Chuan Wei Hun Tun (Sichuan Wontons in Chili Sauce)

By mahto

Ingredients

• Sauce:
• 50 round wonton wrappers
• 1/2 pound shrimp,ground pork, and ground chicken
• 1 egg, lightly beaten
• 1 1/2 teaspoon grated ginger
• 2 tablespoons Chinese rice wine
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 teaspoon minced garlic
• 4 tablespoons black soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon cinnamon
• 4 tablespoons chili oil
• 1 tablespoon sliced green onion

Details

Servings 4
Preparation time 45mins
Cooking time 50mins
Adapted from tarasmulticulturaltable.com

Preparation

Step 1

in a medium bowl, combine shrimp chicken pork, egg, ginger, rice wine, salt, and pepper.

Place wonton wrappers on work surface, covering those not in use with a towel. Fill a small bowl with water. Place a teaspoonful of filling in the center of the wonton wrapper. Dip your finger in the water and wet the edges of the wrapper. Fold in half over the filling, pressing the edges together to seal. Repeat until you run out of wrappers or filling.

Bring a large pot of water to a boil. Add filled wontons, a few at a time to not overcrowd, and boil until pork is cooked through, 5-8 minutes. Use a large slotted spoon to remove from water and drain. Repeat with remaining wontons.

While the wontons are boiling, place 1/4 teaspoon garlic in the bottom of 4 bowls. Add 1 tablespoon soy sauce, 1/8 teaspoon sugar, and 1/8 teaspoon cinnamon to each. Divide the cooked dumplings among the 4 bowls. Pour 1 tablespoon chili oil over each bowl and garnish with green onions. Stir to coat the dumplings in the sauce before serving