Sichuan Pork Wontons in Red Chili Oil Sauce

What you need

• 250 g (9 oz) ground pork, not too lean
• 1 tbsp fresh ginger, finely grated
• 3 stalks scallions, finely sliced; 2 for the filling, 1 for garnish
• 2 tsp shaoxing wine
• 1/4 tsp white pepper, ground
• 1/2 tsp salt
• 24 square wonton wrappers, about 8 cm (3 in)
• 3 tbsp light soy sauce
• 2 tbsp chinkiang black vinegar
• 1 tsp sugar
• 3 cloves garlic, finely minced
• 3 tbsp sichuan chili oil, with plenty of the red sediment
• 1 tsp toasted sesame oil
• 1 tsp white sesame seeds, toasted
• 1 handful fresh coriander, leaves, chopped, optional

Method

Restated from the original video

1. 1

   In a bowl, combine the pork, ginger, 2 of the scallions, wine, white pepper and salt. Stir in one direction with chopsticks for about 1 min, until the mixture turns sticky and holds together.

2. 2

   In a large serving bowl, whisk the soy sauce, black vinegar, sugar, garlic, chili oil and sesame oil. Set aside.

3. 3

   Set a small bowl of water beside a parchment-lined tray. Lay a wrapper on your palm and put a heaped teaspoon of filling in the center.

4. 4

   Wet two adjacent edges with a fingertip, fold the wrapper over the filling into a triangle and press out the air as you seal it.

5. 5

   Dab a little water on one corner of the long edge, bring the two corners together under the filling, overlap them and pinch firmly. Place the finished wonton on the tray and cover with a damp cloth. Repeat with the rest.

6. 6

   Bring a large pot of water to a rolling boil. Slide in half of the wontons and stir gently once so they do not stick.

7. 7

   Cook until they float, then 1-2 min more. Cut one open to check that the pork is cooked through with no pink inside.

8. 8

   Lift the wontons out with a slotted spoon, drain well and drop them into the sauce. Cook the second batch the same way.

9. 9

   Stir 2 tbsp of the hot cooking water into the sauce to loosen it. Toss the wontons gently until every one is coated.

10. 10

    Divide among warm bowls, spooning plenty of sauce over each. Scatter with the remaining scallion, sesame seeds and coriander, and serve at once.

Imported from asianinspirations.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.