4 servings
60 min. total
Totally Doable
Rainy Day Craving Fix
Originating from Sichuan Province, China, this dish is celebrated for its fiery flavors and comforting qualities. Sichuan cuisine, renowned for its bold and spicy flavors, often incorporates chili oil as a key ingredient. The dish is believed to have emerged from street vendors catering to busy workers and travelers, offering a quick, satisfying, and affordable meal. When faced with gloomy weather or emotional challenges, the spicy punch of the chili oil combined with the comforting wonton texture brings solace and comfort, making it the perfect antidote to a dreary day. The simplicity of its ingredients and preparation make it a perfect choice when you’re seeking comfort food without the hassle.
Pork Wonton in Red Chili Oil
紅油豬肉雲吞
(hung yáu zyu yuk wán tán)
What You'll Need
Tools For The Tasks
Let's Get Cooking!
To make Pork Wontons in Red Chili Oil, start by preparing the filling. Combine hand-chopped pork shoulder with chopped scallion greens, minced garlic, egg, cornstarch, light soy sauce, pepper powder, and salt. Mix well, and set aside. In another bowl, prepare the dressing by combining chili oil, chili residue, flavored soy sauce, black vinegar, minced garlic, and sugar. Next, assemble the wontons by placing a teaspoon of filling in the center of each wonton wrapper. Boil the wontons in batches until they float to the top or the wrappers turn translucent. Using a spider strainer, transfer the cooked wontons to a serving bowl. Mix boiling water with the prepared sauce and pour over the wontons. Garnish with scallions, and serve hot.
Beyond The Recipe
On Pork
Store-bought ground pork shoulder is also suitable for the filling. Alternatively, you can blend the ground pork shoulder with the filling ingredients in a blender to create a paste-like consistency.
On Heat
The traditional recipe typically includes a generous amount of heat, which I personally enjoy. However, feel free to adjust the heat level by reducing the amount of chili oil and its residue accordingly.
On Consistency
If you prefer your wontons to be dry, simply pour the dressing over them without adding boiling water. However, if you prefer a broth, you can add a cup of boiling water to the dressing.
On Wrappers
Fresh wonton wrappers are preferred over dried ones, as they are softer and easier to work with. Their pliability makes folding and sealing them simpler, especially for novice cooks.
Pork Wonton in Red Chili Oil (hung yáu zyu yuk wán tán)
Course: Dim SumCuisine: SichuanYield
4
servingsPrep Time
45
minutesCooking Time
15
minutesCalories
535
kcalA classic Chinese dish that hails from the Sichuan Province, known for its robust and spicy taste, features delicate wontons filled with savory pork, immersed in a fiery red chili oil. It is a fundamental part of Sichuan cuisine, admired for its delightful mix of spiciness and savory flavors. This dish goes beyond just being delicious; it turns into a comforting meal for a rainy day. The warmth of the broth warms you up, the intricate flavors captivate your taste buds, and the familiar pork and chili oil taste provides a soothing embrace.
INGREDIENTS
- For the mains:
1 packet Wonton Wrappers (20 wrappers) (fresh)
- For the stuffings:
4 oz. Pork Shoulder (approx. 113g) (hand-chopped)
2 Stalk Scallions (greens) (chopped)
1 Egg
1 tsp Cornstarch
1 tsp Light Soy Sauce
1/4 tsp Pepper Powder (black)
1/4 tsp Salt
- For the dressing:
8 tbsp Chili Oil (homemade) (plus 1 tbsp chili residue)
4 tbsp Flavored Soy Sauce (homemade)
1 tbsp Black Vinegar
2 Cloves Garlic (minced)
1 tsp Sugar
- For the garnish:
A sprinkle of (chopped) scallions (greens)
DIRECTIONS
- Preparation steps:
- Let's begin making this recipe by using some hand-chopped pork shoulder. A finer texture works perfectly for the stuffing. Transfer the pork to a bowl.
- Next up, let's chop some scallion greens and mince some cloves of garlic.
- Now, let's get the fillings ready for the wontons. In the same bowl with the pork, add the scallion greens, egg, cornstarch, light soy sauce, pepper powder, and salt. Mix everything well and set it aside for a few minutes.
- While that's resting, in another bowl, let's combine chili oil, chili residue, flavored soy sauce, black vinegar, garlic, and sugar. Mix the dressing thoroughly.
- Folding steps:
- Now, let's focus back on the wontons. Take a wonton wrapper and place around a teaspoon of filling in the middle. Use your finger to dampen the edges with water (it acts like glue) and fold it in half to create a rectangle. Bring the two outer corners together so they slightly overlap, add a touch more water, and press to seal. Place the wonton on a plate lined with parchment paper to avoid sticking. Cover them with a moist paper towel to keep them from drying out.
- Please continue using the same folding technique for the remaining wontons.
- Cooking steps:
- Bring a pot of water to a boil. Over medium heat, gently place about 5–6 wontons (depending on the pot size) in the water without overcrowding. Stir gently and consistently to prevent sticking. Cook in batches.
- Continue cooking until the wontons float to the top or until the wrappers turn slightly translucent, which should take around 2 to 3 minutes (preferably keeping them al dente).
- Using a spider strainer, transfer the wontons to a serving bowl. Pour about 1/4 cup of boiling water into the sauce and mix well. Drizzle the sauce over the wontons and garnish with some fresh scallions.
If you're wondering
You can substitute pork shoulder with cuts like pork loin or leaner pork belly. Aim for cuts with a good balance of lean meat and fat for the best flavor and texture.
Fresh wonton wrappers are ideal due to their softness and pliability, but they are less accessible unless homemade. Alternatively, you can use store-bought wonton wrappers. If frozen, ensure to thaw them before use.
Chili residue refers to the sediments of chilies leftover after making chili oil. These contain concentrated chili flavor and some heat.
While black vinegar offers a unique depth of flavor, you can substitute it with white rice vinegar as a milder alternative. Keep in mind that white rice vinegar lacks the same complexity. Consider adding a touch of dark soy sauce for a richer taste. Alternatively, balsamic vinegar can be used, but in smaller quantities (half the amount of black vinegar in the recipe) due to its stronger and sweeter profile. Apple cider vinegar is also an option, but you may need to add a bit of sugar to replicate the sweet-tart flavor of black vinegar.
Yes, you can add vegetables like finely chopped cabbage, carrots, or mushrooms to the filling for added flavor and texture. Just ensure they are finely diced or shredded to prevent the wontons from tearing.
Absolutely! You can prepare the chili sauce ahead of time and store it in the refrigerator. Just remember to reheat it before drizzling over the wontons for the best flavor.