Dumplings in Chilli Oil (Wontons)
Silky pork and prawn wontons, poached gently and dressed in Sichuan chilli oil and aromatics. Poaching the wontons in barely simmering water rather than a rolling boil is what keeps their delicate wrappers intact, since vigorous bubbling can tear them open.
Ingredients
Instructions
Mix pork, prawn, soy, sesame oil, ginger and spring onion.
Place a teaspoon of filling in each wrapper. Moisten edges. Fold and seal.
Poach wontons in simmering water 4–5 minutes.
Mix chilli oil, soy, vinegar and sesame oil in bowls.
Transfer wontons to bowls.
Top with garlic and spring onion.
Toss before eating.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.