SZECHUAN SPICY WONTON RECIPES

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SPICY SICHUAN WONTONS - MARION'S KITCHEN



Spicy Sichuan Wontons - Marion's Kitchen image

One of the secrets of these epic dumplings is in the light and silky filling: pork, spring onion and ginger moistened with chicken stock and egg. Wontons can be prepped ahead and frozen or refrigerated, then cooked from frozen when you’re ready to serve them.

Provided by MARIONSKITCHEN.COM

Yield 0

Number Of Ingredients 17

250g (9 oz) pork mince
¼ cup finely sliced spring onion (scallions)
1 tbsp finely grated ginger
1/8 tsp ground white pepper
¼ cup chicken stock
2 tsp cornstarch, plus extra for dusting
1 egg
1 tsp sea salt
40 wonton wrappers
sesame seeds (optional)
Spicy Red Sauce:
4 tbsp homemade chilli oil (plus 2 tsp of the chilli powder from the oil)
4 tbsp light soy sauce
2 tbsp white vinegar
¼ clove of garlic, finely grated
2 tbsp finely sliced spring onion (scallions)
1 tbsp finely chopped coriander (cilantro) stems and leaves

Steps:

  • To make the spicy red sauce, combine the ingredients in a bowl and set aside. ? For the wonton filling, in a large bowl, place the pork, spring onion, ginger, pepper, chicken stock, cornstarch, egg and salt. Mix vigorously until smooth and sticky. ? Hold a wonton wrapper in the palm of your hand so that one corner is facing you. Place about half a teaspoon of the filling into the bottom corner of the wonton wrapper. Fold the bottom corner of the wrapper over the filling and continue rolling up the wrapper until you nearly reach the opposite corner (leave a little of the point of the opposite corner over hanging). Now lock the filling inside the wrapper by pushing both open ends of the wrapper together. Brush ends with a little water and then bring the ends together and press firmly to secure. Place onto a tray dusted with cornstarch. ? If you’re not going to cook these within a couple of hours, cover with cling film and store in the freezer. The moisture from the filling can turn the wonton wrappers sticky if left in the fridge for too long. Wontons can be cooked from frozen. ? Bring a large pot of boiling water to the boil. Cook the wontons in batches in the boiling water for 4-5 minutes or until cooked through. Drain with a slotted spoon and transfer to serving bowls. Generously spoon over the spicy red sauce and sprinkle with sesame seeds if using.

EASY SZECHUAN SHRIMP WONTON SOUP | SIMPLE. TASTY. GOOD.



Easy Szechuan Shrimp Wonton Soup | Simple. Tasty. Good. image

Spicy Szechuan shrimp wonton soup! Chicken stock, hot chili sauce, sesame oil and lime juice... flavor bomb!

Provided by June d'Arville

Categories     Lunch    Soup    Starter

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 13

2 cups chicken stock ((480 ml))
8 shrimp wontons (fresh or frozen)
2 tbsp toasted sesame oil
2 tsp soy sauce
1 tsp tomato paste
1 tsp hot chili sauce
2 tsp fish sauce
1 tsp lime juice
1 spring onion
2 tsp fresh ginger (grated)
1 shallot (chopped)
1 small garlic clove (chopped)
sesame seeds

Steps:

  • Let the wontons thaw if you bought frozen ones. Add the chopped shallot garlic to a medium saucepan. Also add half of the sesame oil and the grated ginger.
  • Place the pan over medium heat until the oil is hot. Fry the shallot and garlic gently for 6 minutes until cooked. Stir regularly. If the shallots start to burn, add a splash of water and stir well.
  • Then pour in the chicken stock. Also add the soy sauce, fish sauce, hot chili sauce, lime juice and tomato paste.
  • Stir the soup well and bring it to a good boil. Check the seasoning and add extra chili sauce, fish sauce or lime juice to taste. Also add the shrimp wontons to the soup.
  • Then turn het heat lower and let the wontons poach in the soup for 3 minutes or until cooked through. Scoop the soup and wontons into bowls. Sprinkle with sesame seeds, drizzle with the remaining sesame oil and serve hot.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

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