Sichuanese Wontons In Chilli Oil Sauce

Wontons in Chilli Oil

This delicious dish is recommended by Elisa and Sio Tang. It comes from Sichuan in China, where wontons are known as folded arms (chao shou).

Ingredients
•    1/2 oz (20g) piece of ginger, unpeeled
•    5 oz (150g) ground pork
•    1/2 egg, beaten
•    1 tsp Shaoxing wine
•    1/2 tsp sesame oil
•    Salt
•    Ground white pepper
•    3 tbsp chicken stock
•    3 tbsp finely sliced spring onion greens
•    7 oz (200g) package of wonton wrappers
•    Flour, to dust

To serve

•    3-4 tbsp sweet aromatic soy sauce, or 3-4 tbsp light or tamari soy sauce with 1 1/2-2 tsp sugar
•    5-6 tbsp chilli oil, with its sediment
•    2-4 heaped tsp crushed garlic
•    2 tbsp finely sliced spring onion greens

Ingredients can be found at TANG The Asian Food Emporium in the following sections –
Ginger – Fresh foods
Pork mince – Fresh foods
Eggs – Fresh foods
Spring Onion – Fresh foods
Shaoxing wine – Cooking wines & vinegar
Sesame Oil – Sauces
Won ton wrappers – Fresh foods
Sichuan pepper oil (Pricky ash oil) – Sauces
Chilli oil – Sauces

The Store Map will help you to find the sections you want.

Method
Crush the ginger
Put it in a cup with just enough cold water to cover.
Place pork, egg, Shaoxing wine and sesame oil in a bowl with 1-1/2 tsp of the ginger water and salt and pepper to taste.
Stir well. Mix in the stock, 1 tbsp at a time
Add the spring onion greens.
Fill a small bowl with cold water.
Lay a wonton wrapper flat in your hand
Press about 1 tsp of the pork mixture into the centre of the wrapper
Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
Bring a large pan of water to a boil over a high heat.
Prepare each serving bowl with –
1 tbsp sweet aromatic soy sauce
1 1/2 tbsp chilli oil
1/2-1 heaped tsp of crushed garlic to taste
Sichuan pepper oil to taste
Drop wontons into boiling water, stirring to ensure they don’t stick.
When the water returns to a rolling boil, pour in a small cup of cold water and repeat again. When the water has come to a boil for the third time, the wontons should be cooked through
Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls.
Scatter each bowl with some of the spring onion greens. Serve immediately. Enjoy!

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