Sichuan Pork Wonton (4) Recipe

Peel and grate the ginger (about 1 tablespoon) and mince 2 cloves garlic until fine. Finely slice 2 scallion stalks (white and some green).

In a mixing bowl combine 300 g ground pork with the grated ginger, minced garlic, and sliced scallions. Add 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon white pepper, 1 teaspoon salt, and 1 teaspoon cornstarch.

Mix thoroughly using a spoon or chopsticks, stirring in one direction until the mixture becomes slightly sticky (about 1–2 minutes). This helps the filling bind and remain juicy.

Prepare your work surface and place 24 wonton wrappers in a single layer. Keep wrappers covered with a damp towel to prevent drying.

Spoon about 1 teaspoon (≈8–10 g) of filling into the center of a wrapper. Moisten the wrapper edge lightly with cold water (use a fingertip).

Fold wrapper over the filling to make a half-moon, pressing out any air. Seal edges firmly. Optionally, bring the two outer corners together and press to form a small purse or traditional wonton shape; ensure seams are sealed so they won’t open during cooking. Repeat until all filling is used (about 24 wontons).

Bring a large pot of water to a rolling boil and add a teaspoon of oil (this helps prevent sticking). Reduce heat to maintain a gentle boil.

Carefully drop wontons into the boiling water in batches (do not overcrowd). Stir gently once to prevent sticking to the bottom. Cook until they float and then simmer 1–2 minutes more (total cook time approx. 3–4 minutes).

Use a slotted spoon to remove wontons and transfer them to a serving bowl or platter. Keep warm while you finish remaining batches.

Toast 1 teaspoon Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant. Grind finely with a mortar and pestle or spice grinder.

In a small heatproof bowl combine 1 tablespoon chili crisp or chili flakes, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 1 teaspoon dark soy sauce, 1 teaspoon light soy sauce, 1 teaspoon black vinegar, 1 teaspoon sugar, and the ground Sichuan peppercorns.

Pour 3 tablespoons hot neutral oil (just off the boil) over the chili and aromatics to bloom the flavors. Stir to combine, then add 2 tablespoons hot water or low-sodium chicken stock to loosen the sauce to a spoonable consistency.

Stir in the thinly sliced scallion (white part) and 1 teaspoon toasted sesame seeds if using. Taste and adjust salt, soy, or vinegar to balance heat, saltiness, and acidity.

Place 4–6 cooked wontons per serving into bowls. Spoon the warm Sichuan chili-peppercorn sauce over the wontons (about 1–2 tablespoons sauce per portion, more to taste).

Garnish with thinly sliced scallion greens and an extra pinch of ground Sichuan peppercorn if you want more numbing heat.

Serve immediately while hot. Leftover sauce can be refrigerated for up to 4 days; cooked wontons are best eaten the same day.