Sichuan Spicy Wontons

Step 1

Make the filling: In a medium bowl, combine 0.5 lb ground pork with 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice wine, 1 teaspoon finely minced fresh ginger, 2 finely minced garlic cloves, 2 finely chopped scallion stalks, and 0.5 teaspoon cornstarch. Stir with chopsticks or a fork in one direction until the mixture becomes sticky and slightly fluffy — this helps it bind together. Set aside.

Step 2

Prepare the spicy oil: Toast 2 tablespoons Sichuan peppercorns in a dry 8-inch skillet over medium heat, shaking occasionally, until fragrant and you hear gentle popping sounds, about 2-3 minutes. Transfer to a small bowl and let cool for 1 minute, then coarsely crush with the bottom of a glass or a mortar and pestle. Set aside.

Step 3

Have a small bowl of water and a shallow plate ready for assembly — the water is your seal.

Step 4

Place a single wonton wrapper on a dry work surface in front of you in a diamond orientation (one corner pointing toward you). Spoon about 1 teaspoon of the pork filling into the center of the wrapper — don't overstuff or it will burst. Dip your finger in the water and trace a wet line along all four edges of the wrapper.

Step 5

Fold the bottom corner up and over the filling, pressing gently to seal the filling and create a triangle. Bring the two side corners up and over the top corner, then pinch and seal the three overlapping corners together firmly — this is the classic wonton purse shape. Place on a parchment-lined plate. Repeat with remaining wrappers and filling. You should have about 30 wontons.

Step 6

While you finish assembling, bring a large pot of water (at least 3 quarts) to a rolling boil over high heat. Working in batches of 10-12 wontons, carefully drop them into the boiling water. They will sink immediately, then float to the surface after 1-2 minutes. Let them boil for another 2-3 minutes after they float — they should feel firm when you nudge one gently with a spoon. Skim with a slotted spoon and transfer to a colander to drain.

Step 7

While the wontons cook, make the spicy sauce: Heat 0.5 cup neutral oil in a small saucepan over medium-low heat. Once shimmering, add 3 thinly sliced garlic cloves and cook gently until pale gold and fragrant, about 1-2 minutes — don't brown them or they'll turn bitter. Remove from heat.

Step 8

In a medium serving bowl, combine 3 tablespoons soy sauce, 2 tablespoons black vinegar, 1 tablespoon sesame oil, the toasted crushed Sichuan peppercorns, 3 tablespoons chili flakes, and 0.5 teaspoon sugar. Whisk to combine.

Step 9

Pour the warm garlic oil (with garlic slices) over the sauce mixture and stir well to combine — the oil carries the peppercorn and chili flavors and emulsifies slightly. Taste and adjust seasoning: add more vinegar for tang, more soy for salty depth, or more chili flakes for heat.

Step 10

Transfer the drained wontons to a serving bowl and pour the spicy sauce over top, stirring gently to coat evenly. Garnish with 2 tablespoons chopped fresh cilantro, 2 sliced scallion stalks, and 1 teaspoon sesame seeds. Serve immediately while the wontons are still warm — the contrast between the tender filling and the numbing, fiery sauce is what makes this dish special.