Spicy Sichuan Wontons in Chili Oil

Delicious wontons bathed in a fiery and flavorful chili oil sauce, infused with Sichuan peppercorns for that signature numbing sensation. Perfect as a snack or light meal.

Prep Time

15 minutes

Total Time

25 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£1.70

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

24piecesWontons(Store-bought or homemade, either fresh or frozen. If frozen, no need to thaw.)

£4.50

3tablespoonsSoy Sauce(Regular or light soy sauce. Adjust to taste.)

£0.15

2tablespoonsBlack Vinegar(Chinese black vinegar (Chinkiang vinegar) preferred, but balsamic vinegar can be substituted.)

£0.20

3clovesGarlic(Minced)

£0.10

1teaspoonSichuan Peppercorns(Lightly toasted and crushed)

£0.35

4tablespoonsChili Oil with Sediment(Adjust to your spice preference. Good quality chili oil is key.)

£0.75

1teaspoonSesame Oil

£0.10

0.5teaspoonSugar(Optional, balances the flavors.)

£0.01

2stalksScallions(Thinly sliced, for garnish)

£0.50

1teaspoonSesame Seeds(Toasted, for garnish)

£0.15

Total Cost

£6.81

£1.70 per serving

The Method

1
Bring a large pot of water to a boil.
2
While the water is heating, prepare the sauce: In a small bowl, combine soy sauce, black vinegar, minced garlic, crushed Sichuan peppercorns, chili oil, sesame oil, and sugar (if using). Mix well.
3
Once the water is boiling, add the wontons. Cook according to package directions (usually 3-5 minutes for fresh, longer for frozen, until they float to the surface).
4
Use a slotted spoon to transfer the cooked wontons to individual serving bowls.
5
Pour the chili oil sauce over the wontons.
6
Garnish with sliced scallions and toasted sesame seeds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (200g)

450 kcal / 1883 kJ

Carbs

30g

12% of RDA

Fat

30g

43% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

5 g

6% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of chili oil to your preferred level of spiciness.

For a deeper flavor, lightly toast the Sichuan peppercorns in a dry pan before crushing them.

Don't overcrowd the pot when cooking the wontons, or they may stick together.

If using frozen wontons, add them to the boiling water a few at a time to prevent the water temperature from dropping too drastically.

Cooking Equipment

Large pot

Small saucepan

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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