Chili Oil Wontons

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Steps

For the Chili Oil

1. 1
   In a heat-resistant bowl, combine 10g of the gochugaru with the crushed red pepper / chili flakes, sesame seeds, ground Sichuan peppercorn, and minced garlic. Toss to combine and set aside.

   Tip: The coarse grind of gochugaru lets you fry it longer without burning, extracting more chili flavor.

   ~3 min
2. 2
   In a small saucepan over medium-high heat, stir the remaining 10g of gochugaru into 400g of peanut oil. Heat to about 350°F until the chili powder is sizzling and the oil turns a deep orangish-red, about 3-5 minutes.

   Tip: It's ready when the chili flakes take on a brownish-red color; go further and it starts tasting roasted.

   ~5 min
3. 3
   Turn off the heat and strain the hot oil over the bowl of dry chilis and garlic. Stir gently. Let cool about 10 minutes until it reaches hot-cup-of-coffee temperature.

   Tip: Cooling prevents splatter and keeps the honey, vinegar and soy from tasting cooked.

   ~10 min
4. 4
   Stir in the Chinese black vinegar, soy sauce, MSG, and honey until combined. Set the chili oil aside.

   Tip: The honey may seem excessive, but the sweetness heightens the fruity chili flavor and balances the salt.

   ~2 min

For the Wonton Filling

1. 1
   In a large bowl, combine the ground pork with the ginger, garlic, scallions, salt, sugar, white pepper, soy sauce, sesame oil, and egg.

   ~3 min
2. 2
   Mix and aggressively whip the meat by hand for 4-5 minutes (or 2-3 minutes with a stand mixer + paddle) until it is sticky, opaque, and paste-like.

   Tip: Whipping develops myosin protein, which makes the filling sticky so it fuses to the wrapper and gives a springy, sausage-like bite.

   ~5 min
3. 3
   Place about 15g of filling in the center of each wonton wrapper (keep wrappers under a damp towel). Wet the edges with water, fold corner-to-corner into a triangle, press out all the air, and crimp the edges about six times, then bring the arms together into a beggar's-purse shape. Repeat to make 33-36 dumplings, placing them on a parchment-lined sheet tray.

   Tip: Squeezing out air pockets prevents the filling from rendering loose inside and running out when you bite in.

   ~30 min
4. 4
   Cover the tray and refrigerate the wontons for at least 30-60 minutes (or freeze flat, then bag for longer storage).

   Tip: Chilling hydrates the wrapper starch from the filling's moisture, bonding wrapper and filling for a more unified dumpling.

   ~30 min
5. 5
   Bring about 4 quarts of well-salted water to a boil, then reduce to a high simmer around 190-200°F. Add the wontons in batches with a spider or slotted spoon, letting each set briefly before releasing so they don't stick to the bottom. Poach about 4 minutes total.

   Tip: Poaching near 190°F instead of a hard boil keeps the wrapper silky and the filling plump and juicy. Cook up to 15-16 at a time.

   ~4 min
6. 6
   Stir 60g of the hot starchy cooking water into the chili oil and whisk to emulsify. Dab the poached wontons on a paper towel, place in warm bowls, and spoon the emulsified chili oil generously over the top, getting the garlic and sesame seeds from the bottom. Garnish with scallions and serve.

   Tip: Whisking in the starchy water emulsifies the oil like a vinaigrette so it clings to and bathes each dumpling instead of running off.

   ~3 min

Nutrition (per serving)

Brian Lagerstrom

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