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Won Ton Dumplings with Chilli Oil and Sichuan Pepper
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Spicy Sichuan Cooking, Periplus Mini Cookbook, Daniel Reid
| 500 g (3 1/4 cups) | minced pork |
| 250 g (8 oz) | prawns, peeled and finely chopped |
| 4 | spring onions, (scallions), finely chopped |
| 1 | egg |
| 2 tablespoons | cornflour |
| 2 teaspoons | soy sauce 6 slices ginger, minced |
| 24 fresh or frozen round won ton wrappers Sauce | |
| 3 teaspoons | red chilli oil 1 teaspoon sugar |
| 1 teaspoon | soy sauce 1/2 teaspoon salt 1 teaspoon ground Sichuan pepper |
| Garnishes | |
| 2 | fresh red chillies, sliced diagonally |
| 4 sprigs | fresh coriander, (cilantro), roughly chopped |
1 Combine the sauce ingredients and blend well.
2 To make the dumplings, combine pork, prawns, spring onions, egg, cornflour, soy sauce and ginger in a medium bowl and mix well.
3 Arrange several wrappers on a dry work surface and place a tablespoon of mixture onto the centre of each wrapper. Using a pastry brush, lightly dab some water around half of the edge of the wrapper. Fold the wrapper in half and press the edges to seal. If not cooking immediately, lightly dust the dumplings and leave on a rack to dry without touching each other.
4 Bring a large pot of water to a rolling boil. Slip the dumplings into the boiling water, and let them boil until they all float to the surface, which means they are cooked. Remove from the water with a slotted spoon and drain.
5 Place the hot dumplings in a serving dish, add the sauce, and stir gently to coat the dumplings. Alterna-tively, serve the sauce separately as a dip. Garnish with chilli and coriander and serve immediately.
Serves 4
Preparation time: 30 mins Cooking time: 5 mins
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