Description
This spicy Sichuan party dip has everything we love about our favorite Chengdunese wontons in chili oil except in a totally unexpected creamy, spicy, crunchy dip that’s perfect for scooping up with homemade crispy-fried wonton chips (or any chips!) or crudité. I like to call this dip Sichuan gold because you can dip it, spread it, or slather it on just about anything. Cream cheese, homemade Sichuan red chili oil (xiangla hongyou), toasted sesame seeds, scallions, and a few spices and seasonings make this a super tasty dip you can bring to any party. Plus, you can choose how spicy or mild to make it.
We’d love to hear how this recipe turned out for you🤗! If you make it, please rate it and leave a comment after the recipe. And if you love it so much you feel like shouting it from the rooftops on social, we definitely won’t mind!
Ingredients
Sichuan Dip Ingredients
- 1 package of wonton wrappers (or 1/2 recipe of homemade wonton wrappers, fried)
- 8 ounces cream cheese (240g)
- 2 to 4 tablespoons homemade Sichuan red chili oil (mostly the solids), plus more for drizzling (sub store-bought)
- 1 tablespoon light soy sauce (15g) (sub tamari or slightly less regular soy sauce)
- 1 teaspoon Shaoxing wine (5g) (sub dry sherry in a pinch)
- 2 tablespoons toasted sesame seeds (8g)
- 2 scallions, finely diced (green parts only) (sub chives)
- up to 1 teaspoon Sichuan green flower pepper oil (teng jiao oil) (optional)
- fresh ginger for infusing the soy sauce (optional)
Optional Pork Topping Ingredients (see instructions in recipe notes)
- 2 ounces fatty ground pork (60g)
- 1 garlic clove, smashed
- 1 1/2 teaspoons soy sauce
Optional Garnishes
- fresh cilantro leaves
- crushed roasted or fried peanuts
- scallions (green parts only) (sub chives)
- crispy fried scallions
- finely sliced fresh red chili
Instructions
- Infuse the soy sauce with ginger if desired. Cut the ginger into matchsticks and add it to the soy sauce if desired and set aside to steep for 20 minutes and up to 1 hour then remove the ginger and repurpose for another use, or discard.
- Make the dip. Add the remaining dip ingredients to a mixing bowl (except the wonton wrappers and ginger) and mix well to combine. Adjust the seasonings if desired and add a pinch of salt if needed. Cover and refrigerate for 30 minutes or up to overnight.
- Fry the wontons. If using store-bought wonton wrappers, cut them in half to make bite-sized chips. If using homemade wontons, cut the wrappers into any desired size or shape. Fry the wontons in batches in preheated 350°F/180°C neutral vegetable oil being sure not to overcrowd the pot. Fry until golden, bubbly, and crispy (about 2 to 3 minutes) turning them over as needed to ensure even frying. Remove them to a paper towel-lined plate, sprinkle immediately with salt, and repeat until all the wonton skins have been fried.
- Serve the dip. Drizzle the dip with a little more Sichuan chili crisp oil, and garnish with cilantro, crushed peanuts, crispy fried pork, and sliced fresh red chili if desired, and Enjoy!
Notes
- I used 4 tablespoons of chili oil in this recipe, but I recommend adding 1 tablespoon at a time, tasting it, and adding more as you wish to taste and to reach the desired consistency. This way, you won’t end up with a dip that’s too spicy (depending on how hot your chili oil is to begin with).
- You can also add a teaspoon (4.5g) or so of Sichuan green flower pepper oil (teng jiao oil) which will add a slightly citrusy undertone and more mala mouth-numbing quality to the dip. Taste it first without and then decide if you’d like to add the teng jiao oil.
HOW TO COOK AND SEASON THE CRISPY-FRIED PORK TOPPING OPTION:
If you want to add crispy fried pork: Add the pork and smashed garlic to a skillet set over medium-high heat and cook until the pork renders the fat and is cooked through. Allow it to cook for a few more minutes so it starts to brown and crisp up, at this point, add the soy sauce and stir well to combine. Cook it about 1 to 2 minutes longer to crisp up even more and remove to a plate to cool.
- Prep Time: 5 minutes
- Refrigerating Time: 30 minutes
- Cook Time: 10 minutes
- Category: Nibbles + Bits
- Method: Mix & Stir
- Cuisine: Sichuan-Insipired
Nutrition
- Serving Size: 2 tablespoons
