Back to 4 servings Chili oil 2 tablespoons Sichuan peppercorns, toasted and ground, for the chili oil 0.5 cup neutral cooking oil, such as canola or peanut 3 cloves garlic, finely chopped 1 tablespoon ginger, finely chopped 1 scallion, finely chopped, white and green parts separated 3 tablespoons red chili flakes, Thai or Sichuan-style 1 teaspoon sugar 0.5 teaspoon salt Wonton filling 0.25 pound shrimp, peeled, deveined and finely minced 0.5 pound ground pork, at least 20% fat 2 tablespoons scallion, finely sliced 1 tablespoon ginger, grated 2 teaspoons Shaoxing wine 2 teaspoons soy sauce 0.5 teaspoon toasted sesame oil 0.25 teaspoon salt 0.25 teaspoon sugar 0.25 teaspoon white pepper 2 teaspoons cornstarch Wontons 1 pack wonton wrappers, round or square Chili sauce 0.25 cup soy sauce, light 1 tablespoon Chinkiang black vinegar 2 teaspoons garlic, minced 1 teaspoon sugar Garnish 2 tablespoons chopped cilantro, for garnish 1 tablespoon toasted sesame seeds, for garnish
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1 Step 1: Set a dry skillet over medium heat, add the Sichuan peppercorns, and stir them around for roughly 2 minutes, just until they smell fragrant. Transfer them to a spice grinder or mortar and crush into a coarse powder.2 Step 2: Combine the garlic, ginger, scallion whites, chili flakes, sugar, salt and ground peppercorns in a heatproof bowl. Heat the oil in a small saucepan over medium-low heat until it shimmers, around 225 to 240°F (107 to 122°C), then pour it over the aromatics; it will bubble vigorously. Stir and let cool. The chili oil keeps about 30 days in a pantry.3 Step 3: Grind the shrimp to a paste in a food processor, or mince it very finely by hand. Mix it with the pork, ginger, scallion, Shaoxing wine, soy sauce, sesame oil, salt, sugar and white pepper, then stir in the cornstarch by hand for about 3 minutes until the filling looks sticky and paste-like.4 Step 4: Place about 1 teaspoon of filling in the center of each wrapper. Dampen the edges with water, fold into a triangle, press out the air and seal the edges firmly so the wontons do not burst. Keep finished wontons covered with a damp towel.5 Step 5: Whisk the soy sauce, black vinegar, minced garlic and sugar with 3 tablespoons of the chili oil, plus a spoonful of the chili flakes from the oil. Set aside.6 Step 6: Boil the wontons in batches in a large pot of rapidly boiling water, stirring gently, for 3 to 4 minutes until they float and the wrappers look translucent. Cut one open to check the filling is cooked through.7 Step 7: Lift the wontons out with a slotted spoon. Mix 2 tablespoons of the sauce with 2 tablespoons of the wonton cooking water, pour over each batch of wontons, and garnish with cilantro, scallion greens and sesame seeds. Serve at once.getsaucepan.com/r/f5bdd491-932d-5bab-8676-247657aab1d8
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