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
4 tsp light soy sauce
Speciality Ingredients
2 tsp Shaoxing wine
30 wonton skins
Store Cupboard
1/4 tsp salt
1 1/4 tsp caster sugar
1/4 tsp potato starch
1 egg white
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