Chuan Wei Hun Tun (Sichuan Wontons in Chili Sauce)

Chuan Wei Hun Tun (Sichuan Wontons) are seasoned pork dumplings coated in a hot oil sauce. The Sichuan province (Chuan Cai) is in southwest China. It is well-known for its use of chili, though this is a fairly recent import in the last 200 years. Other common ingredients include beef, fish, cashew, sesame, garlic, ginger, and the Sichuan peppercorn.

For those wanting to avoid a lot of spice, the sauce is customizable for each individual serving. Just decrease the amount of chili oil. For Evan’s bowl, I only added a couple of drops of the chili oil. The sauce is still delicious. I loved the hint of cinnamon.

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If you cannot find round wonton wrappers, you can either make your own or buy square ones. Just use a glass or small bowl to cut the wrappers into circles. I often double this recipe to make about 100 wontons and freeze the extra. To freeze: place the filled wontons in a single layer on a baking sheet lined with parchment. Freeze until solid, then transfer to a freezer bag.

Black Soy Sauce is also known as sweet soy sauce, dark soy sauce, or thick soy sauce. It is available at many Asian Food Markets or on Amazon: Pearl River Dark Soy Sauce and Koon Chun Black Soy Sauce. In a pinch, you can also make your own substitute. In a small microwavable bowl, mix together 1 tablespoon water, 1 tablespoon soy sauce, and 3 tablespoons brown sugar. Microwave for about 20 seconds and stir to combine. This makes 1/4 cup of a thinner dark soy sauce: from The Asian Grandmothers Cookbook.

Chili Oil (Hot Oil) is an Asian condiment made form infusing vegetable oil (soybean or sesame) with chili peppers. It is especially common in Sichuan dishes. It is available at many Asian food markets, grocery stores, and on Amazon: S&B Layu Chili Oil.

Chuan Wei Hun Tun (Sichuan Wontons in Chili Sauce)

Adapted from The Food of Asia

Print Pin

Chuan Wei Hun Tun (Sichuan Wontons in Chili Sauce)

Course Main

Cuisine Chinese

Keyword China, Chinese, dumpling, meat, pork, Sichuan, wonton

Prep Time 40 minutes

Cook Time 8 minutes

0 minutes

Total Time 48 minutes

Servings 4 Servings

Ingredients

• 50 round wonton wrappers
• 1/2 pound ground pork
• 1 egg lightly beaten
• 1 1/2 teaspoon grated ginger
• 2 tablespoons Chinese rice wine
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper

Sauce:

• 1 teaspoon minced garlic
• 4 tablespoons black soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon cinnamon
• 4 tablespoons chili oil
• 1 tablespoon sliced green onion

Instructions

• In a medium bowl, combine pork, egg, ginger, rice wine, salt, and pepper.
• Place wonton wrappers on work surface, covering those not in use with a towel. Fill a small bowl with water. Place a teaspoonful of filling in the center of the wonton wrapper. Dip your finger in the water and wet the edges of the wrapper. Fold in half over the filling, pressing the edges together to seal. Repeat until you run out of wrappers or filling.
• Bring a large pot of water to a boil. Add filled wontons, a few at a time to not overcrowd, and boil until pork is cooked through, 5-8 minutes. Use a large slotted spoon to remove from water and drain. Repeat with remaining wontons.
• While the wontons are boiling, place 1/4 teaspoon garlic in the bottom of 4 bowls. Add 1 tablespoon soy sauce, 1/8 teaspoon sugar, and 1/8 teaspoon cinnamon to each. Divide the cooked dumplings among the 4 bowls. Pour 1 tablespoon chili oil over each bowl and garnish with green onions. Stir to coat the dumplings in the sauce before serving.