Szechuan Wontons

I have been trying my hand at Asian cooking because it seems so quick to make, isn't loaded with MSG, and tastes as good, if not better, than the restaurants. Chinese food here in Switzerland is not cheap like it is in the States. It is as expensive as going to any other, non-fancy, restaurant. It is far cheaper for me to make it at home. These dumplings make a great side dish or appetizer.

The number one thing I miss from the States, as far as Chinese food goes, is Wonton soup. It seems to easy to make. This is my first crack at using wonton skins, and I must say, it went very well. These dumplings have a great sauce, and other than the time it took to construct the dumplings, they were so easy to make. I have full confidence in using wonton skins now. Check out the video tutorial below to help you out.

Szechuan Wontons

Serves 4-6


  • 1/2 pound (226 g) of ground pork
  • 1 egg
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 scallions, thinly sliced
  • half a package of wonton skins

For the sauce:

  • 1 Tablespoon minced garlic
  • 2 Tablespoons soy sauce
  • 1/2 Tablespoon sugar
  • 1 Tablespoon chili oil (because of availability, I just used 1 Tbs. of sesame oil and a couple of dashes of crushed red pepper)
  • 2 teaspoons of Chinese black vinegar, or good balsamic vinegar
  • 1/4 teaspoon ground Szechuan pepper (I used black pepper)


In a large bowl, combine all ingredients for the filling, pork through black pepper. The filling will be wet and sticky.

Place a wonton skin on your work surface and keep a cup of water close by. Place a heaping teaspoon of filling in the center, being careful not to overfill. Use your finger to thinly wet the left, bottom, and right sides of the wonton around the filling. (see video)

Fold the wonton from bottom to top to make a rectangle. Seal the sides well, gently pushing out air bubbles. Dab a little bit of water on the bottom, right corner of the rectangle. Pinch the bottom corners and bring them together to meet in the middle. Place the dry corner on top of the wet corner so they stick together. (see video) Place finished wontons on a plate, covered with a barely damp towel as you finish the rest.

Now, make the sauce. Combine all ingredients well, until the sugar is dissolved; set aside.

Bring a large pot of water to a boil. Gently place the wontons, all at once, into the water. Boil for 3 to 4 minutes or until they float to the top (I cut one open to make sure the pork was cooked through. I'm a freak about that kind of stuff.)

Remove dumplings with a slotted spoon to a serving dish. Drizzle on the sauce and sprinkle on the green onions. Serve hot.

*Filled wontons can be frozen for up to three months. Boil in water for 5 to 6 minutes.


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