Sichuan Red Vinegar Wontons Recipe

by Larkin Cen
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Makes 30 wontons
40 minutes

Ingredients

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

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