Wontons in Chilli Oil

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Preparation info

  • Difficulty

    Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is a really simple wonton recipe. If you like, these can be prawn alone, pork and prawn, or just straight pork wontons. You could also just place a sea scallop between the wonton sheets to create a sumptuous dumpling. This dressing is a killer and, once you’ve made it, you’ll find yourself using it with lots of other things. Try dressing master-stock chicken with it, or using it as a salad dressing.

Ingredients

  • square wonton skins or round dumpling skins
  • flour

Pork Wonton Filling

  • 200 g (7 oz) minced (ground) pork belly
  • ½ carrot, finely diced
  • 2 coriander (cilantro) roots, scraped and finely chopped
  • 2 braised shiitake mushrooms, finely chopped
  • ½ knob of ginger, peeled and finely chopped
  • 2 spring onions (scallions), finely sliced
  • ½ teaspoon caster (superfine) sugar
  • 1 teaspoon yellow bean soy sauce
  • 1 teaspoon oyster sauce
  • a few drops of sesame oil

Dressing

  • 2 teaspoons kecap manis
  • 1 tablespoon chilli oil
  • 4 cloves garlic, finely chopped
  • 1 spring onion (scallion), finely chopped
  • 1 teaspoon Chinkiang vinegar
  • a pinch of freshly ground black pepper

Method

To make the dressing, mix together the kecap manis, chilli oil, garlic, spring onion, Chinkiang and black pepper.

To make the wonton filling, mix together all of the ingredients in a bowl.

Make a paste by combining a little flour with just enough water to make a medium thick paste. Use 1 teaspoon of wonton filling for each wonton skin. Fold it into a triangle, then fold the bottom up towards the end; finally fold the left side towards the right side and seal with the flour and water paste. Round dumpling skins simply need to be filled, folded in half and sealed with the flour and water paste.

Cook the wontons in rapidly boiling water for 3 minutes. Remove from the water, drain and drizzle with the dressing.