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    Home » Recipes » wonton and dumplings

    Cold Sesame Wonton

    Last Modified: October 9, 2022 by Elaine| 1 Comment

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    Addictive cold wonton with a spicy sesame sauce.

    Recently I am trying my efforts to transfer the “hot dishes”to cold ones, as the temperature climbs near 40 degree C. Stir-fry dishes are quite hard to cool and they do not taste good after cooled down completely.

    This is recipe developed on two cold dishes. One is the hot dry sesame noodles and the other is Szchuan style cold noodles.  I combine the assembling method and sesame paste texture from the hot sesame noodles and the chili dressing from Szechuan style cold noodles. Though, it is not appealing from the appearance, as my husband is judging me when I was shooting the pictures, it has the best balanced flavor with a strong aroma from sesame paste, chili oil and Szechuan peppercorn powder.

    Cold Spicy Sesame Wonton

    I found the highlight part of this dish in my opinion is the freshly ground Szechuan peppercorn sprinkled on the surface. When biting, the peppercorn powder gives a very strong feeling of numbing, followed by a unique aroma of chili oil and lastly the strong aroma from the sesame paste.

    Cold Spicy Sesame Wonton

    Ingredients

    • 40 wonton wrappers

    Wonton filling

    • 250g ground pork (fat vs lean meat: 3:7)
    • 2 tbsp. chopped scallion
    • 1 tbsp. chopped ginger
    • 1 tbsp. oyster sauce
    • 1 tbsp. light soy sauce
    • ¼ tsp. white pepper
    • ¼ tsp. salt
    • 1 small egg
    • 1 tsp. sesame oil

    Sesame paste mixture

    • 3 tbsp. sesame paste
    • 5 tbsp. cold water
    • 1 tbsp. light soy sauce
    • pinch of salt (recommend 1 tsp)
    • ½ tbsp. black vinegar
    • 1 tbsp. sesame oil
    • 1 grated garlic

    To serve with

    • freshly ground Sichuan peppercorn
    • 1 cup chopped scallion
    • 1 cup chopped Zha-cai or you can use crushed peanuts (for the crispy taste)
    • Homemade Chili oil

     

    Add all the seasonings for wonton filling and then mix well. Keep stirring in one direction until the filling becomes slightly sticky. Refrigerate for around 15 minutes for a better flavor (optional).

    Cold Spicy Sesame Wonton

    Assemble wonton one by one.

    Cold Spicy Sesame Wonton

    Tune the sesame paste texture: slightly add light soy sauce, sesame oil, salt and cold water in sesame paste. Stir to combine well. The sesame paste should be running but not thin. So it can cling to the wonton and melt in mouth after biting.

    Cold Spicy Sesame Wonton

    Bring a large pot of water to a boil and then cook the wonton by batches until they float on the surface. Get a large bowl with enough cold water and soak the wonton to make them cooled down quickly.

    Cold Spicy Sesame Wonton

    Darin and place in serving bowls.

    Cold Spicy Sesame Wonton

    To assemble the wonton: drizzle around 2 to 3 tablespoons of sesame mixture, then followed with 1 tablespoon of chili oil. Sprinkle Szechuan peppercorn powder and finally top with scallion and Zha-cai (Szechuan pickled mustard) or you can simply use crushed toasted peanuts.  This recipe can yield 3 bowls of cold sesame wonton.

    Cold Spicy Sesame Wonton

    Cold Sesame Wonton

    Elaine
    Additive cold sesame wonton with chili oil
    5 from 1 vote
    Print Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Chinese
    Servings 4
    Calories 841 kcal

    Ingredients
      

    • 40 wonton wrappers

    Wonton filling

    • 250 g ground pork ,fat vs lean meat: 3:7
    • 2 tbsp. chopped scallion
    • 1 tbsp. chopped ginger
    • 1 tbsp. oyster sauce
    • 1 tbsp. light soy sauce
    • ¼ tsp. white pepper
    • ¼ tsp. salt
    • 1 small egg
    • 1 tsp. sesame oil
    • 3 tbsp. sesame paste
    • 5 tbsp. cold water plus more if necessary
    • 1 tbsp. light soy sauce
    • pinch of salt ,recommend 1 tsp
    • ½ tbsp. black vinegar
    • 1 tbsp. sesame oil
    • 1 grated garlic

    To serve

    • freshly ground Sichuan peppercorn
    • 1 cup chopped scallion
    • 1 cup chopped Zha-cai ,or you can use crushed peanuts for the crispy taste
    • Homemade Chili oil

    Instructions
     

    • Add all the seasonings for wonton filling and then mix well. Keep stirring in one direction until the filling becomes slightly sticky. Refrigerate for around 15 minutes for a better flavor (optional).
    • Assemble wonton one by one.
    • Tune the sesame paste texture: slightly add light soy sauce, sesame oil, salt and cold water in sesame paste. Stir to combine well. The sesame paste should be running but not thin. So it can cling to the wonton and melt in mouth after biting.
    • Bring a large pot of water to a boil and then cook the wonton by batches until they float on the surface. Get a large bowl with enough cold water and soak the wonton to make them cooled down quickly.
    • Darin and place in serving bowls.
    • To assemble the wonton: drizzle around 2 to 3 tablespoons of sesame mixture, then followed with 1 tablespoon of chili oil. Sprinkle Szechuan peppercorn powder and finally top with scallion and Zha-cai (Szechuan pickled mustard) or you can simply use crushed toasted peanuts.  This recipe can yield 3 bowls of cold sesame wonton.

    Nutrition

    Calories: 841kcalCarbohydrates: 72gProtein: 35gFat: 47gSaturated Fat: 10gCholesterol: 100mgSodium: 1754mgPotassium: 739mgFiber: 7gSugar: 1gVitamin A: 420IUVitamin C: 7.3mgCalcium: 151mgIron: 6.9mg
    Keyword Black Sesame, wonton
    Tried this recipe?Mention @ChinaSichuanFood

    Other ways to serve your wonton

    • Red Oil Wonton
    • Wonton Soup Recipe

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    • Red Oil Wonton
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    • Pan-fried Wonton

    Reader Interactions

    Comments

    1. beejay

      July 27, 2017 at 11:51 am

      5 stars
      I think it looks delicious -- just the anticipation of how good everything will taste makes it beautiful. I can't wait to try your recipe. 😉

      I do this with Italian tortellini, cooking them one day to serve with tomato sauce as a pasta course. Then I use cold ones in a pasta salad, or serve them with tomato and garlic infused olive oil as a small plate or appetizer.

      Reply

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