Wonton De Ibérico Con Aceite De Sichuan Recipe

Combine the finely ground Iberian pork and chopped shrimp in a large mixing bowl. The contrast of pork fat and shrimp gives a silky texture and depth of flavor.

Add the minced shallot, garlic, grated ginger and sliced green part of the spring onions to the meat. Mix gently to distribute aromatics.

Add light soy sauce, Shaoxing wine, sesame oil, egg white and cornstarch. The egg white and cornstarch bind the mixture and create a smooth filling. Mix in one direction until mixture is tacky (about 1–2 minutes).

Season with salt and white pepper. Taste a small amount by frying a 1 tsp sample if desired and adjust seasoning.

Cover the bowl and refrigerate for at least 20 minutes to allow flavors to marry and the mixture to firm slightly for easier wrapping.

Prepare a clean workspace and a small bowl of cold water for sealing. Lay out wonton wrappers in a single layer.

Place about 1 teaspoon (approximately 12–14 g) of filling in the center of a wrapper. Do not overfill — leaving about 5 mm border helps seal the edges.

Brush the wrapper edges with cold water. Fold the wrapper in half to form a triangle, press out any air and seal the edges firmly.

Bring the two outer corners of the triangle together, overlapping slightly, and press to seal so the wonton makes a little pouch (classic wonton fold). Repeat until all filling is used (about 40 wontons).

Place finished wontons on a lightly floured tray or parchment, spaced apart to prevent sticking. Keep covered with a damp cloth if not cooking immediately.

Bring a large pot of water to a rolling boil and add a pinch of salt and a splash of oil (prevents sticking).

Gently add wontons in batches (10–12 at a time). Stir once gently to prevent sticking to the bottom.

Cook wontons until they float and then simmer for an additional 2–3 minutes (total cook time about 4–5 minutes depending on size). Ensure pork filling is cooked through.

Using a slotted spoon, remove wontons and transfer to a bowl or plate. For a slightly chewier exterior, you can briefly plunge cooked wontons into iced water then reheat in hot broth or oil later; for serving with hot Sichuan oil straightaway keep them warm.

Place a heatproof bowl with the chili flakes, crushed dried chilies, toasted Sichuan peppercorns (whole or slightly crushed), salt, sugar, dark soy (if using) and a splash of light soy into a heatproof mixing bowl or jar.

In a small saucepan, add neutral oil and heat over medium until it reaches about 180–200°C (350–390°F) — small bubbles should form around a wooden chopstick; do not let it smoke.

Carefully and slowly pour the hot oil over the chili and peppercorn mixture. The oil will sizzle and bloom the aromatics, releasing fragrance and coloring the oil. Stir once to combine.

Let the oil cool to warm, then stir in light soy sauce and rice vinegar. Taste and adjust seasoning; if too hot, let cool before serving. Strain if you prefer a clear oil, or leave solids for texture and crunch.

Allow the chili oil to rest at room temperature for at least 30 minutes. It will keep refrigerated for up to 2 weeks.

Place 4–6 cooked wontons in a shallow serving bowl. Spoon 1–2 tablespoons of warm Sichuan chili oil over the wontons (adjust amount to desired spiciness).

Scatter sliced spring onion, chopped cilantro and toasted sesame seeds over the top. If desired, add a splash of black vinegar or a light dipping sauce on the side.

Serve immediately while wontons and oil are warm so the aroma of the Sichuan peppercorn in the oil is pronounced. Provide extra chili oil at the table for guests who want more heat.