Equipment
Ingredients
Wonton Filling
- 250 g ground pork, fatty (approx 30% fat)
- 10 g fresh ginger, finely grated
- 2 scallions, finely minced (white and light green parts)
- 15 ml shaoxing wine
- 15 ml light soy sauce
- 2 g white pepper powder
- 5 g cornstarch
- 5 ml sesame oil
- 45 ml water
Wrappers
- 30 wonton wrappers, square, thin
- 50 ml water, for sealing
Sichuan Red Oil Sauce
- 60 ml sichuan chili oil with sediment
- 30 ml chinkiang vinegar
- 30 ml light soy sauce
- 3 garlic, finely minced
- 10 g sugar
- 2 g sichuan peppercorn powder
Garnish
- 1 scallions, sliced (green parts)
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
In a large bowl, combine the ground pork, grated ginger, minced scallions (whites), Shaoxing wine, soy sauce, white pepper, cornstarch, and sesame oil. Mix briefly to combine.
Add the ice-cold water to the pork mixture. Using your hand or chopsticks, whip the mixture vigorously in one direction until all liquid is absorbed and the meat becomes a sticky, pale paste with a bouncy texture (approximately 3-5 minutes). This emulsification is crucial for juicy wontons.
Place a wonton wrapper in your palm. Place 1 teaspoon (approx 8-10g) of filling in the center. Moisten the edges with water. Fold in half into a rectangle or triangle, pressing out air. Bring the two bottom corners together, moisten one corner, and pinch them firmly to overlap, creating an ingot shape.
In a separate small bowl, whisk together the chili oil (with sediment), Chinkiang vinegar, soy sauce, minced garlic, sugar, and Sichuan peppercorn powder until the sugar is dissolved.
Bring a large pot of water to a rolling boil. Gently lower the wontons into the water. Stir gently with a utensil to prevent sticking to the bottom.
When the water returns to a boil, reduce heat slightly to maintain a simmer. Cook until the wontons float completely to the surface and the wrappers are translucent, about 3-4 minutes. Ensure the internal temperature of the pork reaches at least 74°C/165°F.
Drain the wontons well using a spider strainer and transfer immediately to a serving bowl. Pour the sauce over the hot wontons. Toss gently to coat.
Garnish with sliced scallion greens and toasted sesame seeds. Serve immediately.
Chef's Notes
- The secret to restaurant-quality wontons is the 'bounciness' (Q-texture) of the filling. This is achieved by vigorously stirring water into the meat until it becomes a sticky emulsion.
- Do not overcrowd the pot when boiling. If cooking a large batch, do it in rounds to keep the water temperature stable.
- If you cannot find Chinkiang (black) vinegar, a mix of half balsamic and half rice vinegar is a passable substitute, though the authentic flavor profile relies on the smoky depth of the black vinegar.
- For the sauce, use a chili oil that contains 'sediment' (crushed chili flakes) at the bottom of the jar for the best texture and heat.
Storage
Refrigerator: 2 days — Store cooked wontons separately from sauce if possible to prevent sogginess. Uncooked folded wontons can be refrigerated for 24 hours.
Freezer: 1 month — Freeze uncooked wontons in a single layer on a tray before transferring to a bag.
Reheating: Boil fresh or frozen wontons until floating. If already cooked, steam gently or microwave with a splash of water.
