Go to any Sichuan restaurants and you’ll probably find Wonton in Spicy Chilli Oil (红油抄手) in their menu. The soul of this dish lies mainly in freshly made wontons and a kick-ass spicy Sichuan chilli oil. It is that simple. Or not.
A lot of online recipes recommend making the spicy chilli oil from scratch which I’m up for it, most of the time. But recently, due to other commitments, I’m finding myself pressed for minutes and seconds daily.
To make the sauce at a fraction of its time, I turn to my trusty bottle of lao gan ma fried chilli in oil. To make the sauce, add 3 tbsp oil LGM in a bowl and to it, mix in minced garlic, light soy sauce, sugar, vinegar. Taste and when you are happy with the result, drop in chopped coriander and green onions. That’s how quick magic happens. I recommend making extra sauce to go with your rice or noodles.
Wrapping the wonton does require some time and effort but the good news is, you could actually make them ahead and freeze into portions. When you are ready to make some wontons, simply boil them from their frozen state for 5 to 7 mins.
250 g minced pork
1 egg – beaten
4 tbsp chicken stock / water
1 tbsp minced ginger
2 stalk spring onions – white part only (finely sliced)
1 tsp salt
½ tsp sugar
½ tsp roasted sesame oil
Few dashes of white pepper
2 ½ tsp cornstarch
1 packet (approx. 40pcs) white wonton wrappers
Spicy Chilli Oil –
3 tbsp laoganma spicy chilli crisp with oil
1 small clove garlic – minced
1 stalk spring onion – chopped finely
1 sprig coriander – chopped finely
3 tbsp light soy sauce
2 tsp sugar
1½ tbsp vinegar (I’m using dark vinegar)
1/8 tsp prickly ash powder (optional)
Serves approx. 40 wontons
Recipe adapted from: Serious Eats
Cover the wonton wrapper with a damp cloth to prevent from drying out.
In a large bowl, mix all the ingredients for the filling together.
Use a chopstick and stick vigorously in one direction until the pork resembles a sticky paste.
Take a wonton wrapper and place on your palm. Scoop ½ tsp of mince pork filling and place in the centre of the wrapper.
Fold into a triangle and bring the left and right ends together.
Dab your finger with a little water to secure the ends. It should resemble an ingot.
Repeat until all the wrappers are used up.
At this point, you could store uncooked wontons in a freezer Ziploc bag and freeze for up to 1 month.
To make spicy chilli oil, mix all the ingredients together in a medium bowl and give it a taste.
Adjust the taste accordingly. Reserve some spring onions and coriander for garnish.
Bring a pot of water to bowl and gently drop the desired quantity of wontons into the boiling water. Cook for 3 to 5 mins, until the wontons are floating. Do not overcrowd the pot.
Remove wontons using a strainer and place into serving bowl. Spoon desired amount of spicy chilli oil over the wontons and serve warm.