Sichuan Spicy Wontons in Chili Sauce

Ingredients

• Wonton wrappers

  (includes egg roll wrappers)

  40 wrapper, wonton or 320g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Tofu

  Raw, firm, prepared with calcium sulfate

  7 oz or 198g

• Mushrooms

  Portabella, exposed to ultraviolet light, raw

  7 oz or 198g

• Leeks

  (bulb and lower leaf-portion), raw

  60g

• Carrots

  Raw

  100g

• Cabbage

  Chinese (pe-tsai), raw

  7 oz or 198g

• Garlic

  Raw

  2 clove or 6g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Rice Vinegar

  Ka-Me

  1 tablespoon or 100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chili sauce

  Peppers, hot, immature green, canned

  ⅔ cup or 163g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Rice Vinegar

  Ka-Me

  ⅔ tablespoon or 67g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

Directions

1. *Note: Check out the step-by-step guide above for visual instruction!
2. Wonton Wrappers
3. First, prepare the wonton wrappers according to this recipe. (Or use store-bought wrappers).
4. Vegetable Filling
5. Press the tofu well to remove any excess liquid, then crumble it. Finely chop the vegetables (as shown in the photo above).
6. Heat the sesame oil in a large pan or skillet. Fry the tofu, mushrooms, and leeks over high heat for about 2-3 minutes until they are slightly browned. Then add the carrots and napa cabbage and saute for another 3 minutes, until the vegetables are tender, stirring occasionally.
7. Finally, add the garlic, ginger, soy sauce, rice vinegar, and spices and steam for another minute to allow the flavors to develop. Then set aside to cool.
8. Fold Wontons
9. Place one heaped teaspoon of filling in the middle of each wonton wrapper. Moisten the outer edges with some water, then fold one corner diagonally over the filling to form a triangle and press the edges together firmly to seal (see step-by-step pictures above). Then fold the long outer corners towards the middle so one overlaps the other. Pinch them together firmly to seal, using some water as needed so the dough sticks together better.
10. Repeat this process until the wrappers are used up. (The dough tends to dry out quickly, so be sure to keep everything covered while you work).
11. Now you can freeze the uncooked wontons (see recipe notes*) or cook them.
12. Cook Wontons
13. Bring a large pot of water to a gentle boil. Then carefully add in the wontons, but please do not overcrowd the pot. Let them simmer for 2-3 minutes or until they float on the surface and look transparent, stirring occasionally to prevent them from sticking to the bottom.
14. Remove them with a slotted spoon, drain and put them in a bowl. (Optionally, you can also deep-fry the wontons, as instructed in this recipe or cook them in a dumpling soup).
15. Chili Sauce
16. Mix together all ingredients for the sauce and season to taste. If you want the sauce thinner, you can stir a bit of the wonton cooking water into the sauce. (Alternatively, you can also make this dumpling dipping sauce).
17. Pour the sauce over the wontons. Sprinkle with sesame and fresh spring onions and enjoy!
18. Recipe by: Bianca Zapatka (source: https://biancazapatka.com/en/sichuan-spicy-wontons/)

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