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