Sichuan Red Oil Won-tons

Sichuan Red Oil Won-tons (四川紅色油餛飩 -- Sìchuān hóngsè yóu húntún)

20 square won-ton wrappers

1 small bowl water, to seal the won-tons

2-3 cups water, to boil won-tons

White sesame seeds, for garnishing

Filling:

8 ounces ground pork

2 green onions, finely chopped

1 teaspoon sesame oil

1/4 teaspoon sugar

1/4 teaspoon salt

3 dashes ground white pepper

Sauce:

1/4 cup soy sauce

2 tablespoons Chinese black vinegar

2 tablespoons Sichuan chili oil

1 teaspoon sesame oil

1 teaspoon sugar

Some cilantro leaves, chopped

In a bowl, combine ground pork, green onions, sesame oil, sugar, sar and white pepper. Reserve.

In another bowl, combine soy sauce black vinegar, chili oil, sesame oil and sugar. Reserve.

To wrap the won-tons, place about a teaspoon of the filling in the center of a won-ton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the won-ton wrapper to seal the won-tons.

Fold the won-ton up to form a triangle shape. Pinch the won-ton wrapper to seal tight and make sure there is no leakage. Using the thumb and index finger of both hands, pinch and fold both corners of the won-ton downwards. Then, lift the right corner over the left corner, pinch to seal tight.

Transfer the won-tons to a floured surface or a plate lined with parchment paper tp ensure that the won-tons don’t stick to the surface.

Bring the water to boil. Gently drop all the won-tons into the water and gently stir the won-tons with a ladle to prevent sticking. Boil the won-tons until they float to the top, about 1-2 minutes. Transfer the won-tons out immediately with a strainer or slotted spoon. Shake off the excess water and transfer the won-tons to bowl.

Add the desired amount of the Sauce to the won-tons and gently toss them to coat evenly. Transfer to a serving platter, garnish with some sesame seeds and serve immediately.