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
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).
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.
Cold Sesame Wonton
Ingredients
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
Other ways to serve your wonton
beejay
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.