Red Oil Wontons

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Beat the pork with the ginger, spring onions, soy sauce, wine, sesame oil, salt, white pepper and water in one direction for 2 minutes, until sticky.

   Mark done Start 2 min timer

2. Put a small spoonful on each wrapper, wet two edges, fold into a triangle and press out the air, then bring the two long corners together and pinch.

   Mark done

3. Mix all the sauce ingredients in the bottom of four bowls and divide between them.

   Mark done

4. Bring a large pan of water to a rolling boil and drop the wontons in.

   Mark done

5. Cook 4 minutes from the moment they float, adding a cup of cold water if the pan threatens to boil over.

   Mark done

6. Lift them out with a slotted spoon and shake off every drop of water.

   Mark done

7. Tip them straight into the bowls of sauce and turn to coat.

   Mark done

8. Scatter with spring onion, peanuts and coriander.

   Mark done

Chef’s Tips

• Shake them properly dry. Water ruins chilli oil.
• Assemble the sauce cold in the bowl.
• Press the air out as you fold, or they burst.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Smashed cucumber
• A cold beer
• Dan dan noodles

Storage & Reheating

Freeze uncooked for 2 months and boil from frozen, adding 2 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.