Szechuan Wontons in Chili Oil

Here’s filling #2! These are spicy spicy spicy, but they are so delicious you just have to keep eating them! They have a beautiful garlic flavor, and I absolutely love the Szechuan peppercorn flavor in the chili sauce that accompanies these dumplings. Have a yummy time!

(makes 20-25 dumplings)

Ingredients:

·      1 tbsp Szechuan peppercorns, toasted

·      1 tsp fennel seeds, toasted

·      ¾ cup peanut oil

·      ¼ cup coconut oil

·      ¼ cup dried Chinese red chilies, finely chopped

·      2 garlic cloves, minced

·      Salt

·      ½ lb fatty ground pork

·      1 beaten egg

·      1.5 tsp Shaoxing wine

·      ½ tsp sesame oil

·      ¼ tsp salt

·      1/8 tsp grated fresh ginger

·      1/8 cup canned low-sodium chicken broth

·      ½ lb round dumpling wrappers

To make the chili oil…

Coarsely grind the peppercorns and fennel seeds using a mortar and pestle. Heat the two oils in a small saucepan until hot but not smoking. Add the chilies, garlic, and peppercorn mixture. As soon as the chilies turn a darker shade of red, remove the pan from the heat. Let the oil cool completely, then season with salt to taste. The oil can be refrigerated for up to two weeks in an airtight container, but bring to room temperature before using it.

To make the dumplings…

Combine the pork, egg, wine, sesame oil, salt, and ginger in a large bowl. Use your hands to evenly distribute the ingredients. Add the chicken broth and fold in. Cover and refrigerate the filling for an hour, or up to two days. Go here to wrap the dumplings like Tortellini. Boil your dumplings in salted water for about 6 minutes, drain, and immediately transfer to a large bowl with the chili oil. Toss gently to coat, divide amongst serving dishes and enjoy!!!