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RECIPE
27 INGREDIENTS10 STEPS55MIN

Cantonese-Style Wontons with Sichuan Chili Oil

5.0
2 Ratings
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This 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.

55MIN

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
6
Serves 6
40
Wonton Wrappers
3.5 oz
deshelled and cut into quarters
1/2 Tbsp
Minced  Fresh Ginger
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
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CALORIES
969
FAT
34.1 g
PROTEIN
34.2 g
CARBS
129.5 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 until ready to eat.

Directions

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Step 1
In a large mixing bowl, mix ground Sesame Oil (1/2 teaspoon), Salt (1/2 teaspoon), Shrimp (100 gram), Corn Starch (1 teaspoon), Oyster Sauce (2 teaspoon), Garlic (1 clove), Granulated Sugar (1/2 teaspoon), Fresh Ginger (1/2 tablespoon), Soy Sauce (2 teaspoon), Ground Pork (200 gram), and Egg (1).
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 White Sesame Seeds (1 tablespoon), Sichuan Peppercorns (1 tablespoon), Scallion (1 tablespoon), Soy Sauce (1 1/2 tablespoon), Oyster Sauce (1 1/2 tablespoon), Granulated Sugar (1 pinch), Distilled White Vinegar (1 1/2 tablespoon), Garlic (2 clove), Sesame Paste (1 1/2 tablespoon), and Red Chili Powder (1 1/2 tablespoon).
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 cup) 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 Scallion (to taste). Serve immediately.

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Nutrition Per Serving
Calories
969
% Daily Value*
Fat
34.1 g
44%
Saturated Fat
6.8 g
34%
Trans Fat
0.0 g
--
Cholesterol
104.4 mg
35%
Carbohydrates
129.5 g
47%
Fiber
4.9 g
18%
Sugars
1.9 g
--
Protein
34.2 g
68%
Sodium
2819.3 mg
123%
Vitamin D
0.2 µg
1%
Calcium
218.7 mg
17%
Iron
9.6 mg
53%
Potassium
410.9 mg
9%
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