Sichuan Red Oil Wontons

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Rasa Malaysia


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Sichuan spicy chili oil

Spicy black vinaigrette sauce

20 wonton wrappers

cornstarch solution (to wrap wontons: mix 1 tablespoon of water with 2 tablespoons cornstarch)

A wide surface stockpot

2-3 cups water (to boil wontons)

1/2 cup oil

2 tablespoons dried red pepper flakes

2 teaspoons Sichuan peppercorns

1 stalk scallion, cut into 2-inch lengths

1 shallot, sliced

1/3-1/4 cup soy sauce

2 tablespoons regular black vinegar, Chinkiang, or balsamic (I prefer regular)

2-3 tablespoons Sichuan spicy chili oil (or store bought chili oil)

1 tablespoon sesame oil

1 teaspoon sugar

1/2-1 teaspoon Sichuan peppercorn powder (may use less depending on your heat tolerance)

2 tablespoons fried garlic (or 2 clove garlic, minced)

1 stalk scallion, finely chopped

a handful cilantro leaves, chopped

8 oz ground pork

2 stalks scallions, finely chopped

1 teaspoon sesame oil

1/4 teaspoon sugar

1/4 teaspoon salt

2 dash of white pepper

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