Ni hao! Lilan Chen here, and I’m excited to share with you my recipe for Savor the Heat: Homemade Vegan Sichuan Spicy Wontons in Chili Sauce. This dish is perfect for those who love a little kick in their food. With its bold flavor profile, these wontons are sure to impress. It’s a dish that I’ve made for years, and I’m confident that you’ll love it as much as I do!
Lilan Chen was born and raised in a small town in central China. She loves exploring new cultures through food, hiking, and photography. After studying abroad in the US, she decided to stay and pursue her passion for social media marketing.
Lilan Chen currently resides in the United States and grew up in China.
Growing up in central China, my family and I loved spicy food. My hometown is known for its spicy cuisine, and I have fond memories of eating hot pot and dumplings with my family. When I moved to the US, I found it difficult to find authentic Sichuan cuisine, so I started making my own. This recipe is one that I’ve perfected over the years, and it’s become a staple in our household. I’m excited to share it with you, and I hope it transports you to the streets of Sichuan.
The origins of Sichuan cuisine can be traced back to the ancient Ba Kingdom in the 6th century BCE. Sichuan was at the crossroads of the ancient Silk Road, which enabled traders and merchants to bring new ingredients and spices to the region. Sichuan food is characterized by its bold flavors, including the use of Sichuan peppercorns, which have a numbing effect on the tongue. The region is also known for its love of spicy food, and the Sichuan peppercorns, combined with chili peppers, create a unique flavor that is hard to forget. One interesting tidbit about Sichuan cuisine is that it’s not just about the heat; it’s also about balancing the five flavors: sour, sweet, bitter, salty, and umami. It’s a delicate balance, and I hope that my recipe does justice to the rich history and flavor of this cuisine.
What you need
Get ready to satisfy your spice cravings with this homemade vegan Sichuan spicy wonton recipe – packed with heat, flavor, and lots of love! These wontons are filled with crumbled tofu, soy sauce, Sichuan peppercorns, minced garlic, grated ginger, and sliced scallions, creating a bold and addictive flavor profile. Making wontons from scratch is simpler than it seems, as the instructions are very straightforward: fill and fold the wontons, boil them, then fry until crispy. But the real star of the show is the homemade chili sauce – featuring chili oil, rice vinegar, sesame oil, sugar, and salt, this sauce packs a serious punch and is the perfect complement to the mild wontons. Don’t forget to garnish with some sesame seeds and sliced scallions for a crunchy finish. This dish is a great option for cocktail parties, a cozy night in, or a simple dinner. Get ready to impress your friends and family with this flavorful and exciting recipe!
Ingredients:
- Wonton wrappers – Wonton wrappers are a type of Chinese dumpling wrapper that are commonly used to make wontons and other dumplings. If you can’t find them at your local grocery store, you can substitute with dumpling wrappers or even egg roll wrappers.
- Extra firm tofu – Extra firm tofu is perfect for this recipe, as it holds its shape well when boiled and fried. You can substitute with firm tofu if needed.
- Soy sauce – Soy sauce is a classic ingredient in Asian cuisine and adds a savory, umami flavor to the filling. You can substitute with tamari or coconut aminos for a gluten-free option.
- Sichuan peppercorns – Sichuan peppercorns are unique in that they have a citrusy, slightly numbing flavor that is essential to Sichuan cuisine. You can find them at most Asian markets or online. If you can’t find them, you can substitute with black peppercorns.
- Garlic – Garlic adds a pungent, aromatic flavor to the filling. You can adjust the amount to taste.
- Ginger – Ginger adds a bright, refreshing flavor to the filling. You can adjust the amount to taste.
- Scallions – Scallions add a mild, onion-like flavor to the filling. You can adjust the amount to taste.
- Vegetable oil – Vegetable oil is used for frying the wontons, and helps them achieve a crispy texture. You can substitute with canola oil or any other neutral oil.
- Cornstarch – Cornstarch is mixed with water to create a slurry that thickens the chili sauce. You can substitute with potato starch or arrowroot powder.
- Water – Water is needed to thin out the chili sauce and create the right consistency. You can adjust the amount depending on how thick you want the sauce to be.
- Chili oil – Chili oil is the key ingredient in the sauce, and adds a spicy, smoky flavor to the dish. You can find it at most Asian markets or online. If you can’t find it, you can substitute with sriracha or red pepper flakes.
- Rice vinegar – Rice vinegar adds a tangy, acidic flavor to the sauce. You can substitute with white wine vinegar or apple cider vinegar.
- Sesame oil – Sesame oil adds a nutty, toasty flavor to the sauce. You can adjust the amount to taste.
- Sugar – Sugar balances out the heat and acidity in the sauce. You can adjust the amount to taste.
- Salt – Salt enhances the flavors in the filling and sauce. You can adjust the amount to taste.
- Sesame seeds – Sesame seeds are used as a garnish and add a nutty flavor and a bit of crunch to the dish. You can adjust the amount depending on how much you like sesame seeds.
