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Spicy wontons

SPICY CHINESE RAVIOLI. HAHAHAHA. I'm so funny. Yeah these spicy dumplings/wontons are my favourite! I typically hate wontons especially when they're in soup because they just look so gross, like soggy napkins floating around. *vomits*. Same reason as why I don't really enjoy steamboat because those are just soggy meat. bleargh.


But make it spicy? AND I AM ALL IN BABY. This is really not hard to make and it is kinda therapeutic to fold them as well. I chose the round wrappers cos I like round stuff. HAHAHA. Also, it looks nicer and cuterrrr.

See! How cute these are. I wanna squish all of them.

DISCLAIMER AS USUAL: ALL ARE ESTIMATES. AINT NOBODY GOT TIME TO MEASURE OUT OIL AND WHAT NOT.

 

SPICY WONTONS

Makes about 35 wontons

Serves 4-6 pax

Prep time: 30 mins

Cook time: 10 mins


INGREDIENTS

Round wonton wrappers

350g minced pork

a handful of scallions, finely chopped

a handful of coriander, finely chopped

1/2 tbsp sesame oil

1 tbsp corn starch

1.5 tbsp light soy sauce

1.5 tbsp shaoxing wine

1 tsp salt

few dashes of white pepper


  1. Mix all together, marinate for at least 20 minutes or overnight

  2. When ready to make, prepare a small bowl of water. This is for you to wet your fingers (oooOooOh kinky. HAHAH) to seal the wontons.

  3. Fold them (see steps below)

  4. Then on medium heat, bring a medium pot of water to boil. Season water with some sesame oil and salt. Boil wontons for about 6-8 minutes until it floats and is cooked.

  5. Remove from water and drizzle sauce over.

If you made too many wontons, you may freeze the uncooked ones and just boil when you want to eat them. You may store the cooked ones with the sauce in the fridge for 2-3 days.


HOW TO FOLD:

1. Using a teaspoon, scoop the mince meat paste and place in the centre of the wrapper.

2. Dab your finger with a lil water, run it along the sides of the wrapper.

3. Fold it in half and use your fingers to gently press to seal it.

4. Then holding both sealed ends, pull it together into a round and press to seal.

Disclaimer; the filling isn't supposed to look plain like this. I used raw meat for these shots cos I forgot to take pics of it when I was actually making.

CHILLI SAUCE (adjust accordingly to taste plz)

6 tbsp chilli crisp oil (I used lao gan ma chilli brand)

2 splash of black vinegar

2 tbsp of light soy sauce

some honey (optional, to cut the acidity. I didn't cos I love the sharp taste of vinegar)

  1. Mix all together and pour over the boiled wontons

  2. Garnish with coriander and spring onions

 

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