Sichuan Chili Wontons with Spicy Sauce

In Sichuan, they're called hong you chao shou, and they are a tribute to chili oil. Soft wontons filled with seasoned pork mince are bathed in a glossy, red-sheened sauce, where the salt of soy, the tang of vinegar, and the sweetness of garlic play against the tingling mala heat from Sichuan. The special thing about this dish is the contrast between the mild, smooth dumplings and the deeply aromatic sauce that subtly buzzes on the tongue. A small bowl of these always disappears far too quickly.

• Cuisine: China (Sichuan)
• Time: 25-30 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Mix the minced pork with a little finely chopped spring onion, grated ginger, a splash of light soy sauce, and sesame oil. If you want to taste the filling, fry a small piece in a pan until cooked through and taste it - never taste raw pork mince.
2. Place a good teaspoonful of filling in the center of each wonton wrapper, moisten the edges with water, and fold them into small bundles. Press firmly to ensure they don't open during cooking. These quantities yield about 30 wontons; any leftover wrappers can be frozen.
3. Meanwhile, whisk together the sauce from light soy sauce, rice vinegar, finely chopped garlic, a little sugar, and plenty of chili oil. Feel free to sprinkle in a pinch of mala chili powder for that characteristic Sichuan seasoning.
4. Bring a pot of water to a boil and cook the wontons for 4-5 minutes until they float, the wrappers are tender, and the pork filling is cooked through. Check one by cutting it open - the meat should be completely white with no pink core. Remove them with a slotted spoon to drain slightly.
5. Place the warm wontons in a deep bowl.
6. Pour the spicy sauce evenly over them and gently toss to ensure every bundle is coated in the glossy chili oil.
7. Top with sliced spring onions and toasted sesame seeds.
8. Serve immediately while the wontons are still warm and the sauce is glistening.

Tips

• The sauce should be strong in flavor, as it needs to carry the mild wontons. Don't hold back on the garlic, vinegar, and chili oil.
• If you want that authentic tingling sensation, sprinkle in some mala chili powder. It provides the characteristic numbing, slightly tingling feeling of Sichuan cuisine.
• If you're in a hurry, you can use store-bought frozen wontons or gyoza. Cook them directly from frozen, and the dish will be ready in under 15 minutes.
• This dish pairs well as part of a dim sum menu, alongside steamed buns and spring rolls.