Sichuan Spicy Wontons with Garlic Chilli Oil
Ingredients
Sichuan chilli oil
- 1 1/2 cups vegetable oil
- 5 cloves garlic, minced
- 2 star anise
- 1 cinnamon stick
- 3 tbsp Sichuan peppercorns
- 3/4 cup red chilli flakes
- 2 tsp salt
Wonton wrappers
- 2 cups organic white flour
- 1 cup boiling water
- Pinch of salt
Filling
- 1 block of firm tofu, drained & crumbled
- 250g mushrooms, diced
- 200g pak choy, julienned
- 1 tbsp minced ginger
- 3 tbsp Sichuan chilli oil
- 3 clove minced garlic
- 1 tbsp sesame oil
- Salt and pepper
Sauce
- 1/4 cup tamari soy sauce
- 6 tbsp homemade Sichuan chilli oil
Preparation
Making sichuan chilli oil
Heat the oil with star anise, cinnamon stick, and peppercorns in a small saucepan over medium-high heat until the oil starts to bubble slightly, then reduce heat to medium or low.
Cook for 10 minutes until the seeds and pods are darker in color.
In a separate heat-proof bowl, add the red pepper flakes, garlic, and salt.
Remove the aromatics from the oil, then pour the oil over the chilli flakes and stir well.
Allow to cool completely.
Preparing wonton wrappers
In a stand mixer, add all ingredients and mix until you have a rough ball shape.
Dust your work surface and knead the dough until smooth.
Let the dough rest for 20 minutes.
Lightly dust the counter-top, roll out the dough to desired thickness, aiming for a 20x10 inch rectangle, then cut into small squares.
Making filling
In a large skillet over medium-high heat, add sesame oil and cook ginger and garlic until fragrant.
Add mushrooms and cook until the liquid is released.
Add tofu and pak choy, stir-fry for another 2-3 minutes.
Add the Sichuan chilli oil and mix well.
Preparing sauce
Combine all ingredients and mix well.
Assembling wontons
Take a wrapper, add the filling, wrap and seal firmly.
Cooking wontons
Bring a large pot of water to a boil.
Add wontons and cook until they are completely cooked through.
Drain wontons and transfer to a serving platter.
Pour the red oil dressing on top and serve.
