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RECIPE
27 INGREDIENTS 10 STEPS 55min

Cantonese-Style Wontons with Sichuan Chili Oil

5.0
2 Ratings
This wonton recipe for Chinese New Year is a great representation of the mix of Chinese regional cuisine. Cantonese-Style pork and shrimp filling and Sichuan chili oil create a great combination and unforgettable taste.
Cantonese-Style Wontons with Sichuan Chili Oil Recipe | SideChef
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This wonton recipe for Chinese New Year is a great representation of the mix of Chinese regional cuisine. Cantonese-Style pork and shrimp filling and Sichuan chili oil create a great combination and unforgettable taste.
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
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Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.SideChef.com
55min
Total Time
$3.36
Cost Per Serving

Ingredients

Servings
6
US / METRIC
40
Wonton Wrappers
3.5 oz
deshelled and cut into quarters
1/2 Tbsp
1 clove
Garlic , minced
1/2 Tbsp
Oyster Sauce
1/2 Tbsp
1
just the white
1/2 tsp
Sesame Oil
1/2 tsp
as needed
Water
5 cups
Chicken Broth
depending on the size of the pot

Chili Oil Sauce

1 Tbsp
Sichuan Peppercorns
1 Tbsp
Finely Chopped Scallions
2 cloves
Garlic , minced
1 1/2 Tbsp
Sesame Paste
1 1/2 Tbsp
Red Chili Powder
or ½ tsp Cayenne Pepper or to taste
1 Tbsp
White Sesame Seeds
1 1/2 Tbsp
Distilled White Vinegar
1 1/2 Tbsp
1 1/2 Tbsp
Oyster Sauce
1/2 cup
Chili Oil

Garnish

to taste
Scallions , chopped
to taste
Peanuts , crushed
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Nutrition Per Serving

VIEW ALL
CALORIES
966
FAT
34.1 g
PROTEIN
34.0 g
CARBS
128.8 g

Author's Notes

If you want to prepare the wontons more than 24 hours in advance, dust them with flour, then wrap and freeze them until ready to eat.

Cooking Instructions

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Step 1
In a large mixing bowl, mix ground Ground Pork (7 oz) , Shrimp (3.5 oz) , Garlic (1 clove) , Fresh Ginger (1/2 Tbsp) , Oyster Sauce (1/2 Tbsp) , Soy Sauce (1/2 Tbsp) , Granulated Sugar (1/2 tsp) , Egg White (1) , Sesame Oil (1/2 tsp) , Corn Starch (1 tsp) , and Salt (1/2 tsp) .
Step 2
Take 1 Wonton Wrappers (40) in your palm. Place 1 Tbsp of the meat mixture on the bottom third of the wrapper.
Step 3
Fold it horizontally, leaving 1-centimeter of exposed wrapper at the top. Use your thumbs to press around the meat to create a sealed pocket.
Step 4
Dip your pointer finger in Water (as needed) and use it to seal the top of the wrapper.
Step 5
Turn the wrapper 180 degrees. Use your thumbs again to fold the edges to overlap each other.
Step 6
Dip your pointer finger in Water (as needed) again and seal the overlapped edges. Repeat until filling is gone. Place completed wontons on a floured board or tray and set them aside until you are ready to eat.
Step 7
Prepare the chili oil: In a heatproof bowl, add Sichuan Peppercorns (1 Tbsp) , Scallions (1 Tbsp) , Garlic (2 cloves) , Sesame Paste (1 1/2 Tbsp) , Red Chili Powder (1 1/2 Tbsp) , White Sesame Seeds (1 Tbsp) , Distilled White Vinegar (1 1/2 Tbsp) , Soy Sauce (1 1/2 Tbsp) , Oyster Sauce (1 1/2 Tbsp) , and Granulated Sugar (1 pinch) .
Step 8
In a small saucepan heat up the Chili Oil (1/2 cup) until it bubbles when you stick a chopstick in it. Slowly pour the hot oil over the spice mixture.
Step 9
In a large stockpot bring Chicken Broth (5 cups) to boil over high heat. Place the wontons in the pot. Stir immediately so the wontons don’t stick to the bottom of the pan. When they are cooked, they will float to the top, about 8-10 minutes. Cook in batches.
Step 10
Using a slotted spoon, portion wontons into bowls. Drizzle with chili oil and garnish with Peanuts (to taste) and Scallions (to taste) . Serve immediately.

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2 Ratings
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Nutrition Per Serving
Calories
966
% Daily Value*
Fat
34.1 g
44%
Saturated Fat
6.8 g
34%
Trans Fat
0.0 g
--
Cholesterol
104.4 mg
35%
Carbohydrates
128.8 g
47%
Fiber
4.8 g
17%
Sugars
1.9 g
--
Protein
34.0 g
68%
Sodium
2821.8 mg
123%
Vitamin D
0.2 µg
1%
Calcium
215.0 mg
17%
Iron
9.5 mg
53%
Potassium
402.9 mg
9%
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