Szechuan wonton know as Chao Shou in the province, it is served with chili and oil sauce and sesame paste. It is different with Szechuan Dumplings.
Wonton also spelled (wantan or wanton) it is a type of dumplings as the latter can be empty inside or filled. Most often, the wrappers of the former are thinner when compared with the latter one.
The cooking method for it are either boiled Wonton Soup or deep fried as snacks while the dumplings can also steamed and pan fried.
- 1/2 lb. wonton wrappers
- 10 1/2 oz. ground pork
- 1 egg
- 1/5 tsp five-spice powder
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/2-1 tsp ginger, minced
- 2-3 tbsp Asian light soy sauce
- 1/5 tsp salt
- 1 tsp rice vinegar
- 1 tsp Szechuan chili oil, optional
- 1 tbsp green onion, chopped
- 1 tsp roast sesame seeds, optional
- Prepare the square shape wrappers for this Szechuan wonton recipe.
- Chop pork and then mix with egg and rest marinade ingredients.
- Stir with chopsticks along one direction until sticky and well mix.
- Spoon a spoonful filling into 1/3 of the wrapper and close to one corner.
- Fold the corner up to hold the meat filling completely, press lightly.
- Use you right hand to lift the opposite corner up a little bit.
- Wet the right corner with water and fold left corner on top of right one.
- Repeat the process until you finish all fillings, set aside separately.
- In a big pot, add enough water and bring it into a boil at high heat.
- Add wontons on by one and whisk lightly while boiling until floated up.
- Remove with slotted spoon and drain water. Mix sauce ingredients in a bowl.
- Place Szechuan wonton soup in a bowl and serve hot with sauce mixture.
- Szechuan chili oil is made with ground red chili, Szechuan peppercorns and mix with oil.
- Don’t fold too much filling into the wrappers; otherwise it will break while cooking.
- If you don’t like spicy flavor, just omit the chili oil, it taste great as well.