Spicy Sichuan Pork Wontons with Garlic Chili Sauce

1. Prepare Napa Cabbage

Finely chop the napa cabbage leaves and stir in the fine sea salt. Let it sit for 30 minutes to draw out the water until the cabbage looks wilted and wet.

2. Prepare Wonton Filling

In a bowl, combine the fatty ground pork, water, neutral oil, toasted sesame oil, Shaoxing wine, light soy sauce, grated fresh ginger, sugar, and white pepper powder. Stir this mixture for about 10 minutes until it becomes sticky and cohesive.

3. Add Napa Cabbage to Filling

Squeeze the excess water from the napa cabbage and add it to the pork mixture to prevent a watery filling.

4. Assemble Wontons

Line a sheet pan with parchment paper and prepare a small bowl of water. Place a wonton wrapper in your palm and dab the edges with water. Add a scant tablespoon of the filling to the center, fold the wrapper into a rectangle, and press the edges to seal. Dab water on one corner, bring the corners together, and press to seal. Place the assembled wontons on the sheet pan without touching.

5. Prepare Sauce

Arrange the minced garlic, sugar, and ground Sichuan peppercorns in a heatproof bowl. Heat the neutral oil until it shimmers and pour it over the seasonings. Stir in the Ultimate Chili Oil, light soy sauce, and toasted sesame oil.

6. Cook Wontons

Bring a large pot of water to a boil and add 15 wontons. Simmer for 4 to 5 minutes if fresh, or 5 to 6 minutes if frozen, until they float to the surface. After the wontons float, cook for an additional minute. Remove the wontons, drain them, and transfer to a bowl of the prepared sauce.

7. Serve

Toss the wontons gently in the sauce and sprinkle with toasted sesame seeds, scallions, and fresh cilantro leaves and stems if desired.