Red Oil Wonton

• Meat

  • 1 cup Pork

• Produce

  • 1 Coriander
  • 2 Garlic cloves
  • 1 tbsp Ginger
  • 1 1/2 tbsp Green onion

• Refrigerated

  • 1 Size egg, small

• Condiments

  • 1 tbsp Oyster sauce
  • 1 tbsp Soy sauce, light

• Pasta & Grains

  • 1 cup Water from cooking wonton

• Baking & Spices

  • 2 Pinch Salt
  • 1/2 tsp Sugar
  • 3 tbsp Szechuan style chili oil depends how spicy you want

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 2 tbsp Vinegar, Black

• Bread & Baked Goods

  • 30 Wonton wrappers

• Beer, Wine & Liquor

  • 2 tbsp Cooking wine

Found on chinasichuanfood.com

Description

Ingredients

• 30 wonton wrappers
• 1 cup minced pork
• Pinch of salt
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• 1 small size egg
• 1 tablespoon oyster sauce
• 3-6 tablespoons Szechuan style chili oil depends how spicy you want
• 2 tablespoons black vinegar
• 1 tablespoon sesame oil
• 2 tablespoon cooking wine
• 1/2 teaspoon sugar
• pinch of salt
• 1 tablespoon light soy sauce
• 2 garlic cloves, smashed
• 1/2 tablespoon minced green onion
• Minced coriander
• 1 cup water from cooking wonton

Directions

• Youd better to prepare the chili oil in the previous day according to this instruction.
• In a large bowl, mix minced pork with ginger, oyster sauce, egg, spring onion and salt. Keep stirring the mixture in one direction until well combined and sticky.
• Refrigerate for around 15 minutes for a better flavor.
• Assemble wonton one by one.
• In a bowl, mix all the seasonings together.
• Cook wonton in boiling water for 3 to 4 minutes until the wrappers become transparent completely. You can add some green vegetable like lettuce, bok choy leaves in last minute. Transfer out to serving bowl and then scoop some water to cover most of the wontons (not too much as it may dilute the red oil dressing).
• Pour the red oil dressing on top; garnish extra minced spring onion and coriander. Mix well before enjoying.

Nutrition