Sichuan Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce Suanla Chaoshou Recipe

Ingredients

• For the Wontons:
• 1 pound ground pork shoulder
• 2 teaspoons kosher salt
• 1 tablespoon sugar
• 1 teaspoon finely ground white pepper
• 1 1/2 ounces minced scallions or Chinese chives (about 2 scallions)
• 2 teaspoons minced fresh garlic (about 2 medium cloves)
• 2 teaspoons Shaoxing wine or dry sherry
• 40 thin square wonton wrappers
• For the Sauce:
• 4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed
• 2 teaspoons sichuan peppercorns
• 1/4 cup vegetable or canola oil
• 1 tablespoon roasted sesame oil
• 3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic vinegar)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon minced fresh garlic (about 3 medium cloves)
• 1 tablespoon toasted sesame seeds
• To Cook and Serve:
• 2 tablespoons lightly crushed roasted peanuts (optional)
• 2 tablespoons minced fresh cilantro leaves and fine stems

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