Szechuan Pork Wontons

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Szechuan Pork Wontons

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Adjust Servings:
3/4 pound Ground Pork
6 Shiitake Mushrooms Sliced into very small pieces
1 tablespoon Cornstarch
1 tablespoon Dry Sherry
1 tablespoon Soy Sauce
1/2 tablespoon Mirin
2 cloves Garlic Minced
20 Square White Wonton Wrappers
1 Egg Beaten
1/4 cup Szechuan Chili Oil See homemade recipe
1 tablespoon Chinkiang Vinegar

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Delicious pork wontons dipped in a vinegar and chili oil sauce

  • 15 min
  • Serves 2
  • Easy




The best way to enjoy pork wontons is to make them fresh at home with homemade Szechuan chili oil. It takes all of 15 minutes to make 20 of them, enough for 2 people. You can even replace the pork with another meat of your choice! The Szechuan chili oil and Chinkiang vinegar sauce is the perfect combination for this Szechuan treat.



In a large mixing bowl, mix pork, mushroom, cornstarch, dry sherry, soy sauce, mirin, and garlic.


Line the edges of the wonton wrappers with egg, then place a tablespoon or small ball of pork in the center of the wonton wrapper. Fold the wrapper in half to form a triangle, then fold the two longer sides up and squeeze with the other tip of the wrapper. Squeeze tight and set aside for boiling (add more egg to the wrapper if it is not sticking together).


In a large pot of salted water (1/2 tablespoon salt for about 4 cups of water), add wontons and cook for about 5 minutes until the wrapper is thickened and the pork is no longer pink. Place wontons in a serving bowl and toss with Szechuan chili oil and chinkiang vinegar. Enjoy!

Rebecca Chan

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