Stir Fried Won Tons With Szechuan Sauce Recipes

SPICY SZECHUAN WONTONS

Steps:

• In a bowl, add the ground pork, egg, green onion, ground ginger, chicken broth, cornstarch. kosher salt, and ground white pepper.
• Using chopsticks or a spoon, vigorously stir in the same direction until everything is well combined. The mix will be wet and sticky.
• Take one of the wonton wrappers in your hand, place 1 teaspoon of the mixture in the middle, gently wet two of the edges with water, bring one corner to the opposite corner to form a triangle (or a half circle if using circle wonton wrappers). Seal the wonton making sure you press all the air bubbles out.
• Next moisten the two bottom points of the wonton, make a little dent in the center of the wonton filling, and then bring together bottom points to form a sort of boat shape. Repeat until all of the mixture is used. You'll get around 36-40 wontons.
• If not using wontons right away, place on a tray, freeze, and then transfer into a ziplock or container once frozen. When ready to use, just cook wontons straight from freezer.
• Boil: bring a pot of water to a boil, add the wontons (making sure not to overcrowd), and cook for 5-7 minutes or until all the wontons are floating to the top. Occasionally stir the wontons so they don't stick to the bottom of the pot.
• Steam: add wontons to a steamer and steam for 5-7 minutes or until cooked through.
• Fry: ONLY pan fry if using thicker wonton sheets. This is a wetter batter so you don't want to run the risk of the wontons exploding. Heat 1-2 tablespoons of oil in a skillet over medium-high heat, add the wontons and fry for about 1-2 minutes or until the bottom is golden brown. Lower the heat to medium, add about ¼-½ cup of water to the skillet, cover, and cook for an additional 5-7 minutes or until the wontons are cooked through.
• Serve the wontons with the spicy Szechuan sauce!
• Mix all of the ingredients but the sesame seeds in a bowl. This sauce makes enough for two-three servings (12-18 dumplings).
• Pour sauce over wontons when ready to use.
• Use sesame seeds to garnish the dish.

WON TON SICHUAN-STYLE

Steps:

• Blend the garlic, ginger, coriander, scallions or green onions, peppercorns and chili paste with garlic. Set aside.
• Blend the wine, vinegar and cornstarch. Stir to blend. Add the monosodium glutamate, sugar, sesame oil and soy sauce. Blend and set aside.
• Cook the won ton and drain. Set aside.
• Heat a wok or skillet and, when it is almost smoking, add the corn oil. Immediately add the garlic and ginger mixture. Cook, stirring, 30 seconds.
• Add the won ton and stir quickly. Add the cornstarch mixture and cook, stirring, 30 seconds. Spoon the won ton onto a serving dish. Serve piping hot in small bowls.