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Sichuan chilli oil wontons
Tofu and mushroom wontons in a pool of fragrant red oil and black vinegar
In Chengdu these are called hong you chao shou, 'red oil folded hands', after the way the wrappers are crossed over like arms. Little noodle shops serve them morning to night, slick with chilli oil, black vinegar and garlic. Our filling is firm tofu, shiitake and Chinese chives, so it's juicy without meat. Make a double batch: they freeze well uncooked. Chef's tip: squeeze the tofu hard in a cloth before mixing; dry filling seals better and the wontons won't burst in the water.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the filling
For the wontons
For the sauce (per 4 bowls)
Method
0/6 doneStep 1: Heat 1 tbsp vegetable oil in a frying pan over a medium-high heat and fry 3 ½ oz fresh shiitake mushrooms for 3–4 minutes until dry and browned. Cool for a few minutes.
4 minStep 2: Mix 10 ½ oz firm tofu, the mushrooms, 1 ¾ oz Chinese chives or spring onions, 1 tsp fresh ginger, 1 tbsp light soy sauce, 1 tsp toasted sesame oil, ¼ tsp ground white pepper and 1 tbsp cornflour until it holds together when pressed.
Step 3: Put 1 heaped teaspoon of filling in the centre of each of the 32 square wonton wrappers. Wet the edges, fold into a triangle and press out the air. Bring the two side corners together below the filling, dab with water and pinch to seal. Keep finished wontons under a damp cloth.
25 minStep 4: For each bowl, stir together a quarter of 4 tbsp Sichuan chilli oil with its sediment, 2 tbsp Chinkiang black vinegar, 2 tbsp light soy sauce, 2 tsp sugar and 3 cloves garlic, plus ½ tsp ground Sichuan pepper if using.
Step 5: Bring a large pan of water to a rolling boil. Cook the wontons in two batches. Common mistake: tipping them all in at once, which drops the temperature so they stick and tear. Stir once, and when they float and the wrappers turn translucent, give them 1 more minute (about 3–4 minutes in all).
8 minStep 6: Lift the wontons straight into the bowls with a splash of the cooking water, toss in the sauce and scatter with 1 spring onion and 1 tsp toasted sesame seeds. Eat at once.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 15 g
- Carbs
- 38 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sichuan chilli oil wontons take?
- About 50 minutes in total: 35 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of fresh shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of chinese chives or spring onions?
- Chives, or a little finely sliced onion.
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