Sichuan spicy wonton

Ingredients

• 400g ground pork
• 20 to 40g fresh ginger - finely chopped
• 2 garlic cloves - finely chopped
• 1 leek - finely chopped

- Ingredient A -
• 1/2 tsp fine salt
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 1 tsp sichuan pepper powder

For the sauce
• 3 tbsp soy sauce
• 2 tbsp chinkiang vinegar or rice black vinegar
• 3 tbsp red chili oil
• 2 tbsp sesame oil
• 3 tsp sugar
• 1/2 tsp sichuan peppercorn oil
• 1 tsp balsamic vinegar
• 2 tbsp garlic cloves - grated
• 1 star anise
• 3 tbsp water
• dash of salt to taste
• hot water which cooked the wontons (optional)
• 50 wonton wrappers

Instructions

• 1. In a bowl, add ground pork, fresh ginger, garlic, leek and all the ingredient A. Mix them until smooth and sticky.
• 2. Place a spoonful of the mixture in the center of a wonton wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close, then fold in half and wet the edge to close. Continue with the rest of the wonton wrappers until you used all filling.
• Advice : Sprinkle some flour on the wontons if you are not going to cook them immediately. It will prevent them from sticking to each other.
• 3. In the meantime, make the sauce. Combine all the sauce ingredients in a small pot and stir to mix well. Bring it to boil, remove from the heat and then set aside until wontons are ready to eat.
• 4. Bring a large pot of water to a boil. Add some wontons and cook until they are completely cooked through, about 5 to 6 minutes. Drain wontons well and transfer to a serving bowl. Pour the sauce on top or side.
• Note 1 : Pour a few spoons of the hot water in which you boiled the wontons, then serve the wontons. Finally pour the sauce over the wontons.
• Note 2 : Only go to step 4 when you are ready to eat :-)
• Serve hot!

https://www.atelierlalune.com/2018/03/sichuan-spicy-wonton/

Copyright Dans la lune