Sichuan-Style Wontons in Hot and Sour Vinegar Chili Oil Sauce

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Sichuan-Style Wontons in Hot and Sour Vinegar Chili Oil Sauce. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Sichuan-Style Wontons in Hot and Sour Vinegar Chili Oil Sauce is 6-8 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sichuan-Style Wontons in Hot and Sour Vinegar Chili Oil Sauce estimated approx 60 min.

To begin with this particular recipe, we have to prepare a few components. You can have Sichuan-Style Wontons in Hot and Sour Vinegar Chili Oil Sauce using 21 ingredients and 8 steps. Here is how you cook it.

From https://www.seriouseats.com/sichuan-wonton-chili-oil-suanla-chaoshou-recipe

Ingredients and spices that need to be Take to make Sichuan-Style Wontons in Hot and Sour Vinegar Chili Oil Sauce:

1. For the wontons
2. 1 lb ground pork
3. 2 teaspoons kosher salt
4. 1 tablespoon sugar
5. 1 teaspoon ground white pepper
6. Minced scallions
7. 2 medium cloves garlic, minced
8. 2 teaspoons Shaoxing wine
9. Wonton wrappers, store-bought
10. For the sauce
11. 4-8 whole hot Chinese dried red chillies, stems removed
12. 2 teaspoons sichuan peppercorns
13. 1/4 cup vegetable or canola oil
14. 1 tablespoon roasted sesame oil
15. 3 tablespoons Chinkiang vinegar
16. 2 tablespoons soy sauce
17. 1 tablespoon sugar
18. 1 tablespoon minced fresh garlic (~3 medium cloves)
19. 1 tablespoon toasted sesame seeds
20. To serve
21. minced fresh cilantro leaves and fine stems

Steps to make to make Sichuan-Style Wontons in Hot and Sour Vinegar Chili Oil Sauce

1. For the Wontons: Combine pork, salt, sugar, white pepper, scallions, garlic, and wine in a medium bowl and knead and turn with clean hands until the mixture is homogenous and starting to feel tacky/sticky, about 1 minute. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.
2. Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the wonton filling, a parchment-lined rimmed baking sheet for the finished wontons, and a stack of wonton wrappers covered in plastic wrap.
3. To form dumplings hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.
4. Carefully fold one tip of the wonton wrapper across to meet the opposite tip to form a triangle. Seal edges of the triangle, carefully pushing out all air from within the wrapper as you work. Pull the two corners on the hypotenuse of the newly formed triangle to meet, moistening one with a little water, crossing them and pinching to seal. Transfer finished dumplings to the parchment lined baking sheet.
5. For the Sauce: Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it's about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.
6. Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame oil and set aside.
7. Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready to use. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).
8. To Cook and Serve: Bring a large pot of water to a boil. Add 12 to 16 wontons and cook until they are completely cooked through, about 4 minutes. Drain wontons and transfer to a warm serving platter. Spoon sauce on top. Sprinkle with peanuts and minced cilantro and serve immediately.

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