This month’s International Incident Party is a hot one. And I literally mean “hot”. It’s Sichuan Cuisine. I can’t handle too much spiciness in my food but don’t mind a little, just to get my tongue tingling.
I don’t know much about Sichuan Cooking so I had to do a bit of googling. You can get a good background of information here.
Our lovely host of our monthly party, Penny will not join us this month. She was home in Singapore after receiving some sad news. Our prayers and thoughts are with her and her family.
The dish I decided to make for this month’s theme is wontons in spicy chilli oil. The chilli oil is new to me and I was excited when I was making it. I knew I wouldn’t be able to handle the heat and the spiciness of all the chillies I put in it but since Hubby can handle more heat than me, I gave it a whirl. I found different recipes on the net for both the dumplings and the chilli oil. I combined a few together to come up with my own.
I found a recipe that left the chillies in the oil and called them toasty bits. I did the same as I think it keeps the chilli favour in the oil. And if you so inclined, you may also use the toasty bits in your dishes for extra heat. The oil keeps well. I poured some sieved oil into a squeezy bottle ready for use for that extra zing in Hubby’s dishes. I also poured the rest of the oil, toasty bits and all, into a jar with a tight fitting lid.
I am familiar are making wontons but I’m not so good in the wrapping department. Any uncooked dumplings can be frozen in the freezer. When you are ready to eat, cook from frozen.
To make the dish child (or mummy) friendly, I simply made my own pork stock using some roasted pork bones I found deep within my chest freezer. I added the wontons and also some noodles. Two dishes in one.
For the dumplings:
- 500 grams pork mince
- 5cm fresh ginger, finely grated
- 1 egg, lightly beaten
- 3 tbls light soy sauce
- 2 tblns rice wine
- 1 tsp sugar
- 3 spring onions, finely sliced
- 1 tbl sesame oil
- 1 tsp black pepper
- 1 pack of wonton wrappers
- 1 cups peanut or vegetable oil
- 1/4 cup dried bird’s eye chillies
- 1/8 cup finely ground chilli peppers
- 1/8 cup coarsely ground chilli peppers
- 1/8 cup whole Sichuan peppercorns
For the sauce:
- 3 tbls of the home made chilli oil
- 3 tbls light soy sauce
- 3 tbls sesame oil
- 2 cloves garlic, finely minced
- A bit of sugar to taste
- 3 spring onions, finely sliced plus 1 more for garnish
- To make the chilli oil, pour the oil into a small saucepan and add all the chillies. Bring to the boil. As soon as it boils, turn down the heat so it just bubbles gently. Keep on eye on the oil as you do not want to burn the chillies. Keep on low heat for about 15-20 minutes.
- Leave to cool, then sieve into a squeezy bottle or pour into a jar. Store the jar in a dark cool place or if you’re not using everyday, store in refrigerator.
- To make the wonton fillings, place minced pork in a large work bowl and use your hands to stir in the rest of the ingredients except the wonton wrapper. Keep mixing till the mixture is a little sticky but light in texture.
- If you have time, you can leave in the refrigerator for one hour.
- To wrap the wontons, place 1 tsp of the mixture in the middle of the wrapper. With your finger, wet two sides other wrapper with water and fold over to make a triangle. Wet one bottom corner and fold over to the other bottom corner, using your finger as a guide. It should be like a ring on your finger. Press tightly to seal. Repeat till all your mixture is finished.
- To cook the wontons, you drop small handfuls into boiling water. Stir gently a little so they do not stick together. Leave to simmer gently for about 10 minutes or until cooked. Remove with a slotted spoon.
- You can also cook in stock for an instant meal for the children.
- To make the sauce, place all the ingredients into a bowl and stir to combine. Spoon evenly over 4 bowls
- Place the cooked wontons over the sauce. You can drizzle more chilli oil over, if you like. Garnish with more sliced spring onions.