Laoma Wontons (Sichuan-Style Spicy Wontons)
A famous Sichuan snack featuring a rich, numbing sauce made from sesame paste and chili oil. The wontons have thin wrappers and tender filling, delivering an addictive fiery flavor.
Ingredients
14 items- Wonton wrappers 30-40 sheets
- Ground pork 200 g
- Ginger 5 g
- Green onion 10 g
- Sichuan pepper powder 2 g
- Sesame paste 2 tbsp (30 ml)
- Chili oil 2 tbsp (30 ml)
- Soy sauce 1 tbsp (15 ml)
- Vinegar 1 tbsp (15 ml)
- Salt 1/2 tsp (3 g)
- Sugar 1/2 tsp (3 g)
- White pepper a pinch (0.5 g)
- Sesame oil 1 tsp (5 ml)
- Broth or water 500 ml
Nutrition
Steps （5 steps）
Place ground pork in a bowl. Add minced ginger, chopped green onion, 1 tbsp soy sauce, 1/2 tsp salt, a pinch of white pepper, and 1 tbsp water. Stir in one direction for about 3 minutes until the mixture becomes sticky. Marinate for 10 minutes.
Take a wonton wrapper, place about 10 g of filling in the center. Fold into a triangle, then fold the two corners toward the center and pinch to seal, forming a tortellini shape. Repeat for all wrappers.
In a small bowl, combine sesame paste, chili oil, remaining soy sauce, vinegar, sugar, Sichuan pepper powder, and sesame oil. Mix well to form a thick sauce. Add a little hot water if too thick.
Bring a large pot of water and broth to a boil. Gently drop in wontons and stir to prevent sticking. Reduce to medium heat and cook for 4-5 minutes until they float and the wrappers become translucent. Drain.
Place the cooked wontons in a serving bowl. Ladle over 2-3 tbsp of hot cooking liquid, then drizzle the prepared sesame sauce on top. Garnish with chopped green onion and extra Sichuan pepper if desired.
Tips
For the best texture, use pork with 30% fat and add a little water while mixing to keep the filling tender. Cook wontons in plenty of water; adding a cup of cold water after boiling can prevent the wrappers from breaking. Let the sauce sit for a few minutes to allow flavors to meld.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.