Szechuan Spicy Wontons
Learn how to make this Szechuan Spicy Wontons recipe with the voice-activated cookbook iPhone app, Myka.
Szechuan Spicy Wontons
By: Sous Chef Myka
Did someone say delicious doughy dumplings? These Szechuan Spicy Wontons are tender and spicy, and are filled with a tasty mixture featuring pork, scallions, doubanjiang, and garlic.
- 1 pound pork shoulder
- 2 tbsp doubanjiang
- 1 tbsp + 2 tsp sugar
- 1 tsp ground white pepper
- 6 scallions
- 5 cloves garlic
- 2 tsp shaoxing wine
- Wonton wrappers
- 6 Chinese dried red peppers
- 2 tsp szechuan peppercorn
- ½ tsp salt
- ½ inch ginger
- ½ stick cinnamon
- 3 star anise pods
- 1 bay leaf
- 4 whole cloves
- 6 tbsp vegetable oil
- 1 tbsp toasted sesame oil
- 2 tbsp Chinese black vinegar
- 1 tbsp soy sauce
- 1 tsp tahini
- Fresh cilantro for garnish
- Peanuts for garnish
Szechuan Spicy Wontons
Hi Chefs, Myka here 👋
Did you know you could have fresh, flavorful wontons ready at home in under an hour? These Szechuan Spicy Wontons are filled with a flavorful pork mixture, and are simmered to perfection.
To start, clean the pork shoulder of any visible fat and cut into medium chunks. Add to a food processor, along with doubanjiang, sugar, white pepper, scallions, garlic and shaoxing wine or dry sherry. Process for about 1 minute, or until the pork looks like a paste, and transfer to a bowl.
Then, set up a workstation with a small bowl of water, clean dish towel, the filling, wonton wrappers and a parchment paper lined baking sheet or large cutting board. To form the wontons, hold a wrapper in your hand, spoon in some filling, and run a moistened finger along the edge of the wrapper. Dry your finger, and press the wrapper together to form a triangle. Seal the edges, and push any air from the wrapper. Then, pull the two lower corners in to meet the center. Moisten one corner with water, cross the corners and pinch to seal. Finish this process when you’re out of ingredients. This should make up to 40 wontons.
To make the sauce, take 4-8 hot Chinese dried red peppers (depending on your spice-level preference) and 2 teaspoons of szechuan peppercorns and process until the dried chilis are small flakes. Put this in a skillet with sugar and salt, and set aside.
Next, add fresh ginger to a small saucepan, along with half a stick of cinnamon, star anise pods, bay leaf and whole cloves. Cover with vegetable oil and heat until simmering. When the oil is simmering, pour it through a mesh strainer, onto the dried chilis and peppercorns. Add sesame oil to the pan and let it cool for 5 minutes.
After that, in a small bowl, add Chinese black vinegar, soy sauce tahini and grated garlic. Transfer the chili oil into this mixture, and set aside until ready to serve.
When you’re ready to cook, boil water, and add your wontons for about 4 minutes. Remove them with a slotted spoon, top with the sauce, minced cilantro and crushed peanuts.
Step by Step Instructions
Clean 1 pound of pork shoulder of any visible fat and cut into medium chunks. Add to a large food processor.
To the food processor, add 2 tablespoons of doubanjiang, 1 tablespoon of sugar and 1 teaspoon of ground white pepper.
To the food processor, add approximately 6 scallions, 3 cloves of garlic and 2 teaspoons of shaoxing wine or dry sherry. Process for approximately 1 minute or until the pork looks like a paste. Transfer to a bowl.
Set up a workstation with a small bowl of water, a clean dish towel, the filling, wonton wrappers and a parchment paper lined baking sheet or large cutting board all within hands reach.
To begin the wontons, take a wonton wrapper and hold it flat in your hand. Spoon approximately 1 tablespoon of the filling into the center of your wrapper. Dip your finger in water and moisten the edges of the wrapper. Dry your finger and press the wrapper together to form a triangle. Seal the edges while pushing out any air from within the wrapper.
Pull the two lower corners of the newly formed triangle to meet in the center. Moisten one corner with water, cross the corners and pinch to seal.
Transfer the completed wonton to the parchment lined baking sheet and continue until all of the filling is finished. This makes approximately 35-40 wontons.
Note: Wontons can be frozen to be cooked at a later time. To do so, place the wontons in the freezer uncovered until fully frozen, then transfer to a ziplock freezer bag. Wontons can be boiled straight from the freezer.
Depending on spice level, place 4-8 hot chinese dried red peppers and 2 teaspoons of szechuan peppercorns into a food processor, blender or mortar and pestle and process until the dried chilis are small flakes.
Transfer to a small skillet and add 2 teaspoons of sugar and ½ teaspoon of salt. Set aside.
Slice a ½” piece of fresh ginger into thin disks and add to a small saucepan.
To the saucepan, add a half stick of cinnamon, 3 star anise pods, 1 bay leaf and 4 whole cloves. Cover with 6 tablespoons of vegetable oil and heat over medium heat until shimmering.
As soon as the oil is shimmering, pour the oil through a fine mesh strainer onto the dried chilies and peppercorns. Shake the pan to incorporate.
Add 1 tablespoon of toasted sesame oil to the pan and let cool slightly for 5 minutes.
In a small mixing bowl, whisk together 2 tablespoons of chinese black vinegar, 1 tablespoon of soy sauce and 1 teaspoon of tahini. Then grate 2 cloves of garlic into the bowl.
Transfer the chili oil into the black vinegar mixture and set aside until ready to serve.
Just before you are ready to cook, finely mince fresh cilantro and crush a handful of peanuts. Set aside.
When ready to cook, bring a large pot of water to a boil. Add approximately 12 wontons at a time to prevent overcrowding and cook for about 4 minutes. Using a slotted spoon, strain the wontons and transfer to a serving platter. Repeat with the remaining wontons.
To serve, spoon the sauce on top and sprinkle with the reserved cilantro and peanuts.