Chengdu wonton from Exploring China: A Culinary Adventure: 100 Recipes from Our Journey by Ken Hom and Ching-He Huang

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • spring onions
  • Show all ingredients...

  • EYB Comments

    Can substitute spring onion for Chinese chives.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spring onion for Chinese chives.

  • Ro_ on February 13, 2021

    The sauce just didn't quite work and I ended up with something that was tasty, but not dippable - it was like a kind of stiff paste. I can't work out what the issue was here as I followed the recipe precisely. I wonder if the quantity of sesame paste was erroneous, because this made it really seize up and thicken - maybe try with less next time. The filling of the wontons was really nice though. I steamed my wontons instead of poaching, as I was not confident I had a good enough seal to stop them leaking and falling apart, which worked fine.

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