Sichuan style chili oil wontons
Brian Lagerstrom · ♥ 7.4K likes · 168.8K views · 20 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 10 g gochugaru chili flakes
- 10 g crushed red pepper
- 15 g sesame seeds
- 20 g minced garlic
- 2 g szechuan peppercorns
Toss gochugaru, crushed red pepper, sesame seeds, minced garlic and coarsely ground szechuan peppercorns together in a medium bowl.
The chili oil aromatics bowl
- 400 g neutral oil
- 10 g gochugaru flakes
Heat the neutral oil with 10 grams of gochugaru in a little pot over medium high three to four minutes to about 350F, until the flakes sizzle and turn brownish red.
Kill the heat and pour the infused oil through a small strainer over the bowl of aromatics.
Pouring the hot oil over the aromatics
Cool about 10 minutes, to hot cup of coffee temperature, so the wet ingredients do not splatter or taste cooked.
Cooling, then vinegar, soy, MSG and honey
- 15 g Chinese black vinegar
- 30 g soy sauce
- 2 g MSG
- 50 g honey
Stir in the black vinegar, soy sauce, MSG and honey.
- 1 lb ground pork
- 10 g grated ginger
- 10 g minced garlic
- 25 g minced scallions
- 10 g salt
- 5 g sugar
- 3–5 g white pepper
- 10 g soy sauce
- 10 g sesame oil
- 1 whole egg
Combine the ground pork with grated ginger, minced garlic, minced scallions, salt, sugar, white pepper, soy sauce, sesame oil and one egg.
- wonton wrappers
Squish it together, then whip the meat aggressively three to four minutes to develop myosin so it turns sticky and springy.
Whipping the filling sticky
Weigh about 15 grams of filling onto the middle of a wonton skin, keeping the rest of the wrappers under a damp paper towel.
Wrappers, setup and portioning
Wet two fingers and run water around the perimeter, fold to a triangle, seal the top, then squeeze the sides shut pushing out all the air.
Make six half inch folds across the top, pressing each firmly, then bring them together into a squarish pocket.
Easier alternative: fold to a triangle and close the two arms across each other, though the smooth top holds less chili oil.
Cover the tray and refrigerate 30 to 60 minutes so the wrapper hydrates and bonds to the filling.
Lower the dumplings in three at a time with a spider, holding each about 10 seconds so it sets before releasing.
Turn the heat to low and poach rather than boil, closer to 190F, about four minutes in total.
To freeze, put the sheet tray in the freezer and bag the dumplings once solid.
Freezing half the batch
- 50–60 g dumpling water
Whisk about 50 to 60 grams of starchy dumpling water into the chili oil to emulsify it.
Bathe each dumpling in a strong spoonful, scooping the gochugaru, garlic and sesame seeds off the bottom, then one more spoonful over the top.