😍💚 Sichuan spicy wontons in Sichuan garlic chili oil! 📷 by @nm_meiyee 💚💚Sichuan chilli oil recipe:
1 1/2 cups vegetable oil
5 cloves, minced
2 star anise
1 cinnamon stick
3 tbsp Sichuan peppercorns
3/4 cup red chilli flakes
2 tsp salt
Heat the oil, star anise, cinnamon stick, peppercorns in a small saucepan over medium high until oil starts to bubble slightly turn the heat down to medium or low heat. Let it cook for 10 minutes, the seeds and pods should be darker in colour. In a separate heat-proof bowl, add the red pepper flakes, garlic and salt. Remove the aromatics from the oil then pour the oil over the red chilli flakes, and stir well. Allow to cool completely. .
*Chilli oil (to serve)
1/4 cup tamari soy sauce
6 tbsp homemade Sichuan chilli oil
Combine all ingredients and mix well. . *Wonton wrappers
2 cups organic white flour
1 cup boiling water
Pinch of salt
In a stand mixer, add all ingredients and mix until you have a rough ball shape. Dust your work surface, knead dough until smooth. Let dough rest for 20 mins. Lightly dust your counter-top, roll out the dough to your desired thickness, aiming for a rectangle roughly 20”x10” then cut into small squares. .
1 block of firm tofu, drained & crumbled
250g mushrooms, diced
200g pak choy, julienned
1 tbsp minced ginger
2-3 tbsp Sichuan chilli oil
2-3 clove minced garlic
1 tbsp sesame oil
Salt and pepper .
In a large skillet over medium high heat, add sesame oil and cook ginger, garlic until fragrant. Add mushrooms and cook until the liquid released. Add tofu, pak choy stir-fry for another 2-3 mins. Then add the Sichuan chilli and mix well. .
To make the wontons, take a wrapper, add the filling. Wrap and firmly steal. .
Bring a large pot of water to a boil. Add wontons and cook until they are completely cooked through. Drain wontons and transfer to a serving platter. Pour the red oil dressing on top and serve
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