Wontons in Chili Oil
Makes 20 dumplings
INGREDIENTS
5 oz ground pork, very cold
2 tsp ginger, finely chopped to a paste
1/2 ea egg (whisk an egg and discard half)
1 tsp Shaoxing Rice Wine
1 tsp sesame oil
1 tsp salt
pinch black pepper
3 1/2 tbsp chicken stock
3 tbsp green onion, thinly sliced
7 oz wonton wrappers
Directions
Place the pork, egg, Shaoxing wine and sesame oil in a bowl.
Add 1.5 tsp of salt and a pinch of black pepper. Stir well.
Mix in the stock, 1 tbsp at a time while mixing then add ginger & green onion. Mix well.
Cook off a small taste of pork filling in a sauté pan in canola oil and adjust seasoning as needed.
Fill a small bowl with cold water.
Take a wonton wrapper and lay it flat in one hand.
Use a small offset spatula to press about 1 tsp of the pork mixture into the center of the wrapper.
Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. 9. Wrap the ends together and press firmly to seal.
Lay on a flour-dusted tray lined with parchment paper.
TO SERVE
INGREDIENTS
4 tbsp sweet soy sauce
4 tbsp light soy sauce with 2tsp sugar
6 tbsp chili crisp
4 cloves garlic, crushed
2 tbsp green onion, thinly sliced
2 tbsp sesame seed, toasted
DIRECTIONS
Bring a large pot of water to a boil over high heat.
Prepare a large bowl of sweet soy sauce, light soy sauce, chili crisp, and garlic.
When the water has come to a boil, drop in the wontons.
Stir gently to make sure they do not stick together.
When the water returns to a rolling boil, pour a small cup of cold water to calm it down.
Repeat steps 3, 4, & 5 one more time.
When water comes to a boil for the third time, the wontons should be cooked through. Taste one.
Remove the wontons with a slotted spoon, drain well, and add to bowl of garnish.
Scatter with green onion and sesame seeds. Serve immediately.
