Sichuan Wonton

Scroll this
Product name: Food Passport: Sichuan Wonton
By:
Description: Oftentimes, it is thought that the Wonton's themselves are enough to make it, but for me, the main star has to be the chili oil. It would be great if you can make appetizing filling for these signature dumplings, but if you could also nail the chili oil, the whole dish would be transcendent.
Type: Dinner
Image:
Food Passport: Sichuan Wonton
Published:
Time to prepare the recipe: 20 minutes
Time to cook: 10 minutes
Duration: 30 minutes
Servings:
Ingredients: ,
Instructions:

Winter is coming…

I thought to myself as a cool breeze blew through the open window. Tagging along was my urge to consume something that would warm me up from the inside. And I knew right that instant, a bowl (or two) of Sichuan Wonton would be perfect for my appetite.

Even though the spicy Wonton does not originate in Singapore, this dish holds a special place in my memory. As mentioned before, I studied and was trained in culinary art at the heart of the Lion City. During that time, first internship was at a Sichuan restaurant located within the famous Fairmont Hotel. And indeed, Sichuan Wonton was the first cooking lesson I received there. As our “Food Passport” visit in Singapore continues, I would like to bring you down to my memory lane, back when I first started my culinary journey with a big heart and a head full of dreams.  

As the name speaks for itself, Sichuan-style Wonton comes from…well, China’s Sichuan province. It is a sweet and savoury, slippery and slick, juicy and tender, hot and sour, oh-my-goodness delicious kind of dish. Oftentimes, it is thought that the Wontons themselves are enough to make it, but for me, the shining point, the main star has to be the chili oil. It would be great if you can make appetizing filling for these signature dumplings, but if you could also nail the chili oil, the whole dish would be transcendent.

Interesting fact about the Sichuan Wonton: Sichuanese calls their Wontons “Chao Shou”, which if translated literally means to “cross arms”. The reason why it has such a unique name is because they like to eat this type of Wonton during winter, when arms will definitely cross haha. Besides, when you think of the shape of these particular Wontons, the corners also hug one another.

Making wontons is fun in itself. Patiently folding and shaping the Wonton wrappers into “little pockets of goodness” will certainly make you feel like a pottery artist.

(Recipe video below)

THE RECIPE

Sichuan Wonton

Prep time Cook time
20 mins 10 mins

A. Chili Oil

Ingredients:

Dried chilli flakes 30g
Szechuan pepper 5g
Cinnamon 1 stick
Star anise 4 stars
Ginger 30g
Oil 500ml

Method:

1. Heat up the oil over medium heat, use the ginger to test if the oil is hot enough. If the oil start frying the ginger then it is ready

2. Once ready, remove from the heat. In a heat proof bowl, combine all of the ingredients, and then pour the oil over it

3. Let the oil infused for at least 1 hour, the longer the oil infuse the better it will become

B. Chili Sauce

Ingredients:

Soy sauce 80ml
Sugar 1 tbsp
Vinegar (Black vinegar if possible) 1 tbsp
Chili oil 2 tbsp
Minced garlic 4

br

Method:

1. Combine all the ingredients in a bowl and mix together

C. Wonton Filling

Ingredients:

Mince pork 1kg
Spring onion (white part) 3
Brown onion 1
Water chestnut 115g
Garlic 4
Egg 1
Oyster sauce 1/3 cup
Soy sauce 3 tbsp
Sugar 2 tbsp
Sesame oil 2 tbsp
Wonton sheet
Probably 2 bags, depend on the brand

Method:

1. Finely mince the white part of spring onion and garlic, cut the onion and water chestnut into small dice

2. In a large bowl, combine all the ingredients together. Using your fingers as a whisk and mix everything. Make sure you mix it very well, until everything is stick together, this will make your wonton dumpling more juicy.

3. After that, cling warp the bowl and let it marinade for 1 hour or overnight for better flavour.

4. Place the wonton sheet in your hand, wet the edges with water, spoon a small amount of filling into the middle of the sheet. fold the sheet haft into a rectangle shape, wet one corner of the rectangle and the pinch both corners together

5. Boil some water, add some oil to prevent sticking. Slowly drop the wontons into the boiling water. When they start to float, let them cook for another minute then take out.

6. Place the wontons into a bowl, drizzle over the chili oil sauce, spinkle some thinly slice spring onion and corriander.

7. Sichuan wonton is done, let’s eat !!!

Leave me a comment 💬