Sichuan won tons are typically doused with hot, numbing chile sauce, but this less fiery version, adapted from "Hong Kong: Food City" by Tony Tan, is more like what you'd find at Cantonese restaurants. These delicate won tons are subtly sweet, ginger-scented and filled with a tender combination of pork, egg, stock, soy sauce and Shaoxing rice wine. Eat a couple of the won tons on their own to appreciate their delicate flavor before surrounding them with chile oil sauce, which will inevitably dominate them. Scale the amount of chile oil to suit your tolerance.
Provided by Alexa Weibel
Categories dinner, snack, project
Time 5h
Yield About 40 won tons
Number Of Ingredients 19
Steps:
- Make the chile oil: Snip any stems off the chiles and discard any exposed seeds. Heat a wok or large skillet over low. Add 1/2 teaspoon oil and the chiles and cook, stirring constantly, until the chiles are fragrant, toasted and slightly darkened, about 3 minutes. Transfer the chiles immediately to a large plate and let cool completely.
- Add the cooled chiles to a food processor and pulse until coarsely chopped into small pieces. Transfer to a medium heatproof bowl. Add the remaining oil to the wok or skillet and heat over medium-high until shimmering and smoking, then immediately turn off the heat and let cool 3 minutes. Pour the warm oil over the chiles, stir to combine, then let cool 2 hours or up to overnight. (You'll have a generous 1/2 cup. Chile oil will keep, covered and refrigerated, for up to 2 months.)
- At least a couple hours before you plan to make the won tons, prepare the chile-oil sauce: In a small bowl, whisk together all the sauce ingredients to combine (makes about 3/4 cup). Add more chile oil to taste. Set aside. (Chile-oil sauce is best prepared at least a few hours in advance, and will keep a few weeks refrigerated in a covered container.)
- Prepare the filling: Put all the ingredients except the chicken stock in a medium bowl and mix well. Add the stock 1 tablespoon at a time, stirring in a circular motion until incorporated before adding the next spoonful.
- Assemble the won tons: Fill a small bowl with water and line a rimmed baking sheet with parchment paper. Working with one won-ton wrapper at a time, place 1 rounded teaspoon of pork filling in the center of the wrapper. Dip your finger in the water and run it around the edges of the wrapper. Lift and fold one corner over the filling toward the opposite corner over to form a triangle, gently pressing the air out as you seal the edges with your fingertip, then dab one of the lower corners with water and fold over to reach the other lower corner, forming a smaller triangle; pinch both corners to seal. Transfer to the parchment paper, and cover loosely with a damp kitchen towel or a sheet of plastic wrap to prevent drying out. Repeat until all the filling is used.
- Bring a large pot of water to the boil over high heat. Working in batches to avoid crowding, cook the won tons until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon. Divide the won tons among bowls, drizzle with chile-oil sauce and garnish with scallions.
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Tami Blanton
[email protected]These wontons are the perfect way to spice up your next party.
Relitile Mpitsang
[email protected]These wontons are a bit time-consuming to make, but they're definitely worth the effort.
Andleeb Andleeb
[email protected]I love how these wontons are made with fresh ingredients. They taste so much better than the frozen ones.
Stephen Osuji
[email protected]These wontons are the perfect finger food. They're easy to eat and perfect for parties.
red hatmonke
[email protected]I'm not sure what went wrong, but my wontons turned out soggy. I think I didn't fry them long enough.
John Bradon
[email protected]These wontons are a great way to use up leftover chicken. I always have some on hand in the freezer.
Caliana Frederick
[email protected]I love the combination of flavors in these wontons. The sweet and spicy sauce is perfect.
Sandra Guizock
[email protected]These wontons are the perfect comfort food. They're warm, filling, and satisfying.
Toufique Brahimi
[email protected]The wontons were a bit bland for my taste. I think I'll add some more spices next time.
Beverly James
[email protected]I'm not a big fan of spicy food, but these wontons were surprisingly mild. I could definitely eat them again.
Ginda Singh
[email protected]These wontons are the perfect appetizer for any party. They're crispy, flavorful, and addictive.
Saima Sarker
[email protected]The wontons were delicious, but the chile oil was a bit too spicy for me. Next time, I'll use less of it.
Fasil Ali
[email protected]I love how easy these wontons are to make. I can have them on the table in under 30 minutes.
Keral Alex
[email protected]These spicy wontons were a hit at my party! The chile oil added just the right amount of heat.