Sichuan Chilli Oil Wontons (Chao Shou)
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Ingredients
- 30 wonton wrappers
- 300 g pork mince
- 3 spring onions, finely sliced
- 1 tsp fresh ginger, grated
- 2 tbsp light soy sauce
- 3 tbsp chilli oil
- 1 tbsp rice vinegar
- 0.5 tsp sichuan peppercorns
- 2 garlic cloves
Nutrition (per serving)
- Calories
- 426 kcal
- Protein
- 21 g
- Carbohydrate
- 36.5 g
- of which sugars
- 0.9 g
- Fat
- 21.4 g
- of which saturates
- 5.4 g
- Fibre
- 1.7 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the pork mince with half the spring onions, the fresh ginger and 1 tablespoon of the light soy sauce.
- 2
Lay out the wonton wrappers and spoon a teaspoon of filling into the centre of each, dampen the edges and fold into triangles, pressing to seal firmly.
- 3
Bring a large pan of water to the boil and cook the wontons in batches for 4 minutes, until they float and the filling is cooked through with no pink pork remaining.
- 4
Meanwhile toast the sichuan peppercorns in a dry pan for 30 seconds, then grind and mix with the crushed garlic, chilli oil, remaining soy sauce and rice vinegar in four serving bowls.
- 5
Lift the cooked wontons straight from the pan into the bowls with a little of their cooking water.
- 6
Scatter with the remaining spring onions and serve at once.
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