Szechwan wontons or sichuan wontons are awesome. I never really had them this way besides in wonton soup until I saw them in one of my cookbooks, which I will have to review another time. Szechuan cuisine originated from the south western part of China in Sichuan province. The cuisine is known for their use of chili and spices. This is my version of the Sezchuan wontons. The spicy, tangy, salty, garlicky sauce is what elevates these little treasures into something you crave! Like I must have it kind of craving. You can use this sauce for dumplings, marinade, or just eat it with rice…mmmm! These wontons go fast. I made about 100 of these for about 6 people and they ate them like candy. You can also freeze them for another day. You can also fry them! Enjoy!
P.S…. too bad I can’t share any with my dog, Wonton. Hahaha… I know it’s cruel!
Makes about 80
80 wonton wrappers (thin)
1 lb ground pork
1 1/2 tsp salt
1 1/2 tsp soy sauce
1 1/2 tsp sugar
1/4 tsp pepper
1 Tbsp cooking wine
1 Tbsp sesame oil
Thinly sliced green onions from 4 stalks (white parts)
1 large egg, beaten
6 Tbsp soy sauce
1 Tbsp sugar
1 Tbsp vinegar
2 Tbsp minced garlic
Minced green onions from the 4 stalks (green parts)
1 tsp of chili oil (or more if you like it spicy)
1. Mix the ground pork, salt, soy sauce, sugar, pepper, cooking wine, sesame oil, and green onions. Gradually add the beaten egg.
2. Dust workspace with some flour. Wonton skin tends to dry out once you open the package. Place a slightly wet paper towel over the wrapper if you are not handling them. Position the wrapper like a diamond with a corner pointing toward you. Put about a teaspoon of meat mixture near the bottom corner of the wonton wrapper. Roll the wrapper up till you have about an inch left of the wrapper on the top corner. Press down on each side of the wonton so that the meat mixture is snug in the middle. Flip the wonton so that the flap with the corner is pointing down towards you. Smear some water with your finger on the left corner of the wonton and then cross the right corner on top. Press firmly. Repeat with the rest of the wontons. You’ll be a wonton wrapping machine in not time!
3. Boil water in a big pot. Drop wontons in batches of 10-12 and stir the water lightly so that the wontons don’t stick to each other. They are done when they float (about 3-4 minutes).
4. Mix all of the sauce ingredients. Adjust the amount of chili oil. This stuff is really good! Serve wontons with the sauce.