Smoky Pork Wontons in Sichuan Red Chili Oil
In most Chinese cuisines wontons are served in a broth, more like a soup, but in the province of Sichuan the wontons are served in a spicy Sichuan Red Chili Oil. 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. The rub provided a flavor profile that has a rich, deep sweetness with strong, but not overpowering, smokiness and subtle herb notes. Then we topped it with sesame seeds, for terrific crunch and their deep, nutty flavor.
Prep Time: 30 min.
Cooking Time: 10 min.
Servings: 20
Cooking Method: Stovetop
Category: Pork, Appetizers and Snacks, Asian
Cuisine: Chinese
Ingredients:
- 8 ounces ground pork
- 2 teaspoons Smoked Tea Rub
- 2 scallions, chopped
- 2 teaspoons sesame oil, divided
- 1 Tablespoon soy sauce
- 2 Tablespoons balsamic vinegar
- 8 Tablespoons (1/2 cup) Sichuan Red Chili Oil
- 1/4 cup cilantro leaves, chopped
- 20 square wonton wrappers
- 2 tablespoons Black or White Sesame Seeds
Instructions:
- In a bowl, combine pork, Smoked Tea Rub, scallions and 1 teaspoon sesame oil.
- In another bowl, combine soy sauce, vinegar, Sichuan Red Chili Oil, cilantro leaves, and remaining sesame oil.
- Prepare a small bowl with water, which you will use to seal the wonton wrappers.
- Place about a teaspoon of the pork filling in the center of a wonton wrapper.
- Dab your finger in the water and then trace the inside edge of the wrapper with your finger. You can also use a pastry brush, but your finger gives you more control.
- Fold the wonton and pinch to seal tight.
- Transfer the finished wonton to lightly floured surface or parchment paper and continue the above steps for the remaining wontons.
- Bring 3 cups of water to a boil in a pot that should hold about half of your wontons.
- Gently drop the wontons into the water and stir gently to prevent sticking. Don't crowd the wontons; work in batches if necessary. Let them boil for 3-4 minutes, or until they float to the top.
- Lift wontons out of the water with a strainer or spider skimmer and drain off any excess water.
- Transfer the cooked wontons to a bowl and add sauce. Toss gently.
- Divide into individual bowls, garnish with sesame seeds and serve.