Mala Spicy Wontons and Dan Dan Noodles

Learn how to use Sichuan peppercorns with James Beard nominee and cookbook author Kian Lam Kho! On Sunday, February 20th at 6PM EST, we will be making spicy wontons and dan dan noodles. Vegetarians modifications are available. Dumplings and noodles are two of the most popular snack foods in Chinese cooking. Although there are many examples of these snacks throughout China, Sichuan is widely acknowledged as having perfected the art of making snack food. There is a huge and vibrant street food culture in Sichuan that offers dumplings, noodles, steamed cakes, pan cakes, and many other nibbles both savory and sweet. Mala, a numbing and spicy sensation, is the iconic flavor of the Sichuan cuisine. Created using Sichuan peppercorns and dried red chili, this delicious and addictive taste is the central theme of this class. Sichuan Spicy Wontons and Dan Dan Noodles will be made in this virtual cooking class. These dishes are beloved as snacks or courses of a meal that can be found in many restaurants. Kian Lam Kho is a food writer, cooking instructor and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook and his first cookbook on Chinese cooking techniques, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, is the recipient of the Julia Child First Book Award from IACP (International Association of Culinary Professional) in 2016. Equipment: Measuring spoons Measuring cup Small mixing bowl Large mixing bowl Large pot Spider strainer Large chef knife Large cutting board Wooden mixing spoon Frying Pan or skillet Baking sheet Parchment paper for lining baking sheet 4 medium bowls for serving noodles 1 large bowl for serving wonton Ingredients: Square wonton wrappers Ground Pork Medium shrimp cut into 1/4” pieces Scallions Toasted sesame oil Cornstarch Salt Ground white pepper Sichuan Chili oil (store-bought or you can make this before class with the provided recipe) Soy sauce Chinkiang black vinegar Garlic Ginger Sugar Shanghai style noodles Cilantro Vegetable oil Sichaun preserved mustard greens (ya cai) or pickled kohlrabi (zha cai) Shaoxing cooking wine Sesame paste Dried Chili flakes Ground Sichuan peppercorns If making your own Sichuan chili oil: Sichuan peppercorns Cloves Cassia bark (aka Chinese cinnamon) star anise black cardamom If you are vegetarian, you will need these substitutes: Firm tofu zucchini wood ear mushrooms Asian eggplant all-purpose flour five spice powder