Spicy Sichuan Chili Wontons with Peanuts

Crispy pan-fried wonton with spicy pork filling, drizzled with a fiery Sichuan chili sauce with Sichuan pepper and toasted peanuts. A bold snack that tastes like street food.

By yumbelo-Küche · 2 servings · 45 minutes

Ingredients

• 16 Stück Wonton wrappers
• 150 g Ground pork
• 2 Stück Spring onions
• 1 Stück Garlic clove
• 1 TL Ginger, grated
• 1 EL Soy sauce
• 1 TL Sesame oil
• 1 EL Cooking oil
• Salt
• 1 EL Chili oil
• 1 EL Chinkiang black vinegar
• 1 TL Sugar
• 1 TL Sichuan peppercorns, ground
• 20 g Peanuts, unsalted

Method

1. Toast the peanuts in a dry pan until golden brown, let them cool and chop them coarsely.
2. Trim the spring onions and cut the white and green parts separately into fine rings. Finely chop the garlic.
3. Knead the ground pork with the white part of the spring onions, garlic, ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Sichuan peppercorns and a pinch of salt in a bowl until the mixture is vigorously combined and slightly sticky.
4. For the sauce, stir together 1 tbsp chili oil, 1 tbsp black vinegar, 1 tsp sugar and 1 tbsp soy sauce in a small bowl. Keep the chili oil and sauce separate.
5. Place one teaspoon of filling on each wonton wrapper, brush the edges with a little water and fold into triangles or pouches, pressing out the air as you go.
6. Heat cooking oil in a nonstick pan. Fry the wontons in batches for 2 to 3 minutes until the bottoms are golden brown.
7. Pour about 80 ml water into the pan, immediately cover with a lid and steam the wontons for 4 to 5 minutes, until the water has evaporated and the filling is cooked through.
8. Transfer the wontons to plates, drizzle with the sauce and sprinkle with the green spring onion rings and the peanuts.