CILANTRO SICHUAN WONTONS
[1]
Dumplings:
1/2 lb. ground pork
1 T. minced shallot
1 scallion finely minced (white and green parts), or 2 scallions if you don't have a shallot
1 egg
1/4 t. salt
3/4 t. sugar
1/2 t. soy sauce
2 t. oyster sauce
pinch of white pepper
1 T. cornstarch
1/2 t. sesame oil
1 clove garlic, minced
1 t. ginger, minced
1 t. sherry
fresh cilantro leaves
30 square wonton wrappers
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Sauce:
1 1/2 t. white vinegar
1 t. sugar
pinch of white pepper
4 t. sherry
4 t. soy sauce
3 t. hot chili oil
1 scallion, white part minced, green part sliced into thin circles
1/2 garlic clove, minced
Whisk all the sauce ingredients together and set aside.
Make the filling by scrambling the egg in a big bowl, then stir in all the other ingredients. Oddly, the original recipe dictated you stir only with a chopstick in a single direction. It works, but a spatula is faster and perfectly fine. You might choose to cling to the old way to create an air of the inscrutable.
Working quickly so they don't dry out, lay out the wonton wrappers. Place a whole cilantro leaf on each — not smack in the center, rather off towards the corner that will become the pointy top. Then put a generous teaspoon of filling on top of the leaf.
Dip your finger in a bowl of water and trace a line around the edge of each wrapper. Fold one corner up to the opposite, making a triangle with the leaf pointing towards the top. Press all the edges together to seal. Fold one bottom corner over the other and press and seal them with another dot of water.
Slip them into a big pot of boiling water. In the time it takes the water to come back to the boil (2-3 minutes), the dumplings will cook. They're done when they're all floating and the wrapper clings tightly to the leaf and the filling.
Drain, toss lightly with the sauce and serve immediately.