RSS
Email
Twitter
Facebook
Pinterest
Google+
Spotlight
Sichuan Red Oil Wontons Recipe (红油抄手)
Ingredients:
Sichuan spicy chili oil
Spicy black vinaigrette sauce
20 wonton wrappers
cornstarch solution (to wrap wontons: mix 1 tablespoon of water with 2 tablespoons cornstarch)
A wide surface stockpot
2-3 cups water (to boil wontons)
Sichuan Spicy Chili Oil:
1/2 cup oil
2 tablespoons dried red pepper flakes
2 teaspoons Sichuan peppercorns
1 stalk scallion, cut into 2-inch lengths
1 shallot, sliced
Method:
1. In a bowl, mix chili flakes, Sichuan peppercorns, scallions and shallots.
2. Heat up oil in a wok to smoking point. When the oil is ready, carefully pour the hot oil over mixed ingredients in step 1.
3. Let it sit for 2 hours or overnight.
4. Drain the oil into a storage container. Discard strained ingredients. Sichuan Spicy chili oil is ready to use.
Spicy Black Vinaigrette Sauce:
1/3-1/4 cup soy sauce
2 tablespoons regular black vinegar, Chinkiang, or balsamic (I prefer regular)
2-3 tablespoons Sichuan spicy chili oil (or store bought chili oil)
1 tablespoon sesame oil
1 teaspoon sugar
1/2-1 teaspoon Sichuan peppercorn powder (may use less depending on your heat tolerance)
2 tablespoons fried garlic (or 2 clove garlic, minced)
1 stalk scallion, finely chopped
a handful cilantro leaves, chopped
Method:
In a bowl, mixed all the Sauce ingredients and let it sit for 15 minutes.
Wonton Fillings:
8 oz ground pork
2 stalks scallions, finely chopped
1 teaspoon sesame oil
1/4 teaspoon sugar
1/4 teaspoon salt
2 dash of white pepper
Method:
Mix all the ingredients thoroughly.
To Make Hand Crossed Wontons:
Please click on the gallery above (picture 2) to learn how to fold the wontons.
1. Place about a teaspoon of wonton fillings in the center of the wonton wrapper.
2. Place the wrapper with 4 corners facing up, down, left and right.
3. Lift the bottom corner and make a 1 1/2 turn fold over the wonton filling, with bottom corner tucked under the filling.
4. Use both left and right thumb, lightly pressed down both left and right corners of the wrapper between the filling.
5. Lightly brush some cornstarch solution from left to right corners.
6. Fold wonton in a crossed hands fashion (over lapping at 45 degrees), left corner to the center, and then right to center.
7. Press firmly to seal wonton.
To Cook wontons:
Bring water to boil. Carefully drop the wontons, and as soon as the wontons started boiling, give it a quick stir to prevent sticking. Boil wontons for 3-5 minutes, or until the wontons float to the top of the pot and thoroughly cooked. If boiling water appears too starchy, wontons will not float and get cooked. If necessary, add some water and continue boiling until wontons are done. Dish up, toss them in the Spicy Black Vinaigrette dipping sauce, and ready to serve.
Click Below for More Easy and Delicious Recipes:
SHARE THE RECIPE & PHOTOS:
You really need a visual for wrapping the wontons. I just don’t get it!
As instructed in the recipe step 1-7, there is also a visual mentioned, pg. 2. picture gallery, picture #2.
ooo sounds so delicious!
i am go for days with wonton! Let it be in any form or any shape or any fillings. This is making me crave for some wonton now.
Another fantastic recipe! I used to have these at a place called Grandview in Burlingame, CA. These are exactly the same as I remember. Thank you Rasa.
are you on pinterest? you should :)
I like picture #4…drowned in chilli oil…it’s making me hungry!
Pingback:Sichuan Red Oil Wontons from Rasa Malaysia - Martha's Circle
I love the recipe of the Sichuan Spicy Chili Oil. Can you tell me it’s shelf life if I keep it in the fridge?
I usually store the chili oil in an air tight glass jar up to 3-4 months, it still taste great.
Pingback:Thirsty Mike Cooks: Pork Dumplings with Spicy Soy Dipping Sauce « Hungry Lindsay
My family doesn’t eat pork, is it possible to use a shrimp filling? Or would it be better to use a pork substitute?
Of course, you can use shrimp or use chicken, but shrimp will be better. :)