This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Sichuan red vinegar wontons
Item 1 of 1
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
discover more:
share recipe:
Ingredients
Metric
Imperial
Wontons
- 200g of pork belly, rind removed and minced (ask your butcher to do this), or 200g fatty pork mince
- 1/2 tsp sesame oil
- 1 tsp light soy sauce
- 2 tsp Shaoxing wine
- 1/4 tsp salt
- 1/4 tsp caster sugar
- 1/4 tsp potato starch
- 1 egg white
- 1 pinch of freshly ground white pepper
- 1 tbsp of spring onions, finely chopped, plus some finely sliced green parts of the onion to garnish
- 30 wonton skins
Dressing
- 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
SAVE RECIPE
Method
1
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’
- 200g of pork belly, rind removed and minced (ask your butcher to do this), or 200g fatty pork mince
- 1/2 tsp sesame oil
- 1 tsp light soy sauce
- 2 tsp Shaoxing wine
- 1/4 tsp salt
- 1/4 tsp caster sugar
- 1/4 tsp potato starch
- 1 egg white
- 1 pinch of freshly ground white pepper
2
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
3
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
4
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
5
To serve, drain and divide the wontons between plates. Spoon over the dressing, garnish with the reserved spring onion greens and eat immediately
You may also like
SITES
© Great British Chefs 2023
Get in touch