Spicy Szechuan Wontons in Spicy Szechuan Sauce – a dash of dolly

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Yummly Reddit print This Spicy Szechuan Wontons recipe is bursting with then much flavor from the satiny legato wontons down to the piquant hot chili oil that ’ s infused with delightful aromatics. This recipe is a claim on the wildly popular won ton street food that can be found in Sichuan .

It ’ s not surprise I love wontons and it ’ s absolutely no surprise I love hot food. That ’ randomness why Szechuan or szechwan dishes are my favored kind of chinese dishes. They don ’ triiodothyronine scant on the hotness and I ’ megabyte here for it !
These Spicy Szechuan Wontons are the perfect combination of blue and umami. The different textures besides provide a capital experience depending on how you cook the wontons !

Let ’ s break down this recipe to ensure you get the best hot Szechuan Wontons .
What you’ll need for the Spicy Szechuan Wontons:

1. Wonton wrappers: I prefer the thinner wonton wrappers, but if you’re going to fry the wontons using this recipe, get thicker wonton wrappers. The thinner wrappers are sometimes labeled Hong Kong style while the thicker ones are labeled Shanghai or Northern style.
2. Ground pork: if you don’t eat pork you can substitute with ground chicken but make sure it’s mixed with dark meat. When using ground pork, the fattier the better!
3. Chicken broth & egg: this is a really wet batter and when thoroughly mixed, it will also become sticky. This is normal and is how you get the silky smooth texture when it’s cooked.
4. The seasoning for these wontons are super simple because the spicy Szechuan sauce will help add so much flavor.
5. If you haven’t made my hot chili oil yet, you can replace it with a spicy chili paste. But if you want the flavor of the Szechuan peppercorns, make my hot chili oil!

Helpful tips to get the best Spicy Szechuan Wontons:

• You can boil, steam, or fry the wontons. I prefer the wontons boiled for this recipe, but you do you. IF you are going to pan fry these wontons, use a thicker wonton wrapper to make the wontons. Depending on how you cook the wontons, the textures will be different from one another. Each great, but again, I prefer boiled wontons because they are super silky and soft.
• This recipe makes about 36-40 wontons, but the sauce is good for about 2-3 servings (12-18 wontons). You can freeze the wontons for later use. First freeze them in a single layer then once frozen you can store in a container. When you’re ready to cook the wontons just cook them straight from the freezer.
• When you are making the wontons, please do not overfill the wrappers. You want no more than 1 teaspoon of filling in each wonton. Overfilling can lead to them bursting when you cook them and it’ll turn into a mess. Less is more in this case!
• There are so many ways to fold the wontons but I like to keep it simple. There are so many tutorials on YouTube!

The spicy Szechuan sauce:

• Customize it to your liking. Make it as spicy as you want or less spicy.
• If your sauce is thick, you can thin it out by using a couple tablespoons of the water used to boil the wontons.
• Be sure you grab the chili flakes from the hot chili when making the sauce. It’ll add texture and some extra heat.
• You can use either fried garlic or fresh grated garlic. I prefer the fried garlic because it adds a little crunch to the sauce. Again, different textures makes this dish even better.

SIMILAR RECIPES:

If you make this recipe, please be sure to tag me on Instagram at @ adashofdolly. I love seeing your recreations !

Print

Spicy Szechuan Wontons

Prep Time

30

minutes

Cook Time

7

minutes

Servings

2

people

Ingredients

Wontons

• ½
  pound
  ground pork
• 1
  egg
• 1
  fleeceable onion
  finely sliced
• ¼
  tsp
  footing pep
• ¼
  cup
  chicken broth

  Read more: Chinese Wontons Recipe

• 2
  tsp
  cornstarch or tapioca flour
• 1
  tsp
  kosher salt
• ¼
  tsp
  ground white pepper
• 1
  box
  won ton wrappers*

Spicy Szechuan Sauce

• 4
  tbsp
  hot chili oil ( make certain to include chili flakes )
• 4
  tbsp
  coconut aminos or light soy sauce or tamari
• 1 ½
  tbsp
  rice vinegar
• 1
  tbsp
  fried garlic or half a fresh garlic grated
• 1-2
  tsp
  chili glue
  or hot sauce
• 2
  tbsp
  finely sliced green onions
• 1
  tbsp
  chopped coriander
• sesame seeds
  ( optional )

Instructions

Wontons

1. In a bowl, add the ground pork barrel, egg, green onion, footing ginger, chicken broth, cornstarch. kosher salt, and establish white pepper .
2. Using chopsticks or a spoon, vigorously stir in the same direction until everything is well combined. The mix will be moisture and muggy .
3. Take one of the won ton wrappers in your hand, home 1 teaspoon of the mixture in the center, lightly besotted two of the edges with water, bring one corner to the opposite corner to form a triangulum ( or a one-half circle if using traffic circle won ton wrappers ). Seal the won ton draw certain you press all the air bubbles out .
4. future moisten the two bed points of the won ton, make a small incision in the center of the won ton fill, and then bring together bottom points to form a classify of boat shape. Repeat until all of the assortment is used. You ‘ll get around 36-40 wontons .
5. If not using wontons right away, space on a tray, freeze, and then transfer into a ziplock or container once freeze. When ready to use, fair cook wontons straight from deep-freeze .
6. boil : bring a pot of water to a boil, add the wontons ( making sure not to overcrowd ), and cook for 5-7 minutes or until all the wontons are floating to the top. occasionally stir the wontons so they do n’t stick to the bottom of the pot .
7. steam : lend wontons to a soft-shell clam and steamer for 5-7 minutes or until cooked through .
8. fry : ONLY pan fry if using thick won ton sheets. This is a bedwetter clobber so you do n’t want to run the risk of the wontons exploding. Heat 1-2 tablespoons of oil in a frying pan over medium-high heat, add the wontons and fry for about 1-2 minutes or until the penetrate is golden brown. Lower the heat to medium, add about ¼-½ cup of water to the frying pan, cover, and cook for an extra 5-7 minutes or until the wontons are cooked through .
9. Serve the wontons with the piquant Szechuan sauce !

Spicy Szechuan Sauce

1. Mix all of the ingredients but the sesame seeds in a bowl. This sauce makes enough for two-three servings ( 12-18 dumplings ) .
2. Pour sauce over wontons when ready to use .
3. Use sesame seeds to garnish the smasher .

Recipe Notes

*You want to get won ton wrappers that are on the flimsy side ( sometimes labeled as Hong Kong style ). If you ‘re going to fry the wontons, get slurred wontons ( sometimes labeled as Shanghai or northern expressive style ) .

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source : http://heyreviewfood.com
Category : CHINESE FOOD