The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun. See Matt Gross’s article Flavors of Sichuan for information on hard-to-find ingredients. This recipe first appeared in our March 2013 issue along with Gross’s story Capital of Heat.
- 1 1⁄2 lb. ground pork
- 3 tbsp. cornstarch
- 2 tbsp. dry sherry
- 2 tbsp. light soy sauce
- 1 tbsp. Chinese rice wine
- 4 cloves garlic, minced
- 40 (3 1/2″) square wonton wrappers
- 1 egg, beaten
- 1⁄2 cup hong you (Sichuan red chile oil or use store-bought), plus more for serving
- 2 tbsp. Chinkiang black vinegar, plus more for serving
- 1 (4″) piece of ginger, peeled and minced
- Kosher salt, to taste
- Mix pork, cornstarch, sherry, soy, wine, garlic, and ginger in a bowl. Working with 1 wrapper at a time, place 1⁄2 tbsp. filling in center, brush edges with egg, and fold in half, forming a triangle; overlap opposite corners, brushing with egg to seal together. Repeat with remaining wrappers and pork mixture; set aside.
- Bring a large pot of salted water to boil over high heat; working in batches, cook wontons until firm and cooked through, 5–7 minutes. Using a slotted spoon, transfer to paper towels to drain, and place in a bowl; season with salt and toss with red chile oil and vinegar. Serve additional red chile oil and vinegar on the side, if you like.