Red Oil Wontons

What Goes With It

• Smashed cucumber
• A cold beer
• Dan dan noodles

How to Make Red Oil Wontons

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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.

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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.

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

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

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

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

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

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8. Scatter with spring onion, peanuts and coriander.

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Notes From the Method

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.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Storing and Reheating

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

Red Oil Wontons Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.