Serving: 4

Ingredients:

●     1 pack of wonton wrappers, thawed if using frozen

Aromatic water

●     2 tablespoons boiling water

●     1/4 teaspoon salt

●     2 green onions, sliced

●     1 tablespoon minced ginger

●     1 teaspoon Sichuan peppercorns

Filling

●     1/2 lb (227 g) ground pork

●     1 large egg

●     2 teaspoons cornstarch

●     1/8 teaspoon white pepper powder

Sauce

●     8 tablespoons homemade chili oil (including the chili crisp)

●     4 tablespoons seasoned sweet soy sauce (*Footnote 1)

●     1 1/2 tablespoons Chinkiang vinegar

●     2 teaspoons grated garlic

●     2 green onions, sliced

●     Chopped cilantro, toasted ground Sichuan peppercorn flakes, and toasted sesame seeds for garnish (Optional )

Instructions:

Prepare the aromatic water

1. Combine all the ingredients for the aromatic water in a small bowl. Stir to mix well and let infuse for 15 minutes while you prepare the other ingredients. Strain and discard all the solid ingredients.

Prepare the chili oil sauce

2. Combine the chili oil, sweet soy sauce, vinegar, garlic, and white part of the green onion in a medium-sized bowl. Stir to mix well.

Make the wontons

3. Add the minced pork into a medium-sized bowl. Add the aromatic water, egg, cornstarch, and white pepper powder. Mix until it forms a smooth and sticky paste.
4. Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press them together to lock the filling inside the wrapper. Place on a big plate, a finger’s width apart.
5. When you’ve finished 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.

Cook and assemble

6. Bring a large pot of water to boil. Add the wontons, 20 at a time. Stir gently with a spatula constantly, to prevent them from sticking to the bottom. Cook until the wontons are floating on top, about 2 to 3 minutes. Transfer 7 to 8 wontons into each bowl. Pour 2 tablespoons of the sauce, and 1 to 2 tablespoons of the hot broth used to boil the wontons, garnish with the green part of the green onion, and serve.
7. Mix the wontons well to coat them with sauce. Enjoy!

Store

8. If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.

To cook frozen wontons

9. Bring a large pot of water to a boil over high heat. Add wontons. Stir gently to prevent it from sticking. Cook until the water reaches a boil again. Turn to medium-low heat. Cover the pot with a small gap on one side, to prevent it from boiling over. Continue boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot the entire time and monitor the broth. If the broth starts to boil over, uncover and stir, then replace the cover. Uncover, and continue cooking for another minute, or until the wontons are cooked through.

Posted by Coba Grills and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/sichuan-spicy-wonton-red-oil/