Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce (Suanla Chaoshou)

seriouseats.com

Jeremy Hendzel

subheading: For the Wontons:

1 pound ground pork shoulder

2 teaspoons kosher salt

1 tablespoon sugar

1 teaspoon finely ground white pepper

1 ½ ounces minced scallions or Chinese chives (about 2 scallions)

2 teaspoons minced fresh garlic (about 2 medium cloves)

2 teaspoons Shaoxing wine or dry sherry

40 thin square wonton wrappers

subheading: For the Sauce:

4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed

2 teaspoons sichuan peppercorns

¼ cup vegetable or canola oil

1 tablespoon roasted sesame oil

3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic vinegar)

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon minced fresh garlic (about 3 medium cloves)

1 tablespoon toasted sesame seeds

subheading: To Cook and Serve:

2 tablespoons lightly crushed roasted peanuts (optional)

2 tablespoons minced fresh cilantro leaves and fine stems

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