Sichuan-Style Wontons

Sichuan-Style Wontons

These Sichuan-style wontons are so savoury they will leave you wonton-ing more!

Cindy Lam  Cindy Lam  on 26 Nov '15

Servings: 4 persons (around 20 wontons total)    

Preparation time: 15 minutes 

Cooking time: 25-30 minutes


  • 500g baby bok choy, chopped into small bits
  • 100g soybean skin, chopped into small bits
  • 50g baby corn, chopped into small bits
  • 50g long green beans, chopped into small bits
  • 1 tsp grated ginger
  • 2 garlic cloves, finely chopped
  • 1/2 a cayenne pepper, seeded, finely chopped
  • 2-3 tbsp rice wine or white wine
  • 2 tbsp sesame oil
  • 1 pinch white or black pepper
  • 1 tbsp roasted sesame seed
  • 1 handful chopped coriander
  • 1 tbsp chopped scallions for cooking and 1 tbsp for garnishing
  • 1L vegetable stock
  • 20-25 wonton skins
  • extra-virgin olive oil

For the Sichuan sauce: 

  • 1/3 cup soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tsp Sichuan chilli oil
  • 1 tbsp sesame oil
  • 2 tsp brown sugar
  • 1 tbsp sesame oil

Method for the sauce: mix all the ingredients together in a small bowl.  


  1. Preheat a frying pan with 2-3 tbsp of olive oil on medium heat. Cook the garlic, scallion, ginger, and cayenne pepper for 1 minute, then add the baby bok choy, baby corn, green beans, soybean skins, and a splash of rice wine. Cook for another 1-2 minutes, until the alcohol evaporates.
  2. Add sesame oil, soy sauce and pepper as seasoning. Cook for 10 minutes until the moisture has fully evaporated. Turn the heat off and set aside.  
  3. Now you have the filling cooked. Next, we want to construct the wontons by wrapping the wontons with 1 tsp of the filling in the center of a wonton wrap. Dap the outer edges of the wonton skin with a little water to seal the wontons by forming a small triangular shape. Fold the two side corners with a small dap of water.  
  4. After the wontons are made, bring a pot of vegetable stock to a boil. Add 8-10 wontons to the pot and when they start to float within 1-2 minutes, use a strainer spoon to scoop them out of the soup. Transfer the wontons to a large bowl. Repeat this same step to cook the rest of the wontons.
  5. Mix the Sichuan sauce with a tiny bit of vegetable stock to balance the intensity of the spiciness and the overall taste.  
  6. Garnish with sesame seeds, chopped coriander and scallions before serving. Enjoy!

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Cindy Lam

Cindy Lam

I am here to promote a vegetarian home cooking culture.

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