Won Ton Sichuan Style Recipes

SICHUAN SPICY WONTONS

Steps:

• Next, add all of the wonton filling ingredients to a bowl (everything from the pork to the white pepper) and whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a little bit like a paste.
• To make the wontons, take a wrapper, and add about a teaspoon of filling. Use your finger to coat the edges with water or egg wash (this helps the two sides seal together).
• Fold the wonton in half so you have a rectangle shape. Bring together the two outer corners so they overlap slightly, add another drop of water or egg wash, and press to seal.
• Keep assembling until all the filling is gone, which should make you about 18 wontons. Like all wonton recipes, you can double or triple the batch, eat some, then freeze the rest for another day. Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
• Boil a pot of water for the wontons. While the water is coming to a boil, make the sauce by mixing all of the ingredients together in a small mixing bowl. If you like spicy, add more of the chili peppers and not just the oil from your homemade chili oil. This recipe makes enough for 18 or 20 wontons.
• Give the boiling water a good stir and drop the wontons in, being careful not to crowd them. Continue stirring so they do not stick. Adjust the heat to achieve a low boil, and cook the wontons for about 2 minutes or until the wrappers begin to look translucent. I like mine a little bit al dente, so I take them out right at 2 minutes when they float to the top.
• Use a slotted spoon to drain the water and transfer the wontons to a serving bowl. Stir in 1/4 cup of the boiling water into your sauce, then pour the sauce over the wontons. Garnish with scallion if using and serve!

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.

SHUN LEE WEST'S SICHUAN WON TONS

Steps:

• Combine all ingredients except last 4 in large mixing bowl. Mix in one direction with chopsticks until all ingredients are well blended. Refrigerate 4 hours.
• Combine all sauce ingredients, mix thoroughly and set aside.
• Into each won ton skin place a tablespoon of filling. Wet 4 edges with water, fold over and seal. Then wet 2 corners of folded side and pull those together. Overlap and press them together to seal, creating won ton. Repeat until all filling is used.
• Bring water to boil. Add teaspoon peanut oil and teaspoon salt. Place won ton in water, stir with wooden spoon and cook for about 5 minutes until done. Run cold water into pot to prevent sticking; remove won ton.
• Place won ton on a serving dish, pour sauce over and serve.