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.
More information on Sichuan cuisine.
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.
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 Bridge Superior Dark Soy Sauce, 16.9-Ounce Glass Bottles (Pack of 2) 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: Home Cooking from Asian American Kitchens.
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 – La-Yu Chili Oil 1.11 Fl. Oz.