Wontons

Let's Cook

1. Step 1.

   In a medium bowl, combine 1 pound ground chicken, 2 finely chopped green onions, 1 tablespoon soy sauce, ½ teaspoon sesame oil, and ⅛ teaspoon white pepper powder. Mix well with a fork or your hands until evenly incorporated.

2. Step 2.

   Fill a small bowl with ¼ cup water. Line a baking sheet with parchment paper and set aside.

3. Step 3.

   Place a wonton wrapper on a clean work surface. Spoon just under 1 teaspoon of the chicken filling into the center of the wrapper. Adjust the amount if needed based on wrapper size.

4. Step 4.

   Dip your finger in the water and moisten all four edges of the wrapper. Fold the wrapper in half over the filling to form a rectangle, lining up the edges. Press firmly to seal, pressing out any air pockets.

5. Step 5.

   Pick up the filled rectangle and hold it with the sealed edge (the one containing the filling) at the bottom. Moisten the lower left corner of the rectangle. Bring the lower right corner around to meet the moistened left corner, forming a small circle, and press to adhere. Repeat with remaining filling and wrappers.

6. Step 6.

   Place each finished wonton on the prepared baking sheet. If freezing, place the baking sheet in the freezer for about 1 hour, then transfer the frozen wontons to a ziplock bag. Cook directly from frozen; do not thaw.

7. Step 7.

   To cook the wontons, bring 3 quarts of water to a boil in an 8-quart pot. Add 8 wontons per person and boil for 4 to 5 minutes, until the wontons turn opaque and the filling is cooked through. Drain and transfer to bowls.

8. Step 8.

   While the wontons boil, prepare the chili sauce: In a small bowl, combine 2 tablespoons chili bean sauce, 1 finely minced green onion, 2 teaspoons Chili Oil, 1 teaspoon minced garlic, 1 teaspoon sugar, ½ teaspoon sesame oil, and ⅛ teaspoon freshly ground Sichuan peppercorn. Stir well, then add ½ cup soy sauce and 1 tablespoon balsamic vinegar. Stir to combine.

9. Step 9.

   To make the Chili Oil: In a small pan over low heat, combine ½ cup vegetable oil, 1 finely minced shallot, 2 teaspoons cracked Sichuan peppercorns, 1 to 2 teaspoons red pepper flakes, and 1 to 2 teaspoons Chinese or Korean chili powder. Cook for 5 minutes, until the oil turns red from the chili. Remove from heat, pour into a heatproof bowl, and let cool to room temperature before storing in an airtight jar.

10. Step 10.

    Drizzle 2 to 3 tablespoons of the chili sauce over each bowl of wontons, or to taste, and serve immediately.