Sichuan Chilli Wontons

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Mix pork with ginger, spring onion, soy and a spoon of water until tacky. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

3. 3

   Fill and seal wonton wrappers, pressing out air.

4. 4

   Whisk vinegar, chilli oil, sesame paste, sugar and pepper in serving bowls. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

5. 5

   Boil wontons gently until they float and the filling is cooked. Start timing only after the liquid returns to a steady boil; check after 5 minutes and continue only until the stated texture is reached.

6. 6

   Transfer with a little cooking water and toss in the sauce. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.