Utensils:
- Large pot – to boil the wontons
- Large pan or wok
- Bowl – to mix the filling
- Slotted spoon – to remove the wontons from the boiling water
- Whisk – to make the chili sauce
- Small saucepan – to cook the chili sauce
- Serving plate
Sichuan Peppercorns
Sichuan peppercorns are an essential ingredient in Sichuan cuisine, and are a unique spice with a history dating back thousands of years. They are actually not a type of pepper, but rather the dried husks of the prickly ash tree. The first time I tried them, I was blown away by their complex flavor profile – they have a citrusy, slightly numbing taste that is hard to describe but impossible to forget. In addition to being delicious, Sichuan peppercorns also have numerous health benefits. They contain antioxidants and antimicrobial compounds that are good for digestion and can help alleviate inflammation and pain. Interestingly, they were banned in the US for a time due to concerns about the spread of citrus canker disease, but the ban was lifted in 2005. I love using Sichuan peppercorns in this recipe because they add a depth of flavor that is hard to replicate, and really make the dish feel authentic and special.
Chili Oil
Chili oil is a staple in Chinese cooking and adds a spicy kick to any dish. It’s made by infusing oil with dried chili peppers and other aromatics like garlic and ginger. While you can certainly buy chili oil pre-made, I really enjoy making my own from scratch. It’s surprisingly easy and the flavor is unbeatable. One of the things that I love about chili oil is that it’s incredibly versatile – you can use it as a dipping sauce for dumplings, a condiment for noodles, or even as a marinade for meats and vegetables. In addition to adding heat to a dish, chili oil also has some health benefits. Capsaicin, the active ingredient in chili peppers, has been shown to boost metabolism and reduce inflammation. Plus, making your own chili oil allows you to control the amount of salt and other additives, making it a healthier and more customizable option. In this recipe, chili oil is the star of the show – it’s what gives the wontons their signature fiery flavor. I love the combination of heat and umami that it brings to the dish, and I think you will too!
What to serve it with?
When I serve my Sichuan spicy wontons in chili sauce, I love to pair it with a fresh cucumber salad. The cool and crispy cucumbers provide a nice contrast to the bold flavors of the wontons, and the salad dressing helps to balance out the spice. To make the salad, I slice up some cucumbers and toss them with a mixture of rice vinegar, soy sauce, sugar, and chili flakes. The result is a refreshing and flavorful side dish that complements the wontons perfectly. It’s also a dish that reminds me of my childhood, as my mom would often make cucumber salad to go with our meals.
Summary
I hope you enjoyed this recipe for Savor the Heat: Homemade Vegan Sichuan Spicy Wontons in Chili Sauce as much as I do. It’s a dish that is dear to my heart, and I’m thrilled to share it with you. If you’ve made this recipe, I’d love to hear from you! Let me know in the comments below how it turned out and if you made any modifications. I’m always looking for ways to improve my cooking, and your feedback is invaluable. Don’t forget to snap a photo and share it on social media with the hashtag #SichuanSpicyWontons. Happy cooking!
Here’s the recipe:
Savor the Heat: Homemade Vegan Sichuan Spicy Wontons in Chili Sauce Recipe
Equipment
- large pot
- Large pan or wok
- Bowl
- slotted spoon
- Whisk
- Small saucepan
- Serving plate
Ingredients
- 1 package (12 ounces) Wonton wrappers
- 8 ounces Extra firm tofu
- 2 tablespoons Soy sauce
- 1 teaspoon Sichuan peppercorns
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2, sliced Scallions
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch
- 1 cup Water
- 2 tablespoons Chili oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1 tablespoon Sesame seeds
Instructions
- Make the filling - In a large mixing bowl, combine the crumbled tofu, soy sauce, Sichuan peppercorns, minced garlic, grated ginger, and sliced scallions. Mix well until everything is evenly incorporated. - Use your hands to mix the filling ingredients together - it'll give you a better sense of how well everything is combined. Also, if you're not a fan of tofu, you can easily substitute with seitan or shredded mushrooms for a similar texture.
- Fill and fold the wontons - Place a spoonful of filling in the center of each wonton wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to create a triangle, making sure to press out any air bubbles and seal it tightly. Bring the two corners of the triangle together and press firmly to seal. - Don't overstuff the wontons or they may burst during cooking. Also, make sure to seal them tightly to prevent any filling from escaping. If you're having trouble folding the wontons, there are plenty of online tutorials and videos to help you out!
- Boil the wontons - Bring a large pot of water to a boil. Gently lower the wontons into the water and cook for about 2-3 minutes, or until they float to the surface and the filling is cooked through. Use a slotted spoon to remove the wontons from the water and set aside. - Make sure not to overcrowd the pot - if you add too many wontons at once, they may stick together or take longer to cook.
- Make the chili sauce - In a small saucepan, whisk together the cornstarch and water until well combined. Add the chili oil, rice vinegar, sesame oil, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring constantly, until the sauce thickens and becomes glossy. - The cornstarch slurry can be a bit finicky - make sure to whisk vigorously to prevent any clumps from forming.
- Fry the wontons - In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the boiled wontons and fry for 2-3 minutes on each side, or until they are golden and crispy. Remove the wontons from the pan and drain on a paper towel. - Be careful when adding the wontons to the hot oil - they may splatter. Also, use tongs or a slotted spoon to flip them to prevent any oil from splashing onto you.
- Serve - Arrange the wontons on a serving plate and drizzle with the chili sauce. Garnish with sesame seeds and sliced scallions, if desired. - Feel free to double the amount of chili sauce if you're a heat lover! You can also adjust the sweetness or saltiness to taste.
