Savory pork wontons nestled in spicy chili oil and topped with crushed peanuts, sesame, and cilantro for crunch and zing.
60 thin square wonton wrappers
1lb / 450g fatty minced pork
2 tsp salt
1 tsp sugar
1 tsp ground white pepper
2 scallions, minced
4 bunches cilantro stems, minced (optional)
2 cloves garlic, minced
1 tbsp Shaoxing wine
2-4 tbsp chili oil
3 tbsp Chinkiang vinegar
2 tbsp soy sauce
1 tsp sugar
3 cloves garlic, minced
Roasted peanuts, lightly crushed
White sesame seeds
In a large pot, bring at least 4L of water to a boil.
In a large bowl, add all the ingredients for the wontons (minus wrappers!) and mix with your hands until well combined. To taste for seasoning, place 1 tsp of filling on a microwave-safe plate and microwave for 10-20 seconds, until filling is no longer pink. If the filling is too lean, add a bit more sesame oil so it's nice and juicy.
Ready your wonton-folding station: Crack an egg into a small bowl and beat lightly to make the egg wash. Line a tray or cutting board with a silicone mat or parchment paper to hold the folded wontons. Place egg wash, tray, and filling bowl out on a table.
Place a single wonton skin in your palm, floured side down. Dip the index finger of your other hand in the egg wash and moisten the edges. Add 1-2 tsp of filling to the center. Fold over diagonally to form a triangle. Moisten the bottom two tips of the triangle with egg wash and press together, like they're holding hands.
In a large bowl, combine vinegar, soy sauce, sugar, and minced garlic and adjust to taste. Add most of the chili oil, leaving a bit for drizzling.
Transfer wontons to the pot of boiling water and stir gently so they don't stick together. Cook for 3 minutes, or until filling is no longer pink and the temperature reaches at least 145°F / 62°C. Depending on the size of your pot, you may want to do this in batches.
Drain wontons and transfer to the bowl with the sauce. Add peanuts and toss gently to coat. Sprinkle with sesame and cilantro, drizzle with additional chili oil, and enjoy.