Friday 1 August 2014

Sichuanese Wontons with Chilli Oil Sauce













When I was in Chinatown the other day, I watched two old Chinese ladies making dumplings. I watched for an embarrassingly long time. I was hypnotised by their dance as they stuffed and folded. I was in awe of how effortless it was to them, each dumpling a little pocket of perfection. Now I know I'm not gonna be happy until I can stuff a dumpling like an old Chinese lady.



Sichuanese Wontons with Chilli Oil Sauce
adapted from Fuchsia Dunlop's Every Grain of Rice
Makes 30

For the Wontons:
A knob of ginger, crushed with the back of a cleaver
150g ground pork
1 egg beaten, you'll only need half
1 teaspoon Shaoxing wine
1/2 teaspoon sesame oil
Salt
Ground white pepper
3 tablespoons chicken stock
3 tablespoons finely sliced spring onion greens, plus extra for sprinkling
30 wonton wrappers

For the Chilli Oil Sauce:
50ml light soy sauce
Pinch of ground cinnamon
Pinch ground fennel seeds
1 teaspoon honey
1/2 teaspoon ground Sichuan pepper
6 teaspoons chilli oil
3 garlic cloves, minced

Make the Chilli Oil Sauce:
Combined all the ingredients in a bowl. Set aside.

Make the Wonton Filling:
Put the crushed ginger into a small bowl and add just enough water to cover.

Put the pork in a mixing bowl. Add the 1/2 egg, 1 1/2 teaspoons of the ginger water, Shaoxing wine, sesame oil and a pinch of salt and white pepper. Stir well. Add the stock, a tablespoon at a time and then the spring onion greens. Mix well.

Make the Wontons:
Put some cold water into a small bowl. Lay a wonton wrapper in the palm of your hand. Use a butter knife or small spatula to press about 1 teaspoon of filling into the centre of the wrapper. Dip a finger into the cold water and run it around the edges of the wrapper. Fold the bottom third of the wrapper over the filling, then fold the top third over the bottom third (like a business letter). You should have a long thin rectangle with the filling completely covered. Dip a finger in the water and wet one corner of the wrapper, then curl it around and press it to the opposite corner at a slight angle - they should look like folded arms. Lay the wontons on a flour dusted baking tray as you work.

Bring a large pan of water to the boil over high heat. When the water is boiling, drop the wontons in. Stir gently to make sure they don't stick together. When the water returns to a rolling boil, pour in a small cup of cold water to bring the temperature down. Repeat this one more time. When the water comes back to a boil of the third time, the wontons should be cooked (cut one open to check). Remove the wontons with a slotted spoon, drain well, put them into serving bowls, drizzle with the Chilli Oil Sauce and sprinkle with spring onion greens.


18 comments:

  1. And now you have made me want to perfect the art of wonton making. These look fabulous and aside from the wonton folding not that complicated.

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    1. Thanks Caroline. The folding isn't that complicated. Once you've done one, you can power through the rest.

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  2. I saw my Chinese aunt's mom make dumplings and I'm ashamed I never make dumplings myself. I must, they're the best!

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    1. Thanks Ellen. Home made dumplings are sooooo good. We polished these of in seconds.

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  3. I won't be happy too! It's taking me so much time making dumplings or simply homemade pastas. I should make an effort of making some more often. Oh well, I have a recipe to try now with your lovely sichuanese wontons :)

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    1. We need to keep practicing Gabrielle. Of course that means, we need need to make more pasta and dumplings so we get to eat more pasta and dumplings too. Yay!

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  4. This is incredible! They look perfect. My parents are experts at wonton folding too -- it blows my mind to watch them. One day hopefully I'll be as good as them -- and you!

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    1. Ha ha thanks Cynthia. How lucky to have your own wonton masters. It's mesmerising watch don't you think?

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  5. I'd say you're looking pretty much like you're going to have it down before you're an old lady because these look A.M.A.Z.I.N.G! Wish I could have a bowl of these in front of me right now! YUM!

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    1. Thanks Christina. I intend to keep practicing until I'm as good as those ladies were. Of course, I have the full support of my family in making as many wontons as it takes! :)

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  6. You crack me up - your dumplings look fantastic, so I guess you've stuffed and wrapped as well as an old Chinese Lady! And the plate of food looks amazing.

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    1. Thanks Patty. You should see get my wonton shimmy on!

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  7. Too delicious, I can't wait to try them! Thanks for sharing! Liz x

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    1. Thanks Liz. They are pretty easy to make, even if I can't stuff and fold as well as an old Chinese lady yet.

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  8. Replies
    1. Only if you have a plate of your lovely scones waiting for me when I get there. :)

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  9. Stunning! And my son's favorite food ever and now I can make them for him!

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  10. Wish I had this right this very moment; these look divine!

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