Prep 20 mins
Cook 20 mins
This recipe is from a restaurant run by Ma Yingjun of Chengdu, Sichuan, China.
- 1 1⁄2 lbs ground pork
- 3 tablespoons cornstarch
- 2 tablespoons dry sherry
- 2 tablespoons light soy sauce
- 1 tablespoon chinese rice wine or 1 tablespoon mirin
- 4 garlic cloves, minced
- 4 inches ginger, peeled minced
- 40 (3 1/2 inch) square wonton wrappers
- 1 egg, beaten
- kosher salt, to taste
- 1⁄2 cup sichuan red chili oil, plus more for serving (hong you)
- 2 tablespoons Chinkiang vinegar, plus more for serving
- 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.