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 WONTON IN CHILI OIL (红油抄手)
Tender meat in slippery wrappers seasoned with a chili oil based sauce, Sichuan spicy wonton combines great flavour and texture. Follow my recipe to make it in 30 mins.
Provided by Wei Guo
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Finely chop the scallions. Put the white part into a bowl (keep the green part for garnishing the dish later). Add the ginger. Pour in the water. Leave to infuse for 5 mins.
- In another bowl, mix the minced meat, egg, salt and white pepper until well combined.
- Remove the scallions and ginger then pour the water into the meat in batches while stirring in one direction until the liquid is fully absorbed.
- Lay a wonton wrapper on your hand. Dip the back of a spoon in water then use it to wet two neighbouring edges of the wrapper.
- Put the filling (about a teaspoon) in the middle. Fold the wrapper to form a triangle. Gently press to seal.
- Wet one of the sharp corners of the triangle. Put the other sharp corner over the wet corner. Press to stick two corners securely. Repeat to finish all the wrappers.
- Bring a large pot of water to a full boil. Gently slide in the wontons. Cook over high heat. Push them around with a spoon to prevent sticking to the bottom (You may cook all 40 wontons at once or in two batches depending on the size of your cookware. They need to be able to move around with ample space).
- Once all the wontons rise to the surface, cook for a further minute.
- While waiting for the wontons to cook, add all the ingredients for the sauce in each serving bowl.
- Use a slotted spoon to take out the wontons. Add them into serving bowls.
- Garnish with the green part of the scallions saved from step one. Mix well then serve immediately.
- Uncooked wontons freeze well. Lay them on a tray and keep in the freezer until fully frozen. Transfer to an airtight container/bag and put back to the freezer. Consume within 3 months.
- Follow the same procedure to cook frozen wontons. Defrosting is unnecessary and not recommended.
Nutrition Facts : ServingSize 1 serving, Calories 348 kcal
WONTONS IN HOT-AND-SOUR CHILI SAUCE RECIPE - (5/5)
Provided by á-174942
Number Of Ingredients 20
Steps:
- Stir the ground pork, shrimp, egg white, cilantro, ginger, sugar, salt, sesame oil and pepper together in a medium bowl, stirring rapidly with a fork in one direction until the mixture is stiff and spongy. For the Sauce: Stir the soy sauce, rice vinegar, chili sauce, green onion, chili oil, cilantro, garlic and ginger together in a small bowl until blended. For the Wontons: Place 1 heaping teaspoon of the filling in the center of each wonton wrapper. (Keep the remaining wrappers covered with damp kitchen towel or plastic wrap to prevent them from drying out.) Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges firmly to seal. Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press the two base corners firmly together to seal. Cover the folded wontons with a damp kitchen towel to prevent drying. Bring a large pot of water to a boil. Slip the wontons into the water and bring the water back to a boil. Stir occasionally, especially after the wontons are first added, to prevent them from sticking to the bottom of the pot. Cook until the wontons rise to the top of the water, about 5 minutes. Scoop the wontons into a colander with a wire skimmer or slotted spoon and drain. Toss the wontons and sauce together gently in a serving bowl until the wontons are lightly coated. Serve hot. This recipe yields 4 servings.
HOT AND SOUR ASIAN CHILI
Here's a unique twist on chili. Easy to make. Moderately spicy (cut back on the chili garlic sauce if you prefer less heat). If you like it thicker cut down the beef broth or use corn starch.
Provided by Kahu Moka
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan, heat oil. Add onion and stir fry 2 to 3 minutes until onion is transparent.
- Add ground beef and stir, breaking into pieces, until completely browned. Drain off any excess fat.
- Add black bean garlic sauce, chili garlic sauce, soy sauce and vinegar. Cook and stir about 1 minute.
- Add beef broth and diced tomatoes and bring to boil. Cover, reduce heat and simmer 5 minutes.
- To serve, ladle into soup bowls and top with fried chow mein noodles and chopped green onions. If preferred, serve over white rice.
SICHUANESE WONTONS IN CHILLI OIL SAUCE (HONG YOU CHAO SHOU)
Provided by Fuchsia Dunlop
Number Of Ingredients 16
Steps:
- Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1 1/2 tsp of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tbsp at a time. Finally, add the spring onion greens.
- Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 tsp of the pork mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
- Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare three or four serving bowls. In each bowl, place 1 tbsp sweet aromatic soy sauce (or 1 tbsp tamari soy sauce and 1/2 tsp sugar), 1 1/2 tbsp chilli oil with sediment and 1/2-1 heaped tsp of crushed garlic to taste.
- When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.
CHINESE SWEET AND SOUR SAUCE
When dining at a "family-style" Chinese restaurant in San Francisco's China Town, I tasted the absolute BEST Sweet and Sour sauce. After many attempts to re-create that special taste, I finally captured it! This can be used for Sweet and Sour chicken, pork or shrimp. It is also a good dipping sauce for Wontons. It has a very festive red-orange color.
Provided by BeachGirl
Categories Sauces
Time 15m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornstarch and water.
- Set aside.
- In saucepan heat all remaining ingredients until sugar is dissolved and liquid is hot.
- Slowly add the cornstarch and water mixture, stirring constantly until the mixture thickens, about 1 minute.
- Remove from heat.
- Serve warm or room temperature.
Nutrition Facts : Calories 120.7, Fat 0.2, Sodium 359.8, Carbohydrate 29.3, Fiber 0.1, Sugar 27.1, Protein 0.7
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- In a medium bowl, stir together all of the ingredients except the wonton wrappers until blended. Working with 2 or 3 wonton wrappers at a time and keeping the rest covered with a damp paper towel, spoon a slightly rounded teaspoon of filling into the center of each wrapper. Lightly brush the edges with water and fold to form a triangle, pressing out the air as you go. Bring the 2 pointed edges together and press to seal (like tortellini). Transfer the finished wontons to a platter lined with plastic wrap and cover with a damp paper towel while you make the rest.
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