Sichuan Spicy Wontons Recipe

220g Ground Pork
120g Shrimp, peeled, deveined and minced

Ingredient for the filling:
½ Tbsp Cooking Wine
3g Sugar
½ Tbsp Sesame Oil,(please see Chef John’s Signature Oil-Sesame Oil for a better tasting Sesame Oil)
5g Minced Ginger
5g Minced Green Onion
½ Tbsp Soy Sauce
Salt and White Pepper, To taste
1 egg

Ingredient for the sauce:
5g Fresh Garlic, minced
Soy sauce
¼ Tbsp Oyster Sauce
20g Sugar
1 tbsp Vinegar
5g Minced Green Onion
1 tsp Sichuan peppercorn Oil (please see Chef John’s Signature Oil- Sichuan peppercorn Oil for a better tasting Sichuan peppercorn Oil)
White Sesame Pinch
½ Tbsps soy sauce
1 Tbsp Chili Oil
White Pepper , To taste

1. In a large mixing bowl, combine ground pork, shrimp and the rest of ingredient for filling. Blend well and set aside.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. In a skillet at high heat, add 1 tbsp cooking oil and minced garlic, 1 tsp Chef John’s Signature Sesame Oil, saute till fragrant.
4. Pour this garlic mixture in the bottom of serving bowl. Add soy sauce, oyster sauce, sugar, vinegar, green onion, white sesame, white pepper and about ½ cup hot chicken broth. Set aside.
5. To cook wonton: bring enough water to boil, carefully drop in wonton pieces, slowly and gently stir to prevent wonton stick to the bottom.and continually add small amount of cold water to avoid wonton wrapper breaking and to keep them more chewier. Wonton is done when it floats in boiling water.
6. Take wonton pieces out, place them on top of serving bowl. Add 1 Tbsp Chef John’s Signature Chili Oil.
7. Serve.