Cheng Du Wontons (Spicy Sichuan Wontons)
Learn how to make delicious Sichuan Cheng Du wontons doused in a savory, spicy and tangy sauce.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- About 30-35 pieces of store-bought wonton wrappers
- 6 oz ground pork
- 6 oz shrimps (shelled, deveined, and finely chopped)
- 1 Tbsp corn starch
- 1 egg (beaten)
- 1 Tbsp sesame oil
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp finely chopped garlic
- 4 Tbsp finely chopped spring onion
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp chili oil
- 1 Tbsp Chinese black vinegar
- 1/4 tsp freshly ground black pepper
Instructions
- 1
Combine the pork, shrimps, corn starch, egg, sesame oil, salt, and pepper in a large bowl and mix well
- 2
Then, using a teaspoon, put a small amount of the filling in the center of each wonton skin. Bring up the opposite two sides, dampen the edges with a little water, and pinch them together to seal and you get a triangle shape. Bring the two corners together to form a "tear-drop" shape and use a little water to pinch and seal. Continue until you have used up all the filling or wonton wrappers
- 3
In a large serving platter, combine the garlic, green onion, soy sauce, sugar, chili oil, vinegar, and pepper. Stir to mix well
- 4
Prepare a large pot of cold water (this is to "freshen" your wontons after they are cooked) Bring another large pot of water to a boil. Put in the wontons and bring to a rolling boil. When it seems like it's about to boil over, pour about 1 cup of cold water into the pot. Bring it back to a rolling boil and the wontons should be done at this point. Remove them with a slotted spoon and gently dip them into a cold pot of water you prepared earlier to stop the cooking process and then remove with slotted spoon. Transfer to a serving platter. Mix gently with the sauce and serve at once