Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou)

Ingredients for Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou)

• 15g (20g) piece of ginger, unpeeled

• 140g (150g) pork mince

• 1/2 egg, beaten

• 1 teaspoon Shaoxing wine

• 1/2 teaspoons sesame oil

• Sal

• Ground white pepper

• 3 tablespoons chicken stock

• 3 tablespoons finely sliced spring onion greens

• 200g (200g) package of wonton wrappers

• Flour, to dust

• 3-60ml sweet aromatic soy sauce, or 3-4 tablespoons light or tamari soy sauce with 1 1/2-2 teaspoons sugar

• 5-6 tablespoons chilli oil, with its sediment

• 2-4 heaped tsp crushed garlic

• 2 tablespoons finely sliced spring onion greens

Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1 1/2 teaspoons of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tablespoon at a time. Finally, add the spring onion greens.

Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 teaspoon of the pork mixture into the centre of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.

Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare three or four serving bowls. In each bowl, place 1 tablespoon sweet aromatic soy sauce (or 1 tablespoon tamari soy sauce and 1/2 teaspoons sugar), 1 1/2 tablespoons chilli oil with sediment and 1/2-1 heaped tsp of crushed garlic to taste.

When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.

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