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Mouthwatering Wonton Dumplings in Chilli Oil


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  • Author: Josephine Chan
  • Yield: 25 pieces 1x

Description

Dumplings are so versatile that you can do anything you like with them. The best part is, make lots of them and keep some for other days.


Ingredients

Scale
  • 1 pack wonton wrappers, store-bought
  • 300g (10.5 ounces) minced pork, preferably with 15-20% fat
  • 80g (3 ounces) chopped Chinese cabbage
  • 20g (0.7 ounces) chopped Chinese chives
  • 20g (0.7 ounces) chopped spring onion
  • 10g (0.35 ounces) chopped coriander
  • roasted peanut

Seasoning

  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp chicken powder
  • 1 1/2 tsp light soy sauce
  • 1/2 tsp sesame oil
  • 1 tsp corn flour
  • 1 egg

Chili Oil Sauce

  • 60g chicken stock
  • 1/2 tsp salt
  • 1/2 tsp chicken powder
  • 1/2 tsp mashed Sichuan peppercorn
  • 3 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tsp chili oil
  • 2 tsp chinkiang black vinegar
  • 2 tsp sichuan
  • 2 tsp chili bean sauce (doban djan)
  • 1 tsp Shaoxing wine
  • 1/2 tsp sugar

Instructions

  1. Combine minced pork and all the chopped ingredients in a mixing bowl. Add seasoning and gently massage them into the mixture with clean hands. Roll everything into a large clump of ball. Then, slam them back into the mixing bowl. Repeat a few times until the mixture starts to tighten.
  2. Place a teaspoonful filling in the middle of a wonton skin. Lightly rub some water around the edges of the wonton skin. Fold into half and pinch the edges to seal. Repeat until all the filling is used up.
  3. Bring a pot of water to boil and gently poach the dumplings for about 7 minutes or until cooked through. Drain dry and place them in a serving bowl.
  4. Mix the sauce ingredients in a bowl. Drizzle as much sauce as you like onto the dumplings. Garnish with some chopped spring onion and roasted peanut. Serve.
  • Category: Appetiser
  • Cuisine: Chinese