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.

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.

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
• 1/4 tsp. white pepper
• 1/4 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)
• 1/2 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).

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.

5 from 1 vote

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Cold Sesame Wonton

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

 

Additive cold sesame wonton with chili oil

Course: Main Course

Cuisine: Chinese

Keyword: Black Sesame, wonton

Servings: 4

Calories: 841 kcal

Author: Elaine

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
• 1/4 tsp. white pepper
• 1/4 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
• 1/2 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

1. 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).
2. Assemble wonton one by one.
3. 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.
4. 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.
5. Darin and place in serving bowls.
6. 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 Facts

Cold Sesame Wonton

Amount Per Serving

Calories 841 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 10g63%

Cholesterol 100mg33%

Sodium 1754mg76%

Potassium 739mg21%

Carbohydrates 72g24%

Fiber 7g29%

Sugar 1g1%

Protein 35g70%

Vitamin A 420IU8%

Vitamin C 7.3mg9%

Calcium 151mg15%

Iron 6.9mg38%

* Percent Daily Values are based on a 2000 calorie diet.

Other ways to serve your wonton

• Red Oil Wonton
• Wonton Soup Recipe