- Chili Oil
- 1-½ tbsps sichuan peppercorns
- ½ cup peanut oil
- 3 cloves garlic, finely chopped (~1 tbsp)
- 1 oz. ginger, finely chopped (~1 tbsp)
- 1 scallion, finely chopped, separate white & green parts
- 3 tbsps Thai chili flakes
- 1 tsp sugar
- ½ tsp salt
- 18–20 fresh or frozen wontons
- 2 tsps chili oil, (heaping teaspoons)
- 1 tbsp black vinegar
- 1 tbsp soy sauce
- ¼–½ tsp sugar, to taste
- chopped cilantro
- toasted sesame seeds
1. Lightly toast Sichuan peppercorns in a dry pan over medium heat for 2 minutes or until you can smell the aroma. Transfer to a mortar and grind with pestle as same texture as chili flakes, set aside.
2. Heat oil in a small sauce pan over medium low heat.
3. Meanwhile, combine garlic, ginger, white part of green onion, chili flakes, sugar, salt and Sichuan pepercorns in a heat proof bowl. Carefully pour hot oil over the ingredients. Aware that the oil will boil immediately. Stir and set a side. You can keep this chili oil for 30 days on a pantry.
4. Boil a pot of water to cook wontons. You can use store bought frozen or homemade fresh ones… it all works for this recipe! Cook the wontons until fully cooked, about 5 minutes.
5. Meanwhile, combine chili oil, black vinegar, soy sauce and sugar in a small mixing bowl.
6. Remove cooked wontons from the boiling water with a strain spatular and place on a serving plate. When the wontons are still popping hot, pour the chili oil mixture right on top. Garnish with green part of green onion, cilantro and sesame seeds. Serve immediately. Enjoy!
Wontons in Chili Oil. To import, drag image to your MacGourmet recipe box.