Red Oil Wonton

Szechuan style red oil wonton with unique Sichuan style red oil, black vinegar, soy sauce and sesame oil. If you ever visited any small street food restaurants, you will find red oil wonton and red oil dumplings are provided. The wonton soup in Sichuan cuisine is quite different from Shanghai version or Cantonese version (Chinese shrimp wonton soup).

Ingredients

• 30 wonton wrappers
• 1 cup minced pork
• Pinch of salt
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• 1 small size egg
• 1 tablespoon oyster sauce

Red oil dressing

• 3-6 tablespoons Szechuan style chili oil , depends how spicy you want
• 2 tablespoons black vinegar
• 1 tablespoon sesame oil
• 2 tablespoon cooking wine
• 1/2 teaspoon sugar
• pinch of salt
• 1 tablespoon light soy sauce
• 2 garlic cloves , smashed
• 1/2 tablespoon minced green onion
• Minced coriander
• 1 cup water from cooking wonton

Instructions

• You'd better to prepare the chili oil in the previous day according to this instruction.
• Making red oil wonton
• In a large bowl, mix minced pork with ginger, oyster sauce, egg, spring onion and salt. Keep stirring the mixture in one direction until well combined and sticky.
• Refrigerate for around 15 minutes for a better flavor.
• Assemble wonton one by one.
• In a bowl, mix all the seasonings together.
• Cook wonton in boiling water for 3 to 4 minutes until the wrappers become transparent completely. You can add some green vegetable like lettuce, bok choy leaves in last minute. Transfer out to serving bowl and then scoop some water to cover most of the wontons (not too much as it may dilute the red oil dressing).
• Pour the red oil dressing on top; garnish extra minced spring onion and coriander. Mix well before enjoying.

Full Reading at https://www.chinasichuanfood.com/red-oil-wonton/

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