Smoky Pork Wontons in Sichuan Red Chili Oil

Smoky Pork Wontons in Sichuan Red Chili Oil
Smoky Pork Wontons in Sichuan Red Chili Oil

These delightful pockets of goodness are relatively easy to make, once you get the wrapping technique down. The first few that I did looked a little sad, tasted great, but didn't make the final cut for the photograph. I found this video very helpful in getting the technique down.

In Chinese cuisine wontons are served in a broth, more like a soup. But in the province of Sichuan the wontons are served in a Sichuan Red Chili Oil (Chao Shou). Red chili oil, and chiles in general, are a major component in Sichuan cuisine. This type of oil is used in cooking, as a sauce, for dipping and as a condiment that can be put on almost anything.

To add a subtle, smokey flavor to the filling, we incorporated our Smoked Tea Rub instead of the basic salt and pepper seasoning. The rub provided a flavor profile that has a rich, deep sweetness with strong, but not overpowering smokiness and subtle herb notes. The flavor of the meat perfectly complimented the spiciness of the Sichuan Red Chili Oil.

Our Smoked Tea Rub is hand blended from granulated molasses, sea salt, Lapsong Souchong tea, demerara sugar, sesame seeds, paprika, garlic, black pepper, fennel, rosemary and marjoram.


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Category: Pork
Cuisine: Chinese
Ingredients:
  • 20 square wonton wrappers
  • 8 oz ground pork
  • 2 teaspoons Smoked Tea Rub
  • 2 scallions, chopped
  • 2 teaspoons sesame oil, divided
  • 1 tablespoon reduced sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 8 tablespoons Sichuan Red Chili Oil
  • 1/4 cup cilantro leaves, chopped
  • 2 tablespoons black or white sesame seeds
Instructions:
  1. In a bowl, combine pork, Smoked Tea Rub, scallions and 1 teaspoon sesame oil.
  2. In another bowl, combine soy sauce, vinegar, Sichuan Red Chili Oil, remaining sesame oil, cilantro leaves.
  3. Prepare a small bowl with water, used to seal the wonton wrappers.
  4. Place about a teaspoon of the pork filling in the center of a wonton wrapper.
  5. Brush or dab with your finger the water and trace the inside edge of the wrapper with the water.
  6. Fold the wonton and pinch to seal tight.
  7. Transfer the finished wonton to lightly floured surface or parchment paper and continue the above steps for the remaining wontons.
  8. Bring about 3 cups of water to a boil in a large pot.
  9. Gently drop the wontons into the water and stir gently to prevent sticking. Don't crowd the wontons, working in batches if necessary.
  10. Lift wontons out of the water with a strainer and drain off any excess water.
  11. Transfer the cooked wontons to a bowl and add sauce, toss gently.
  12. Divide into individual bowls, garnish with sesame seeds and serve.
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