Name: CHPSTX Asian Eaterys Sichuan Pork Wonton ( 4 ) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300 g ground pork (80/20); 2 tsp fresh ginger, finely grated; 2 cloves garlic, minced; 1 tsp Sichuan peppercorns, toasted and finely ground; 1 tbs light soy sauce; 1 tsp Shaoxing wine (or dry sherry); 1 tsp sesame oil; 1 tsp sugar; 1 tsp white pepper; 3 tbsp scallions (white and green parts), finely sliced; 1 tsp cornstarch; 1 each egg white (large); 24 each round wonton wrappers (about 6 in. / 9 cm); 1 tbs cold water (for sealing wrappers); 3 tbs neutral oil (vegetable or peanut); 2 tbs chili crisp or chili oil with flakes; 1 tbs black vinegar (Chinkiang) or rice vinegar; 1 tsp light soy sauce; 1 tsp Sichuan peppercorns, lightly crushed; 1 cloves fresh garlic, minced; 1 tsp fresh ginger, minced; 1 tbsp scallion greens, thinly sliced; 1 tsp sugar (to balance); 1 tsp hot water (to temper oil); 1 tsp toasted sesame seeds; 1 tbsp extra sliced scallion greens

Method

Wonton Filling

In a medium bowl, combine ground pork, grated ginger, minced garlic, ground toasted Sichuan peppercorns, light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, finely sliced scallions, cornstarch, and egg white.

Mix thoroughly with a spoon or chopstick, stirring in one direction until the mixture becomes tacky and cohesive (about 1–2 minutes). This develops a springy filling texture.

Cover and refrigerate the filling for 15–20 minutes to let flavors meld and the cornstarch bind moisture.

Wontons & Assembly

Set out a clean work surface and small bowl of cold water for sealing. Keep wrappers covered with a damp towel to prevent drying.

Place one wonton wrapper on the work surface. Spoon about 1 teaspoon (about 8–9 g) of filling into the center of each wrapper. (This recipe yields roughly 24 wontons; adjust filling per wrapper to yield 24.)

Brush the wrapper edges lightly with cold water. Fold the wrapper into a triangle, pressing out any air and sealing the edges firmly.

Bring the two outer corners of the triangle together, overlap slightly and press to seal, forming the classic wonton shape. Repeat with remaining wrappers and filling. Place finished wontons on a tray dusted lightly with cornstarch or flour to prevent sticking.

Cooking Wontons

Bring a large pot of water to a gentle rolling boil and add a pinch of salt. Working in batches (6–8 at a time), add wontons and stir gently to prevent sticking.

When the water returns to a simmer, cook until wontons float and the pork is cooked through, about 3–4 minutes for fresh wontons. Remove with a slotted spoon and drain briefly.

If you prefer pan-fried (potstickers) finish: heat 1 tablespoon oil in a nonstick skillet over medium, add wontons seam-side up, cook until bottoms are golden (2–3 minutes), add 1/4 cup water, cover and steam 3–4 minutes until cooked through, remove lid and crisp the bottoms again 1 minute.

Sichuan Chili-Garlic Dipping Sauce

In a small heatproof bowl combine minced garlic, minced ginger, soy sauce, black vinegar, sugar, sliced scallion greens, and crushed Sichuan peppercorns. Stir to combine.

Place neutral oil in a small saucepan and heat until shimmering but not smoking (about 275–300°F / 135–150°C). Alternatively heat in microwave in short bursts until very hot.

Carefully pour 1 teaspoon hot water into the sauce bowl to temper, then immediately pour the hot oil over the mixture; you will hear a sizzle. Add chili oil/chili crisp and stir to combine. Taste and adjust with more vinegar, soy, or sugar as needed.

Plating & Garnish

Place 6 cooked wontons on a small appetizer plate (for 4 servings, serve 6 per person for 24 total) or as desired per-piece. Spoon 1–2 teaspoons of Sichuan dipping sauce alongside or drizzle lightly over wontons.

Garnish with toasted sesame seeds and extra sliced scallion greens. Serve immediately while hot.