This dish is my to-go-to whenever I visit Chinese restaurants or eateries which serves up large plates and bowls of dishes. I love eating dumplings, especially those served with nice chilli oil to dip them with. My current favourite so far is the Spicy Sichuan Chilli Oil Wanton, which are served with a nice vinegar based dressing to dip them in. This one here uses a similar type of dressing – for more information on how to combine the sauces, you can visit the link given here. If you are lazy to prepare another dip, just use lao gan ma chilli oil.
Wishing all Hungry Peepor followers a happy snake year full of wealth and prosperity! (Even though Chinese New Year is over).
Ingredients:
- Minced pork: 250g
- Spring onion: 2 stalks, finely chopped
- Firm tofu: 1, mashed
- Ginger: 2 tsp, grated
- Shaoxing wine: 2 tbsp
- Fish sauce: 2 tbsp
- Sesame oil: 1 tbsp
- Wanton wrapper: 60
Method:
- Combine minced pork, spring onions, tofu, ginger, shaoxing wine, fish sauce & sesame oil.
- Place 1 tsp full of minced mixture onto centre of wanton wrapper. Brush edges with water. Fold over from top horizontal to bottom into a rectangle. Brush top left and right edges with water. Bring both edges together to form an ingot.
- Repeat until all the mixture and/or wrappers are used up.
- Steam dumplings for 25 to 30min till cooked.
- Serve with dipping sauce or chilli oil.
Disclaimer:
- Hub says that because I prepared and left the uncooked dumplings overnight in the refrigerator, the top of the dumpling dried up and therefore created the two tones in the cooked dumplings. Will try to wrap it just before steaming next time to see if his hypothesis is correct!
Serving:
50 – 60 medium-sized dumplings
