The QUEEN of all things Asian food for me must be Marion Gasby from Marion´s Kitchen! All her recipes are beyond delicious and anyone can make them! This is one of her recipes which I have adapted to my own taste.
I like (no, actually love) spicy food, but the husband not so much. So when he is away, I go wild and make myself lots of spicy dishes. The one staple I always have in my pantry is Spicy Sichuan Chilli Oil. You can find the recipe here. It is very versatile and can be used as a dressing on dumplings, stir-fry, over eggs and so many other dishes. You need spicy, you grab that jar!
Yes, folding wonton wrappers is labour intensive but this recipe makes about 25 units if you scoop 1 tablespoon into each wrapper and about 40 if you put one teaspoon in, but you can freeze what you don’t use. The beauty is that they can be cooked from frozen to be steamed, boiled or even used to make wonton soup. You can have a look here to see tutorials on how to fold wonton wrapper. Just remember that if you buy the store-bought wrappers, it is important to wet the edges before you start folding.
Grab the teenagers and get them involved in a marathon wonton wrapping project! The only 2 ingredients that might take you to the closest Asian store is the wrappers themselves which you will find in the deep-freezer section and Sichuan peppercorns for the chilli oil.
- 300g x pork mince
- ¼ cup x spring onion, I use the white part of the spring onion
- 1 Tbsp x ginger, finely grated
- ¼ tsp x ground white pepper
- ¼ cup x chicken stock
- 2 tsp x cornstarch, plus extra for dusting
- 1 x egg
- 1 tsp x sea salt
- 25 x wonton wrappers
- sesame seeds (optional)
- • For the Spicy Sauce:
- 4 Tbsp x homemade Sichuan chilli oil (plus 2 tsp of the chilli powder/flakes from the oil)
- 4 Tbsp x light soy sauce
- 2 Tbsp x white vinegar
- 1 tsp x Hoison sauce (optional)
- 1 x small clove garlic, finely grated
- 2 Tbsp x spring onion, finely sliced (here I use the green parts)
- 1 Tbsp x coriander, finely chopped (use the stems and leaves)
- To make the spicy sauce, combine the ingredients in a bowl and set aside. (Yup, that easy and if you don't like it too spicy then just increase more of the oil and less of the chilli seeds and powder)
- For the wonton filling, place the pork, spring onion, ginger, pepper, chicken stock, cornstarch, egg and salt in a large bowl and mix well until smooth and sticky.
- Hold a wonton wrapper in the palm of your hand so that one corner is facing you, wet the sides with water with the tip of your finger.
- Place 1 tablespoon of the filling in the middle of the wonton wrapper. Fold the bottom corner over to meet the opposite corner of the wrapper and press the sides together making sure you get out most of the air. (This is just the basic triangle shape. You can make any shape you wish but remember that some shapes will require less filling, which is usually about 1 teaspoon)
- Place onto a tray dusted with cornstarch.
- Cover with clingfilm and place in the freezer.
- Take what you need from your batch out the freezer. The rest you can freeze for another days use.
- Bring a large pot of water to the boil and cook the wontons in batches in the boiling water for 4-5 minutes or until cooked through.
- Drain with a slotted spoon and transfer to serving bowls.
- Generously spoon over the spicy chilli sauce and sprinkle with sesame seeds if using.