Servings:
Ingredients
Sichuan chilli oil
- 1 1/2 cup vegetable oil
- 5 cloves garlic minced
- 2 star anise
- 1 stick cinnamon
- 3 tbsp Sichuan peppercorns
- 3/4 cup chili flakes
- 2 tsp salt
Wonton wrappers
- 2 cups white flour
- 1 cup boiling water
- pinch of salt
Filling
- 1 block firm tofu drained & crumbled
- 250 gram mushrooms diced
- 200 gram pak choy julienned
- 1 tbsp ginger minced
- 2-3 tbsp Sichuan chilli oil
- 2-3 cloves garlic minced
- 1 tbsp sesame oil
- salt and pepper
Instructions
Sichuan chilli oil
- 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)
- Combine all ingredients and mix well.
Wonton wrappers
- 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.
Filling
- 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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