Recipe: Spicy Sichuan-Style Wontons with Spicy Sesame Sauce (like New Shanghai)

Spicy Sichuan-Style Wontons with Spicy Sesame Sauce

"While I've sampled this dim sum in a number of restaurants, my favorite version is prepared by master chef C. K. Sau at the New Shanghai in Boston; his sesame sauce is especially delicious. The versatile sauce is also wonderful with noodles. I make it in large batches, since it will keep in the refrigerator for weeks."

FOR THE FILLING:
1 pound lean ground pork
3/4 cup canned whole water chestnuts, blanched in boiling water for 10 seconds, refreshed under cold running water, drained, blotted dry, and chopped

FOR THE SEASONINGS, MIXED TOGETHER:
2 1/2 tablespoons peeled and minced fresh ginger
2 1/2 tablespoons minced scallion whites
2 1/2 tablespoons soy sauce
1 1/2 tablespoons rice wine or sake
2 1/2 teaspoons toasted sesame oil
1 1/2 tablespoons cornstarch

FOR THE WONTONS:
50 wonton skins
Cornstarch as needed

TO COOK THE WONTONS:
3 quarts water

FOR THE SPICY SESAME SAUCE:
(Processed until smooth in a food processor or blender.)
8 cloves garlic, peeled
2 (1-inch) square knobs fresh ginger, peeled
1 teaspoon crushed red pepper
6 tablespoons Chinese toasted sesame paste (mix well before adding)
1/4 cup toasted sesame oil
5 tablespoons soy sauce
1/4 cup rice wine or sake
1 1/2 tablespoons Chinese black vinegar or Worcestershire sauce
1 1/2 tablespoons sugar
6 tablespoons chicken broth or water

In a medium-size bowl, combine the ground pork, water chestnuts, and seasonings and stir vigorously.

Place a teaspoon of the filling in the center of each wonton skin, bring the edges up over the filling, and press together to enclose the filling and form a money-bag-like shape. Place the finished wontons on a cookie sheet that has been lightly dusted with cornstarch.

In a deep pot, heat the water until boiling. Add the wontons and cook for about 8 minutes, until the filling is cooked, reducing the heat to medium when the water reaches a boil again. Remove the wontons with a handled strainer, or drain in a colander, and arrange on a serving platter or in a serving dish with a lip.

Drizzle the spicy sesame sauce on top and serve.

Makes 50 wontons
Source: Asian Wraps by Nina Simonds