SICHUAN SPICY WONTON IN RED OIL (红油抄手)
The real-deal recipe that yields the most scrumptious hot sauce with hearty wontons.
Provided by Maggie
Categories Appetizer
Time 1h10m
Number Of Ingredients 17
Steps:
- Combine all the ingredients for the aromatic water in a small bowl. Stir to mix well and let infuse for 20 minutes. Strain and discard all the solid ingredients.
- Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
- Add the minced pork into a medium-sized bowl. Add the aromatic water, egg, cornstarch, and white pepper powder. Mix until it forms a smooth and sticky paste.
- Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon filling for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press them together to lock the filling inside the wrapper. Place on a big plate, a finger's width apart.
- When you've finished 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.
- If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
- Bring a large pot of water to boil. Add the wontons, 20 at a time. Stir gently with a spatula constantly, to prevent them from sticking to the bottom. Cook until the wontons are floating on top, about 2 to 3 minutes. Transfer 7 to 8 wontons into each bowl. Pour 2 tablespoons of the sauce, and 2 tablespoons of the hot broth used to boil the wontons, and serve.
- Mix the wontons well to coat them with sauce. Enjoy!
- If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
- Bring a large pot of water to a boil over high heat. Add wontons. Stir gently to prevent from sticking. Cook until bringing the water to a boil again. Turn to medium low heat. Cover the pot with a small gap on one side, to prevent from boiling over. Continue boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot the entire time and monitor the broth. If the broth starts to boil over, uncover and stir, then replace the cover. Uncover, continue cooking for another minute, or until the wontons are cooked through.
Nutrition Facts : ServingSize 1 serving, Calories 162 kcal, Sugar 1.4 g, Sodium 1220 mg, Fat 2.2 g, SaturatedFat 0.7 g, Carbohydrate 19.8 g, Fiber 0.7 g, Protein 14.8 g, Cholesterol 59 mg
SICHUAN SPICY WONTONS
These Sichuan Spicy Wontons are the perfect appetizer or main course meal. The sauce features an amazing blend of flavors. Check out our homemade recipe.
Provided by Bill
Categories Appetizers and Snacks
Time 50m
Number Of Ingredients 19
Steps:
- Next, add all of the wonton filling ingredients to a bowl (everything from the pork to the white pepper) and whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a little bit like a paste.
- To make the wontons, take a wrapper, and add about a teaspoon of filling. Use your finger to coat the edges with water or egg wash (this helps the two sides seal together).
- Fold the wonton in half so you have a rectangle shape. Bring together the two outer corners so they overlap slightly, add another drop of water or egg wash, and press to seal.
- Keep assembling until all the filling is gone, which should make you about 18 wontons. Like all wonton recipes, you can double or triple the batch, eat some, then freeze the rest for another day. Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
- Boil a pot of water for the wontons. While the water is coming to a boil, make the sauce by mixing all of the ingredients together in a small mixing bowl. If you like spicy, add more of the chili peppers and not just the oil from your homemade chili oil. This recipe makes enough for 18 or 20 wontons.
- Give the boiling water a good stir and drop the wontons in, being careful not to crowd them. Continue stirring so they do not stick. Adjust the heat to achieve a low boil, and cook the wontons for about 2 minutes or until the wrappers begin to look translucent. I like mine a little bit al dente, so I take them out right at 2 minutes when they float to the top.
- Use a slotted spoon to drain the water and transfer the wontons to a serving bowl. Stir in 1/4 cup of the boiling water into your sauce, then pour the sauce over the wontons. Garnish with scallion if using and serve!
Nutrition Facts : Calories 308 kcal, Carbohydrate 16 g, Protein 8 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 801 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SHUN LEE'S SZECHUAN SHRIMP
This is the first gourmet recipe I ever made. The time I ever used hot sauce, ginger root or sesame oil. It is still a favorite. Please don't let the list of ingredients turn you away from this delicious recipe. The recipe is from a magazine ad for Planters Peanut Oil from the '70's. I only use about 2-3 tablespoons Peanut Oil.
Provided by mandabears
Categories Szechuan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
- In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
- In a third bowl mix cornstarch and water.
- Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
- Have a large bowl ready with a strainer in it.
- Add shrimp to hot oil and cook until pink, no more than 2 minutes.
- Place in large bowl.
- Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
- Add scallion mixture and stir fry for 1 minute.
- Add drained shrimp and stir fry for 30 seconds.
- Add catsup mixture.
- Stir fry for 30 seconds.
- Add cornstarch mixture to pan.
- Cook and stir until slightly thickened.
- Serve with steamed rice.
Nutrition Facts : Calories 873.8, Fat 82.3, SaturatedFat 13.8, Cholesterol 143.2, Sodium 1240.6, Carbohydrate 19.8, Fiber 0.9, Sugar 14.1, Protein 17.4
SHUN LEE WEST'S SICHUAN WON TONS
Provided by Fred Ferretti
Categories dinner, main course
Time 4h20m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Combine all ingredients except last 4 in large mixing bowl. Mix in one direction with chopsticks until all ingredients are well blended. Refrigerate 4 hours.
- Combine all sauce ingredients, mix thoroughly and set aside.
- Into each won ton skin place a tablespoon of filling. Wet 4 edges with water, fold over and seal. Then wet 2 corners of folded side and pull those together. Overlap and press them together to seal, creating won ton. Repeat until all filling is used.
- Bring water to boil. Add teaspoon peanut oil and teaspoon salt. Place won ton in water, stir with wooden spoon and cook for about 5 minutes until done. Run cold water into pot to prevent sticking; remove won ton.
- Place won ton on a serving dish, pour sauce over and serve.
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