Empty My Fridge
The BEST Wontons in Chili Oil
Ingredients
- Peppercorn1 ½ tbsp
- Avocado½ cups
- Garlic · finely chopped3 cloves
- Ginger · finely chopped1 oz
- Scallion · finely chopped1
- Chili flake · flakes3 tbsp
- Sugar1 tsp + ¼–½ tsp
- Salt½ tsp
- Wonton wrapper · frozen18–20
- Chili oil2 tbsp
- Vinegar1 tbsp
- Soy sauce1 tbsp
- Cilantro · chopped
- Sesame seed
Instructions
- Toast the Sichuan peppercorns in a dry pan over medium heat for about 2 minutes, until fragrant. Grind them in a mortar to the same texture as the chili flakes and set aside.
- Heat the oil in a small saucepan over medium-low heat.
- In a heat-proof bowl, combine the garlic, ginger, white part of the green onion, chili flakes, sugar, salt and ground peppercorns. Pour the hot oil over them carefully, as it will bubble up immediately, then stir and set aside.
- Boil a pot of water and cook the wontons until fully cooked, about 5 minutes.
- In a small bowl, mix the chili oil, black vinegar, soy sauce and sugar.
- Drain the wontons with a slotted spatula onto a serving plate. While still very hot, pour the sauce mixture over them.
- Top with the green onion greens, cilantro and sesame seeds, and serve right away.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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