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These Sichuan Spicy Wontons are filled with ground pork and leek, then tossed in a vibrant Sichuan-style sauce that's loaded with umami.
30 wonton wrappers
½ leek, white part only, finely chopped
250g free-range pork mince
1 ½ tbsp water
1 ½ tbsp soy sauce
1 tbsp corn starch
1 tsp Gewürzhaus Ginger Powder
1/8 tsp Gewürzhaus White Peppercorn, ground
8 tbsp soy sauce
2 ½ tbsp Chinese black vinegar
4 tbsp water
3 tbsp Gewürzhaus Crunchy Chilli Oil Blend
2 tbsp sugar
1 tsp minced garlic
Spring onion, chopped
To make the filling, combine all of the filling ingredients in a large bowl.
Place 1 heaped teaspoons of filling in the centre of a wonton wrapper. Dip your index finger in a bowl of water and trace the edges of the wrapper with it.
Fold the wonton in half to form a rectangle shape.
Bring the two bottom corners together. Add a drop of water to those edges and press to seal. Repeat with the remaining filling and wrappers.
Bring a pot of water to the boil.
Mix all the sauce ingredients in a small bowl and set aside.
Cook the wontons on a low boil for 4 minutes or until cooked through. Drain.
Serve the dumplings topped with sauce and spring onions.
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