Sichuan Style Wontons


Serves: 4

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Sichuan Style Wontons recipe


Sparkle Wontons Sparkle

150g NZ pork mince
½ tsp light soy
Pinch of salt
½ tsp sugar
5 Chinese cabbage leaves, blanched and chopped
½ tsp cornflour
½ tsp sesame oil
24 wonton wrappers
2 tbsp crushed peanuts
1 spring onion, finely sliced

Sparkle Red Oil Sparkle

1 tsp sesame seeds, toasted
1 tsp chopped ginger
3 garlic cloves, chopped
½ tsp salt
1 tsp light soy sauce
1 tsp chilli powder
½ tsp crushed Sichaun peppercorns
4 tbsp vegetable oil
1 tsp sesame oil
1 tbsp sugar




In a bowl, combine the pork mince, soy sauce, salt, sugar and 2 tbsp of water and marinate for 15 minutes.

To make the red oil, mix the ginger, garlic, salt, soy sauce, chilli powder and crushed peppercorns in a heatproof bowl. Heat the oils in a frypan then pour into the bowl, coating the other ingredients. Stir in the sugar and sesame seeds and set aside.

To make the filling, take the marinated pork mixture and add the cabbage, cornflour and sesame oil – mixing until well combined.

Take each wonton wrapper and place ½ tbsp of the filling in the centre. Fold over twice to form a triangle, then fold again, pressing firmly with a little water to seal the wontons.

Bring a large pot of water to the boil, then in batches, add the wontons and cook for 3-4 minutes until they begin to float.

To serve, transfer the wontons to a bowl and drizzle with the red oil. Sprinkle over crushed peanuts and spring onion.