← Nouns Cooking · Chinese

Ingredients

• 1 tsp whole Sichuan peppercorns
• 1 tbsp Ginger, minced
• 1 Spring onion, chopped
• 3 tbsp boiling water
• 250 g Minced pork
• 1 Eggs
• 1 tsp light soy sauce
• 2 tsp Cornflour (cornstarch)
• ¼ tsp Salt
• ¼ tsp White pepper
• 30 square wonton wrappers
• 6 tbsp chilli oil with its sediment
• 3 tbsp light soy sauce
• 1 tbsp Sugar
• 1 tbsp Chinese black vinegar
• 3 cloves Garlic, grated
• 1 Spring onion, thinly sliced
• 1 tsp Sesame seeds (optional)

Method

1. Put the Sichuan peppercorns, ginger and chopped spring onion in a small bowl, pour over the boiling water and leave to cool for 10 min. Strain, keeping the fragrant water.
2. Stir the pork in one direction while adding the scented water a spoonful at a time, until it is all absorbed. Mix in the egg, soy sauce, cornflour, salt and white pepper until sticky.
3. Put a teaspoon of filling in the centre of a wrapper, wet the edges, fold into a triangle and press out the air. Bring the two side corners together and pinch to seal. Repeat with the rest.
4. Mix all the sauce ingredients in a bowl, stirring until the sugar dissolves, and divide between serving bowls.
5. Bring a large pot of water to the boil. Cook the wontons in batches for 3–4 min, until they float and the filling is cooked through.
6. Lift the wontons straight into the bowls of sauce, toss gently, sprinkle with sesame seeds and eat hot.

Tips

• Contains egg, soy, wheat and sesame.
• Freeze uncooked wontons on a tray; cook them from frozen for 5–6 minutes.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Red House Spice