Szechuan Wontons

I have been eating wontons all my life, so they are not a novelty to me. I have been eating them in different varieties, such as in soups, as accompaniments for other dishes or deep fried. When I saw Szechuan Wontons recipe in my Wei Chuan Chinese Rice and Noodles cooking book, I got so curious, especially because spicy Szechuan dishes normally suit my tastebud. So I thought trying to make Szechuan wontons cannot be wrong. And... I wasn't wrong, the wontons turned out delicious!

What makes Szechuan wontons different is the sauce - the Szechuan style sauce, poured over the boiled wontons. I had made this dish twice and the second time I adjusted and added a few ingredients for the sauce to my liking.

Ingredients

Wontons

• 40 wonton skins
• 200 gr ground pork
• 100 gr chopped prawns
• 1 tbs minced ginger (optional)
  
• 2 tbs oyster sauce
• 1 tbs fish sauce
• 1 tbs sesame oil
• 1 tbs cooking wine
• 1 tsp sugar
• 1/4 tsp pepper
• 2-3 tbs chopped green onions

Mix all ingredients (except the wonton skins of course ;-)). Put a teaspoon of filling in the centre of the wonton skin. You can look at how I fold my wontons here. You can also stop in step 4, instead of going to step 6. Boil the wontons.

Szechuan Sauce

• 5 tbs chilli oil
• 4 tbs Chinkiang vinegar (black rice vinegar)
• 1 tbs minced garlic (or fried garlic)
• 1 tsp sugar
• 2 tbs chopped green onion
• 1 tsp red pepper flakes (optional)
• 1 tsp minced ginger (optional)
  

Simply mix all ingredients for the sauce, and then pour over the boiled wontons. Serve.