Description
Sichuan Spicy Wontons in Chili Sauce are deliciously soft dumplings filled with a savory vegetable and tofu mixture, served in a flavorful, tangy chili sauce. This recipe combines the umami richness of tofu and mushrooms with the fresh crunch of napa cabbage and carrots, wrapped in delicate wonton wrappers and cooked to tender perfection. Perfect as an appetizer or a light main dish, these wontons bring authentic Sichuan flavors right to your kitchen.
Ingredients
Wonton Wrappers
- 1 recipe dumplings wrappers instructions for wontons or 40 store-bought wrappers
Vegetable Filling
- 1-2 tbsp sesame oil
- 7 oz (200 g) tofu, pressed and crumbled
- 7 oz (200 g) mushrooms, finely chopped
- ½ stick leek (60 g), finely chopped
- 1 carrot (100 g), grated
- 7 oz (200 g) napa cabbage, finely chopped
- 2 garlic cloves, chopped
- 1 tbsp grated ginger
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- Salt and pepper, to taste
Chili Sauce (to serve)
- ⅔ cup (160 ml) sweet chili sauce or chili oil
- 2 tbsp chili oil or sesame oil
- 2 tbsp soy sauce or tamari
- 2 tsp black vinegar or rice vinegar (to taste)
- 2 garlic cloves, finely grated
To Garnish (optional)
- 1 tbsp toasted sesame seeds
- 2 tbsp spring onions, finely sliced
Instructions
- Prepare Wonton Wrappers: Prepare your wonton wrappers according to the recipe instructions, or use 40 store-bought wonton wrappers for convenience. Ensure they are ready to fill and fold.
- Make the Vegetable Filling: Press the tofu thoroughly to remove excess moisture, then crumble it into small pieces. Finely chop the mushrooms and leek, grate the carrot, and finely chop the napa cabbage. Heat sesame oil in a large pan or skillet over high heat, then add the tofu, mushrooms, and leeks. Sauté for 2-3 minutes until slightly browned. Add the grated carrot and napa cabbage, and continue sautéing for another 3 minutes until tender, stirring occasionally. Stir in chopped garlic, grated ginger, soy sauce, rice vinegar, salt, and pepper. Cover and steam for 1 minute to let the flavors meld. Remove from heat and allow the filling to cool.
- Fold the Wontons: Place one heaped teaspoon of the cooled filling in the center of each wonton wrapper. Moisten the edges with water, then fold one corner diagonally over the filling to create a triangle. Press the edges firmly to seal tightly. Fold the two long outer corners towards the center, overlapping and pinching them together firmly, using water as needed to adhere. Work quickly and keep unused wrappers covered to prevent drying. Optionally, freeze the uncooked wontons for later use.
- Cook the Wontons: Bring a large pot of water to a gentle boil. Gently add the wontons in batches, avoiding overcrowding. Simmer for 2-3 minutes until they float and appear translucent. Stir occasionally to prevent sticking. Remove the cooked wontons with a slotted spoon and drain well, transferring to a serving bowl.
- Prepare the Chili Sauce: Combine sweet chili sauce (or chili oil), chili or sesame oil, soy sauce, black or rice vinegar, and finely grated garlic in a bowl. Taste and adjust seasonings as desired. To thin the sauce, stir in a little of the wonton cooking water.
- Serve: Pour the chili sauce over the cooked wontons and garnish with toasted sesame seeds and finely sliced spring onions. Serve immediately and enjoy the vibrant flavors.
Notes
- This recipe makes 4 servings.
- You can freeze uncooked wontons on a tray and then transfer them into a sealed bag to store for later use.
- For a different texture, you may also deep-fry the wontons instead of boiling them.
- The chili sauce can be adjusted in spiciness and thickness according to your preference.
- Refer to the original blog post for detailed step-by-step photos and additional tips on making the perfect wontons.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Sichuan, Chinese
