Spicy Szechuan Red Oil Wontons

Ingredients

• 1 lb Ground pork (80/20 fat ratio)
• 40 pieces Wonton wrappers
• 4 tbsp Szechuan chili oil with flakes
• 2 tbsp Chinkiang black vinegar
• 2 tbsp Light soy sauce
• 1 tsp Toasted sesame oil
• 3 cloves Minced garlic
• 2 stalks Finely chopped scallions
• 1 tsp Ginger, grated
• 1 tsp Sugar
• 1 tbsp Shaoxing rice wine
• 2 tbsp Roasted peanuts, crushed(optional)

Instructions

1. 1

   In a large bowl, combine the ground pork, grated ginger, Shaoxing wine, and half of the minced garlic. Stir vigorously in one direction until the meat becomes a sticky paste.

2. 2

   Place a teaspoon of the pork filling in the center of a wonton wrapper. Moisten the edges with water, fold into a triangle, and bring the two bottom corners together, overlapping and sealing them with a pinch.

3. 3

   Repeat the process until all filling is used, keeping the finished wontons covered with a damp cloth to prevent drying.

4. 4

   Prepare the sauce by whisking together the chili oil, black vinegar, soy sauce, sugar, sesame oil, and the remaining minced garlic in a small bowl.

5. 5

   Bring a large pot of water to a rolling boil. Carefully drop the wontons into the water in batches to avoid overcrowding.

6. 6

   Once the wontons float to the surface, continue boiling for another 2-3 minutes until the skins are translucent and the pork is cooked through.

7. 7

   Use a slotted spoon to transfer the hot wontons directly into individual serving bowls, allowing a small amount of cooking water to cling to them.

8. 8

   Drizzle the spicy red oil sauce generously over the wontons and garnish with chopped scallions and crushed peanuts before serving.