Boiled wontons served in sauce are very popular Chinese appetizers, and wonton soup just as popular. There are variations in different regions in China. I made them in Sichuan style.
From my kitchen to yours, Happy Holidays everybody! Enjoy cooking!
Wontons in Chili Oil
1 pack of wonton wrappers, 1 pound
For the filling:
1 pound ground pork
1 teaspoon grated ginger
2 tablespoons chopped scallions, the white part
2 tablespoons light soy sauce
1/2 teaspoon white pepper
1 teaspoon salt
2 tablespoons water
2 tablespoons corn starch
For the sauce:
1 tablespoon hot water
2 tablespoons chili oil
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon vinegar
1 tablespoon chopped scallions, the green part
½ teaspoon Sichuan pepper powder
1. Mix meat with grated ginger, scallions, soy sauce, salt, white pepper, egg white, corn starch and water in a bowl. Stir in one direction till all mixes evenly.
2. To make wontons, place a wrapper in your hand with one corner pointing toward you. Place 1 teaspoon filling on the wrapper, and then fold towards you to make a triangle. Dab water on the left corner, push the middle inward, and then bring the right corner onto the left corner. Seal it tightly.
3. In a pot, put 10 wontons in boiling water, and stir gently. Cook for 5 minutes.
4. Take out wontons into a bowl, and scoop hot water into the bowl. Add chili oil, sugar, soy sauce, and vinegar. Mix it up. Top with scallions and Sichuan pepper powder and serve.