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Marion Grasby's Spicy Sichuan Wontons



4 portion(s)


  • 250 g pork mince
  • 3 spring onions
  • 10-15 g fresh ginger
  • 1/8 teaspoons ground white pepper
  • 50 g water
  • 1 teaspoons Vegetable stock paste
  • 2 teaspoons cornflour
  • 1 egg
  • 1 teaspoons salt
  • 40 wonton wrappers
  • sesame seeds, For ganishing (optional)

Spicy Red Sauce

  • 4 tablespoons homemade chilli oil, See recipe below
  • 4 tablespoons light soy sauce
  • 2 tablespoons white vinegar
  • 1/4 cloves garlic
  • 1 spring onion
  • 2 sprigs fresh coriander, stems and leaves

Homemade Chilli Oil

  • 225 g neutral oil, peanut, rice bran, vegetable or canola
  • 4 star anise
  • 1 cinnamon quill
  • 2 bay leaves
  • 3 tablespoon sichuan peppercorns
  • 8 cardamom pods
  • 65 g Asian chilli powder
  • 2 teaspoons sea salt

Recipe's preparation

  1. Add star anise, cinnamon stick, bay leaves, peppercorns and cardamom pods to mixing bowl. Dry roast 5 mins, varoma, reverse, speed 2, MC off.
  2. Add oil and cook 8 mins, 100 degrees, speed 2.
  3. Place the chilli powder and salt in a heat proof jar or bowl. Strain the oil over the chilli mixture. Add the bay leaves cinnamon stick and star anise back into the oil mixture and gently stir.
  4. Allow to cool before storing in an airtight jar.
  6. Add coriander, spring onion and garlic. Chop 3 seconds, speed 7.
  7. Add all remaining ingredients. Mix 5 seconds speed 3.5. Set aside in bowl. Rinse mixing bowl.
  9. Add spring onions and ginger. Chop 3 seconds, speed 7. Repeat if necessary until finely chopped.
  10. Add mince, pepper, water, stock paste, cornflour, egg and salt. Mix 10 seconds speed 6 or until silky and smooth.
  11. Hold a wonton wrapper in the palm of your hand so that one corner is facing you. Place about half a teaspoon of the filling into the bottom corner of the wonton wrapper. Fold the bottom corner of the wrapper over the filling and continue rolling up the wrapper until you nearly reach the opposite corner (leave a little of the point of the opposite corner over hanging). Now lock the filling inside the wrapper by pushing both open ends of the wrapper together. Brush ends with a little water and then bring the ends together and press firmly to secure. Place onto a Thermomat or tray lined with baking paper.
  12. No need to clean the bowl. Add 500g hot water to the mixing bowl.
  13. Place wontons in varoma dish and tray. Steam 10 mins, Varoma, speed 2.
  14. Place into serving bowl and generously spoon over the spicy red sauce and sprinkle with sesame seeds if using.

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Szechuan peppercorns can be found in some supermarket and Asian grocers. Alternatively, you can use 1.5 Tbs Black Peppercorns and 1.5 Tbs of Coriander Seeds.

Asian chilli powder can be found in Asian grocers. Alternatively, you can use chilli flakes.

Wontons can be cooked from frozen. Once firm, place into zip lock bags or a container. Freeze and use as desired. Add an extra 5 minutes steaming time if cooking from frozen.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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