Our 12" Mandarin Wok has a 7" steel handle, is 3½" deep and weighs 2¼ lbs.
Our 14" Mandarin Wok has a 6" steel handle, is 4½" deep and weighs 3 lbs.
Our 16" Mandarin Wok has a 8" steel handle, is 4¾" deep and weighs 3½ lbs.
A Favorite Recipe: Sichuan Wontons
1 packet small wonton wrappers, about 30 to 35
1 tablespoon Sichuan peppercorns, dry roasted & ground
For the Filling:
12 oz minced pork
1 egg, beaten
1 tablespoon sesame oil
2 tsp salt
½ tsp freshly ground black pepper
For the Sauce:
1 tablespoon finely chopped garlic
4 tablespoons finely chopped green onions
3 tablespoons dark soy sauce
1 tablespoon sugar
1 tablespoon chili oil (adjust to your own preference)
2 teaspoons Chinese black vinegar
¼ teaspoon freshly ground black pepper
- Combine pork, egg, sesame oil, salt & pepper in a large bowl and mix well. Using a teaspoon, add a small amount of filling in the centre of each wonton skin.
- There are different ways of sealing and wrapping a wonton, the easiest way is by folding the wrapper into a triangular shape. You’ll need to use a little bit of water to dampen the edges and press them together.
- Squeeze as much air as possible out of the wonton during the sealing process. Don’t overfill the wrapper. Although the wrapper is quite stretchy and malleable, it’s still delicate.
- Combine the garlic, green onions, soy sauce, sugar, chili oil, vinegar and pepper and mix well. You can add this to a large serving bowl or divide into smaller individual ones.
- Bring a large pot of water to the boil. Add a tablespoon or two of vegetable or groundnut oil to the water, to prevent the wontons from sticking together. Add the wontons and simmer for 4 minutes, stirring occasionally to stop them sticking together.
- Remove with a slotted spoon and add to the serving bowls. Mix gently with the sauce, garnish with the Sichuan peppercorns (which should be dry roasted in a pan or wok to release the flavors before grinding with a pestle and mortar), and serve at once.
Serves 4 as part of a meal, or 2 as a single dish