WONTONS WITH RED CHILLI OIL

Edited extract from Hong Kong Food City by Tony Tan
Published by Murdoch Books, distributed by Allen & Unwin
RRP $55
Photography by Greg Elms.

	1 x 360g packet square wonton wrappers
	2 spring onions, thinly sliced
	FOR THE FILLING
	2 tablespoons finely chopped ginger
	1 tablespoon light soy sauce
	300g minced pork with 30% fat content
	½ teaspoon sugar
	2 teaspoons Shaoxing rice wine
	1 egg, beaten
	3 tablespoons chicken stock
	FOR THE RED CHILLI OIL
	1 tablespoon white sesame seeds, toasted
	2 garlic cloves, finely chopped
	1 tablespoon finely chopped ginger
	3 tablespoons light soy sauce
	1 teaspoon Sichuan peppercorns
	*185ml chilli oil with sediment

1.	To make the filling, put all the ingredients except the chicken stock in a bowl and mix well.
2.	Add the stock one tablespoon at a time, stirring in a circular motion until incorporated before adding the next spoonful.
3.	Fill a small bowl with water.
4.	Working with one wonton wrapper at a time, place a teaspoonful of pork filling in the centre of the wrapper.
5.	Dip your finger in the water and run it around the edges of the wrapper.
6.	Fold over to form a triangle, then dab one of the lower corners with water and fold over to the other lower corner and pinch with your thumb and index finger to seal.
7.	Repeat until all the filling is used.
8.	Makes 30-40 wontons.
9.	Mix together all the red chilli oil ingredients in a bowl.
10.	Bring a large saucepan of water to the boil and cook the wontons in batches until they float to the surface.
11.	Remove with a slotted spoon.
12.	Divide the wontons among serving bowls, drizzle with chilli oil and garnish with spring onions.