Szechuan Spicy Wontons

Szechuan Spicy Wontons are a delightful appetizer featuring tender dumplings filled with a savory mixture of ground meat and spices, enveloped in a silky wrapper and served with a spicy, tangy sauce. This dish offers a perfect balance of heat and flavor, making it an irresistible start to any meal.

Ingredients

• Wonton wrappers - 12 pieces
• Ground chicken - 150 grams
• Chopped scallions - 2 tablespoons
• Minced garlic - 1 clove
• Minced ginger - 1 teaspoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Cornstarch - 1 teaspoon
• Szechuan peppercorns - 1 teaspoon, ground
• Chili oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Chili paste - 1 teaspoon
• Sugar - 1 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. In a mixing bowl, combine ground chicken, chopped scallions, minced garlic, minced ginger, soy sauce, sesame oil, cornstarch, ground Szechuan peppercorns, and a pinch of salt. Mix thoroughly until well combined.
2. Lay a wonton wrapper on a clean surface and place about 1 teaspoon of the filling in the center. Moisten the edges of the wrapper with water, fold it in half to create a triangle, and press to seal. Then, bring the two corners of the triangle together and pinch to form a wonton shape. Repeat with remaining wrappers and filling.
3. Bring a large pot of water to a gentle boil. Carefully add the wontons and cook for about 4-5 minutes or until they float to the surface and are cooked through. Remove with a slotted spoon and drain.
4. In a small bowl, whisk together chili oil, rice vinegar, chili paste, and sugar to create the dipping sauce.
5. Serve the wontons hot, drizzled with the spicy sauce and garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from the ground chicken, supporting muscle health.
• Contains ginger and garlic, which are known for their anti-inflammatory properties.

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