Pork Wontons with Szechuan Chilli Oil
Jess makes traditional Chinese style pork wontons with a spicy sichuan chilli oil to match.
Recipe by: Jess Liemantara - Contestant
Serves: 24 Dumplings
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- Invention Test
- Jess Liemantara - Contestant
- Bicarbonate Soda
- Oyster Sauce
- Pink Peppercorn
- Sesame Oil
- Sesame Seeds
- Soy Sauce
- Spring Onion
- Star Anise
- Sweet Soy
- Vegetable Oil
- White Pepper
- For the Sichuan Chilli Oil, place oil in a medium saucepan, set over medium heat until 85C. Add cinnamon, Sichuan pepper and star anise and cook until fragrant, about 2 minutes. Add garlic and cook until golden.
- Meanwhile place the Kashmiri dried chilli and pink peppercorns in a small food processor and process until a coarse powder. Transfer to a bowl and add sesame seeds and salt flakes. Pour hot oil through a fine sieve over the chilli powder mix and stir to combine. Set aside to steep for 10 minutes then set aside until needed.
- For the Sichuan Chilli Dressing, place all ingredients in a medium bowl and mix until well combined. Set aside until serving.
- For the Spring Onion Curls, slice spring onions lengthways, without cutting through the whole length. Place in a bowl of iced water until curled. Remove from water and set aside on a clean tea towel to drain until serving.
- For the Wonton Wrapper, place 1 cup plain flour, egg, salt and ¼ cup water into a medium sized bowl. Mix until well combined then add remaining 1/2 cup flour, a little at a time, until a smooth dough forms. Roll into a ball, wrap in cling film and set aside for 10-15 minutes.
- Lightly dust surface of the dough with cornflour. Cut dough in half and pass through a pasta machine on the thickest setting. Continue to pass through machine until the second thinnest setting. Lay length of dough out onto a lightly floured bench. Repeat with remaining dough. Using a 9cm round cutter, cut 24 rounds from dough. Cover with a clean tea towel.
- For the Pork Mince Filling, place all the ingredients into a medium bowl and mix until well combined.
- Divide pork mince filling amongst the wonton wrapper rounds. Brush edges with a little water and fold rounds in half to enclose filling, removing air bubbles. Bring the two corners together and press to form a tortellini shape. Continue with remaining wrappers and filling and set aside until serving.
- For the Fried Garlic and Chorizo, heat a saucepan with oil over low to medium heat to 180C. Place garlic in a fine sieve and lower into the oil. Cook until golden, remove from oil and set aside, to drain on paper towel, until serving.
- Place chorizo in a small food processor and process to coarse crumb texture. Transfer to the fine sieve and lower into the same oil. Fry until crispy, remove from oil and set aside, to drain on paper towel until serving.
- To serve, heat a large pot with water and bring to a gentle boil over medium to low heat. Add wontons, in batches, and cook until the wontons float to the surface and filling is cooked through, about 3-4 minutes. Strain then coat Pork Wontons in Sichuan Chilli Dressing and place on a serving platter. Topped with Fried Garlic and Chorizo and a small amount of Curled Spring Onion. Sprinkle with white pepper and serve remaining Sichuan Chilli Dressing on the side.