I had adapted this easy Wontons In Chili Oil Sauce recipe from Fuchsia Dunlop’s Sichuan Cookery book. You can choose to serve the wontons with the chili oil sauce, or add some chopped garlic into the sauce, or my favorite, with some chopped scallions. In my opinion, the wontons tastes good with any of the above combination.
Recipe adapted from Sichuan Cookery by Fuchsia Dunlop
Wontons In Chili Oil Sauce-Hong You Chao Shou
About 80 Wonton Wrappers (store-bought)
60 g Fresh Ginger, unpeeled
450 g Finely Minced Pork
1 Egg, lightly beaten
2 tsp Shaoxing Wine
2 tsp Sesame Oil
¾-1 tsp Sea Salt
6-8 Turns of a Black Pepper Mill
100 ml Cold Chicken Stock
Chili Oil Sauce
2 Tbsp Chili Oil (With or without the chili sediment)
2 Tbsp Light Soy Sauce
1 ½ Tbsp Sugar
2 Tbsp Chicken Stock
2 Cloves Garlic, chopped (optional)
2 Scallions, chopped (optional)
Crush the ginger with the flat side of a cleaver or a heavy object and leave it to soak for a few minutes in about 100ml of cold water.
Place the minced pork in a bowl and add the beaten egg, wine, ginger-soaking water (pieces discarded), sesame oil, salt and pepper. Mix well, using your hand to stir the stuffing briskly in one direction, then add the cold stock in several stages, making sure each batch has been fully absorbed by the meat before continue.
Lay the wonton skin flat on your hand. Place a tsp of filling in the center, and then flip the skin in half diagonally, pressing the two sides lightly together.
To cook the dumplings, give the boiling water a good stir, drop in 10 dumplings and stir once to prevent sticking. When the water has returned to the boil, throw in one coffee-cupful of cold water. Allow the water to return to the boil once more, and the dumplings should be cooked through (test one to make sure). Remove from the water with a slotted spoon, place in one of the prepared bowls, and serve.
Serves 6 to 8.