Best Stir Fried Wontons With Sichuan Sauce Recipes

SICHUAN SPICY WONTON IN RED OIL (红油抄手)

Steps:

• Combine all the ingredients for the aromatic water in a small bowl. Stir to mix well and let infuse for 20 minutes. Strain and discard all the solid ingredients.
• Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
• Add the minced pork into a medium-sized bowl. Add the aromatic water, egg, cornstarch, and white pepper powder. Mix until it forms a smooth and sticky paste.
• Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon filling for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press them together to lock the filling inside the wrapper. Place on a big plate, a finger's width apart.
• When you've finished 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.
• If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
• Bring a large pot of water to boil. Add the wontons, 20 at a time. Stir gently with a spatula constantly, to prevent them from sticking to the bottom. Cook until the wontons are floating on top, about 2 to 3 minutes. Transfer 7 to 8 wontons into each bowl. Pour 2 tablespoons of the sauce, and 2 tablespoons of the hot broth used to boil the wontons, and serve.
• Mix the wontons well to coat them with sauce. Enjoy!
• If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
• Bring a large pot of water to a boil over high heat. Add wontons. Stir gently to prevent from sticking. Cook until bringing the water to a boil again. Turn to medium low heat. Cover the pot with a small gap on one side, to prevent from boiling over. Continue boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot the entire time and monitor the broth. If the broth starts to boil over, uncover and stir, then replace the cover. Uncover, continue cooking for another minute, or until the wontons are cooked through.

SPICY SZECHUAN WONTONS

Steps:

• In a bowl, add the ground pork, egg, green onion, ground ginger, chicken broth, cornstarch. kosher salt, and ground white pepper.
• Using chopsticks or a spoon, vigorously stir in the same direction until everything is well combined. The mix will be wet and sticky.
• Take one of the wonton wrappers in your hand, place 1 teaspoon of the mixture in the middle, gently wet two of the edges with water, bring one corner to the opposite corner to form a triangle (or a half circle if using circle wonton wrappers). Seal the wonton making sure you press all the air bubbles out.
• Next moisten the two bottom points of the wonton, make a little dent in the center of the wonton filling, and then bring together bottom points to form a sort of boat shape. Repeat until all of the mixture is used. You'll get around 36-40 wontons.
• If not using wontons right away, place on a tray, freeze, and then transfer into a ziplock or container once frozen. When ready to use, just cook wontons straight from freezer.
• Boil: bring a pot of water to a boil, add the wontons (making sure not to overcrowd), and cook for 5-7 minutes or until all the wontons are floating to the top. Occasionally stir the wontons so they don't stick to the bottom of the pot.
• Steam: add wontons to a steamer and steam for 5-7 minutes or until cooked through.
• Fry: ONLY pan fry if using thicker wonton sheets. This is a wetter batter so you don't want to run the risk of the wontons exploding. Heat 1-2 tablespoons of oil in a skillet over medium-high heat, add the wontons and fry for about 1-2 minutes or until the bottom is golden brown. Lower the heat to medium, add about ¼-½ cup of water to the skillet, cover, and cook for an additional 5-7 minutes or until the wontons are cooked through.
• Serve the wontons with the spicy Szechuan sauce!
• Mix all of the ingredients but the sesame seeds in a bowl. This sauce makes enough for two-three servings (12-18 dumplings).
• Pour sauce over wontons when ready to use.
• Use sesame seeds to garnish the dish.

STIR-FRIED WONTONS WITH SICHUAN SAUCE

Steps:

• Peel shrimp. Make a shallow cut lengthwise down back of each shrimp wash out vein. Chop shrimp finely. Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and white pepper. Mix ketchup, Hoisin sauce, chili paste and soy sauce.Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling pinch left corner to right corner to seal. Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out.) Heat water to boiling in Dutch oven add wontons. Heat to boiling reduce heat. Simmer uncovered 2 minutes drain. Immediately rinse wontons in cold water cover with iced water to keep them from sticking together.Heat vegetable oil in 12-inch skillet, over high heat, add ketchup mixture. Heat to boiling, stirring constantly. Add wontons cook uncovered 3 minutes.24 appetizersFried Wontons: Fill wontons as directed above except omit cooking in water and ketchup mixture. Heat oil (1 1/2 inches) in wok to 350°. Fry 8 to 10 wontons at a time, turning 2 or 3 times, 3 minutes until golden brown. Drain on paper towels. Serve warm or cold with Hot Mustard (see Appetizers & Cold Dishes) or a sweet-and-sour sauce (see Appetizers & Cold Dishes: Plum Sweet-and-Sour Sauce or Red Sweet-and-Sour Sauce).From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SICHUANESE WONTONS IN CHILLI OIL SAUCE (HONG YOU CHAO SHOU)

Steps:

• Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1 1/2 tsp of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tbsp at a time. Finally, add the spring onion greens.
• Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 tsp of the pork mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
• Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare three or four serving bowls. In each bowl, place 1 tbsp sweet aromatic soy sauce (or 1 tbsp tamari soy sauce and 1/2 tsp sugar), 1 1/2 tbsp chilli oil with sediment and 1/2-1 heaped tsp of crushed garlic to taste.
• When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.

STIR-FRIED WON TONS WITH SZECHUAN SAUCE

Steps:

• Peel shrimp.
• Make a shallow cut lengthwise down back of each shrimp; wash out vein.
• Chop shrimp finely.
• Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and white pepper.
• Place 1/2 teaspoon shrimp/pork mixture in center of won ton skin. (Cover remaining skins with plastic wrap to keep them pliable.)
• Fold bottom corner of won ton skin over filling to opposite corner, forming a triangle.
• Brush right corner (not the whole side, just the corner) of triangle with egg white; bring corners together and press to seal.
• Repeat with remaining won ton skins. (Cover filled won tons with plastic wrap to keep them from drying out.)
• Heat 5 cups water to boiling in Dutch oven; add won tons.
• Heat to boiling; reduce heat.
• Simmer uncovered 2 minutes; drain.
• Immediately rinse won tons in cold water; cover with ice water to keep them from sticking together.
• Mix ketchup, Hoisin sauce, chili paste and soy sauce; set aside.
• Heat vegetable oil in 12-inch skillet over high heat; add ketchup mixture.
• Heat to boiling, stirring constantly.
• Add won tons; cook uncovered 3 minutes.