Tuesday, August 17, 2010
Wontons with Spicy Oil (Hong You Chao Shou)
I made the filling from ground pork, ginger, scallions, soy sauce, and rice wine all mixed together. I laid out the wonton wrappers, brushed them with water and put about a teaspoon of the filling in the center of each perfect square. Then I folded one end over to get a triangle shape, folded the top point down, and brought the two opposite ends together like a little crown. These boiled for about ten minutes in salted water. Finally, I cooked up a hot chile oil from olive oil, chile flakes, garlic, salt and rice vinegar, and drizzled it over the top of the cooked wontons. It wasn't quite enough to make one break into a gentle sweat, as the authors suggested, but I think it added just the right kick.