• 12oz Raw Sichuan Sausage
• 1 package wonton wrappers, or egg roll wrappers cut into 3″ squares
• Broth, for serving (suggestions below)
• Scallions, for serving

 

Carefully squeeze out about 1 teaspoon of sausage into your palm, and roll into a ball. Place in the center of the wonton wrapper square. Wet all corners, then fold top over to meet the bottom, forming a rectangle. Pinch folded edges together to form the wonton shape.

To steam in an electric pressure cooker, set in a single layer in a steamer basket (OK to stack if you have stackable steamer baskets). Close and lock lid, and select “Steam” and cook for 3 minutes. Manually release pressure.

To steam on the stove top, arrange in a single layer in a steamer basket and place over a large pot with 1-2″ water in it. Steam 10-12 minutes, or until noodles are translucent and meat is firm.

Transfer wontons to a plate and put in the fridge while you cook the rest of the wontons.

Note: If you don’t have a steamer basket, you’ll have to cook your wontons in batches of 10-12, or whatever can fit in a single layer in your steamer. If you have stackable steamer baskets, you could cook everything at once.

To serve, place wontons in bowls. Cover with broth. Garnish with scallions to serve.

Broth Suggestions:

• Make a simple broth with white miso paste and water
• Use chicken or beef bone broth with a dash of tamari
• Use boxed mushroom broth
• If you like, add thinly sliced carrots, broccoli or bok choi to round out your meal