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We all love wonton but have you ever tried Sichuan version? Check out this bowl of wonton in chili oil. We added freshly ground Sichuan peppercorn powder, which gives you a tingling feeling.

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INGREDIENTS
For The Wonton and Filling (enough to make 50 wontons)
12 oz (340 grams) of ground chicken
1.5 tsp of grated ginger
1.5 tsp of grated garlic
1.5 tbsp of soy sauce (Amazon Link - [ Ссылка ])
1 tbsp of oyster sauce (Amazon Link - [ Ссылка ])
Some black pepper to taste (Amazon Link - [ Ссылка ])
7 oz (200 grams) of freshly shredded zucchini (season with some 1/2 tsp of salt and squeeze the liquid out )
1 tbsp of sesame oil (Amazon Link - [ Ссылка ])
1/3 cup of diced scallion
1 pack of wonton skin (40-50 pieces)

To Cook The Wonton
6-8 cups of chicken stock or water
Baby Bok choy or other leafy vegetables depending on your preference

To Assemble The Wonton Soup (1 serving)
2 cloves of garlic
1/2 tsp of sugar
2 tsp of soy sauce (Amazon Link - [ Ссылка ])
2 tsp of oyster sauce (Amazon Link - [ Ссылка ])
2 tsp of Chinese black vinegar (Amazon Link - [ Ссылка ])
Sichuan pepper corn powder to taste (Amazon Link - [ Ссылка ])
1-5 tbsp of chili oil depending on your taste (Amazon Link - [ Ссылка ] or you can make your own by watching this video - [ Ссылка ])
1/2 cup of the broth that you cook the wonton with
10-12 pieces of wonton
Diced cilantro as garnish
Diced scallion as garnish

INSTRUCTIONS
Shred the zucchini by using the largest holes on your grater. Season with 1/2 tsp of salt and rub for a minute. Let it sit for 10 minutes to allow the salt to draw out the moisture. Squeeze most of the liquid out of the shredded zucchini.

In a big mixing bowl, combine the following ingredients: 12 oz of ground chicken, 1.5 tsp of grated ginger, 1.5 tsp of grated garlic, 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce and some black pepper to taste. Stir the filling within one direction for 3-5 minutes to develop the texture of the filling.

Continue by adding the zucchini, 1/3 cup of diced scallion, and a drizzle of sesame oil. Mix well and your filling is done.

To wrap the wonton, put some filling in the middle of the wrapper. Dip some water with your finger and wet half of the wrapper. Fold it in half. Pack it tight. Be sure to push out all the air. Make a small curve in the middle so it is easy to fold. Then you glue the two sides and pinch them together.

Before we cook them, we need to make the spicy flavor base. In a bowl, add the following ingredients: 2 cloves of garlic, press them through a garlic presser; 1/2 tsp of sugar, 2 tsp of soy sauce, 2 tsp of oyster sauce, 2 tsp of Chinese black vinegar, some Sichuan peppercorn powder to taste, and 1-5 tbsp of hot chili oil depending on your taste.

Bring 6-8 cups of chicken stock to a boil. Use your spoon to stir the broth to create a vortex. Then, put in the wonton. It takes about 2 minutes for the wonton to float to the top of the water, then monitor the heat at low and keep the pot at a slight simmer for another 5-6 minutes.

When it is almost ready, add some green leafy vegetables that you like. Let it blanch with the wontons for 20 seconds to a minute depending on your preference.

Turn off the heat. Scoop out about 1/2 cup of the broth and pour it into the flavor base. Follow up with however many pieces of wonton that you want.

Sprinkle some diced scallion and cilantro on the top.

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