Chinese·non-vegetarian·medium

Sichuan Mala Spicy Wontons in Chili Oil

Name: Sichuan Mala Spicy Wontons in Chili Oil
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300g (about 40 wrappers) wonton wrappers; 200g ground pork; 100g raw shrimp, peeled and minced; 15g ginger, grated; 10g garlic, minced; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp Shaoxing wine; 1 tbsp cornstarch; 1 egg, lightly beaten (for sealing); 1 tsp Sichuan peppercorns, ground; 4 tbsp chili oil (with sediment); 2 tbsp black vinegar (Chinkiang); 1 tsp sugar; 30g green onions, thinly sliced; 1 tbsp toasted sesame seeds

Imagine biting into a silky wonton wrapper, only to be greeted by a burst of fragrant, numbing heat from the Sichuan peppercorns and a deep, nutty richness from the chili oil. This dish, inspired by the fiery street food of Chengdu, is a dance of textures and temperatures: the tender, juicy pork-and-shrimp filling contrasts with the slick, glistening sauce. You'll love how the mala (numbing and spicy) sensation lingers on your tongue, begging for just one more bite. I've perfected the balance of soy, black vinegar, and a touch of sugar to round out the heat, making these wontons an irresistible appetizer or a satisfying main. The best part? You can prepare them ahead and dunk them into the sauce moments before serving, creating a restaurant-quality experience in your own kitchen.

60 min(prep 45 + cook 15)

4 servings

420 kcal

Ingredients

wonton wrappers300g (about 40 wrappers)
ground pork200g
raw shrimp, peeled and minced100g
ginger, grated15g
garlic, minced10g
soy sauce2 tbsp
sesame oil1 tbsp
Shaoxing wine1 tbsp
cornstarch1 tbsp
egg, lightly beaten (for sealing)1
Sichuan peppercorns, ground1 tsp
chili oil (with sediment)4 tbsp
black vinegar (Chinkiang)2 tbsp
sugar1 tsp
green onions, thinly sliced30g
toasted sesame seeds1 tbsp

Nutrition

420 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a bowl, combine the ground pork, minced shrimp, grated ginger, minced garlic, 1 tablespoon soy sauce, sesame oil, Shaoxing wine, and cornstarch. Mix vigorously in one direction until the filling is cohesive and sticky.
2
Lay a wonton wrapper on your palm. Place a heaping teaspoon of filling in the center. Brush the edges with beaten egg. Fold diagonally to form a triangle, pressing out air. Bring the two bottom corners together, overlap them, and press to seal into a classic wonton shape. Repeat with remaining wrappers and filling.
3
Bring a large pot of water to a boil. Gently drop in the wontons (about 10-12 at a time) and cook for 3-4 minutes, or until they float and the wrappers are translucent. Remove with a slotted spoon and drain well.
4
In a small bowl, whisk together the remaining 1 tablespoon soy sauce, chili oil, black vinegar, sugar, and ground Sichuan peppercorns until the sugar dissolves.
5
Arrange the cooked wontons on a serving plate. Drizzle the chili oil sauce generously over the top. Garnish with sliced green onions and toasted sesame seeds. Serve immediately while warm and fragrant.

#mala #sichuan #wontons #chinesestreetfood

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