Sichuan-Style Chili Oil Wontons

For the chili oil

1. In a medium heat-safe bowl, combine 10 g of gochugaru, chili flakes, sesame seeds, 20 g minced garlic, and ground szechuan peppercorns.

2. In a small pot over medium-high heat, combine the peanut oil and the remaining 10 g gochugaru.

3. Heat until the chili flakes are sizzling and the oil reaches 350°F (175°C), about 3–4 minutes.

   Then 4 min of waiting

4. Turn off the heat and pour the hot oil through a strainer into the spice bowl.

5. Let the oil cool down until touchable-warm, about 10 minutes.

   Then 10 min of waiting

6. Stir in the Chinese black vinegar, 30 g soy sauce, MSG, and honey until combined.

For the wonton filling

7. In a large bowl, combine the ground pork, grated ginger, 10 g minced garlic, finely minced scallions, salt, sugar, white pepper, 10 g soy sauce, sesame oil, and egg.

8. Mix aggressively by hand for 3–4 minutes until the meat becomes sticky, pale, and paste-like.

To assemble and cook

9. Line a sheet tray with parchment paper.

10. Place a wonton wrapper flat, add 15 g of filling to the center, and wet the edges with water.

11. Fold corner-to-corner into a triangle, pressing out as much air as possible while sealing the edges.

12. Crimp the top edges together in overlapping pleats 5–6 times to form a pouch shape.

    Keep unused wonton wrappers under a damp paper towel while working so they do not dry out and crack.

13. Repeat with the remaining wrappers and filling to yield 33–36 wontons.

14. Cover the tray and chill in the refrigerator for at least 30 minutes to hydrate the wrappers and bond them to the filling.

    Then 30 min of waiting

    To freeze, place the tray of wontons in the freezer until solid, then transfer them to a freezer bag for long-term storage.

15. Bring a large pot with 4 quarts of water to a boil and season with salt.

16. Carefully lower the wontons into the water with a spider 3 or 4 at a time, letting them set for 10 seconds before releasing so they do not stick.

17. Reduce the heat to low to maintain a gentle simmer at 190°F (90°C) and cook until the wrappers are silky and the filling is cooked through, about 4 minutes.

    Then 4 min of waiting

18. Ladle 60 g of the hot cooking water into the chili oil and whisk briefly to emulsify into a pourable sauce.

19. Remove the wontons with a spider, dab gently on a paper towel, and divide into bowls.

20. Spoon the emulsified chili oil generously over the hot wontons and serve immediately.

21. Gochugaru provides vibrant red color and fruity chili flavor with mild heat, while standard red pepper flakes add the main spicy kick.

22. Szechuan peppercorns provide a distinct numbing quality (málà). Ground black pepper can be substituted if unavailable, though it will lack the characteristic numbing sensation.