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

Ingredients

• 1 pound (454g) ground pork shoulder
• 2 teaspoons (6g) kosher salt
• 1 tablespoon (13g) sugar
• 1 teaspoon (2g) finely ground white pepper
• 1 1/2 ounces minced scallions or Chinese chives (about 2 scallions; 43g)
• 2 teaspoons minced fresh garlic (about 2 medium cloves, 10g)
• 2 teaspoons (10ml) Shaoxing wine or dry sherry
• 40 thin square wonton wrappers
• 4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed
• 2 teaspoons sichuan peppercorns
• 1/4 cup (60ml) vegetable or canola oil
• 1 tablespoon (15ml) roasted sesame oil
• 3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic vinegar)
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon sugar
• 1 tablespoon minced fresh garlic (about 3 medium cloves)
• 1 tablespoon toasted sesame seeds
• 2 tablespoons lightly crushed roasted peanuts (optional)
• 2 tablespoons minced fresh cilantro leaves and fine stems

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