Sichuan red vinegar wontons

by Larkin Cen
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Ingredients

Fresh Meat

  • 200g of pork belly, rind removed and minced (ask your butcher to do this), or 200g fatty pork mince

Oils & Vinegars

  • 1/2 tsp sesame oil
  • 1 tbsp of black rice vinegar, known as Chinkiang vinegar
  • 6 tbsp of Sichuan chilli oil

Cooking Sauces

  • 1 tsp light soy sauce
  • 3 tbsp of light soy sauce

Speciality Ingredients

  • 2 tsp Shaoxing wine
  • 30 wonton skins

Store Cupboard

  • 1/4 tsp salt
  • 1/4 tsp caster sugar
  • 1/4 tsp potato starch
  • 1 egg white
  • 1 tsp caster sugar

Spices & Dried Herbs

  • 1 pinch of freshly ground white pepper

Fruit & Vegetables

  • 1 tbsp of spring onions, finely chopped, plus some finely sliced green parts of the onion to garnish