wontons are arguably China's most well-known and popular variety of dumpling, with a thinner, lighter dough (or 'skin') than heavier (but equally delicious) jiaozi. Here, they're stuffed with minced pork belly and spring onions, before being boiled and dressed in a simple sauce that's fired up with chilli oil.

First published in 2020






  • 3 tbsp of light soy sauce
  • 1 tbsp of black rice vinegar, known as Chinkiang vinegar
  • 1 tsp caster sugar
  • 6 tbsp of Sichuan chilli oil


To make the filling, combine all the ingredients (apart from the spring onions and wonton skins) in the bowl of a stand mixer with a paddle attachment. Mix on medium speed for around 5 minutes – this will emulsify the filling and give it ‘crunch’
Meanwhile, mix together the dressing ingredients with 6 tablespoons of the chilli oil. Once the filling has been mixing for 5 minutes, fold in the spring onions and bring a large pan of water to the boil
  • 3 tbsp of light soy sauce
  • 1 tbsp of black rice vinegar, known as Chinkiang vinegar
  • 1 tsp caster sugar
  • 1 tbsp of spring onions, finely chopped, plus some finely sliced green parts of the onion to garnish
  • 6 tbsp of Sichuan chilli oil
Make the wontons by placing around 1 teaspoon of the filling in the centre of each skin. Crimp together to form a small parcel (wet your fingers with a little water if they don’t seal together). This needs to be done shortly before cooking as they do not refrigerate well
  • 30 wonton skins
Repeat this process with the remaining wonton skins, then blanch them for a few minutes in the boiling water to cook – they will float to the top once ready. You may need to do this in batches depending on the size of your pan
To serve, drain and divide the wontons between plates. Spoon over the dressing, garnish with the reserved spring onion greens and eat immediately
First published in 2020

From Masterchef finalist to the owner of Bristol noodle bars, Daily Noodles, Larkin Cen's pan-Asian cooking is packed full of authenticity, playfulness and innovation in equal measure.

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