Sichuan Red Vinegar Wontons Recipe - Great British Chefs

Name: Sichuan Red Vinegar Wontons Recipe - Great British Chefs
Ingredients: 200g of pork belly, rind removed and minced (ask your butcher to do this), or 200g fatty pork mince; 1/2 tsp sesame oil; 1 tsp light soy sauce; 2 tsp Shaoxing wine; 1/4 tsp salt; 1/4 tsp caster sugar; 1/4 tsp potato starch; 1 egg white; 1 pinch of freshly ground white pepper; 1 tbsp of spring onions, finely chopped, plus some finely sliced green parts of the onion to garnish; 30 wonton skins; 3 tbsp of light soy sauce; 1 tbsp of black rice vinegar, known as Chinkiang vinegar; 1 tsp caster sugar; 6 tbsp of Sichuan chilli oil

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Wontons are arguably China's most well-known and popular variety of dumpling, with a thinner, lighter dough (or 'skin') than heavier (but equally delicious) jiaozi. Here, they're stuffed with minced...

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Ingredients

200g of pork belly, rind removed and minced (ask your butcher to do this), or 200g fatty pork mince
1/2 tsp sesame oil
1 tsp light soy sauce
2 tsp Shaoxing wine
1/4 tsp salt
1/4 tsp caster sugar
1/4 tsp potato starch
1 egg white
1 pinch of freshly ground white pepper
1 tbsp of spring onions, finely chopped, plus some finely sliced green parts of the onion to garnish
30 wonton skins
3 tbsp of light soy sauce
1 tbsp of black rice vinegar, known as Chinkiang vinegar
1 tsp caster sugar
6 tbsp of Sichuan chilli oil