Pork, celery and water chestnut wontons with ma la chilli oil
- February 2019
- Makes about 36 (you’ll need 16 to serve 4)
- Hands-on time 1 hour
This recipe was created by Ching-He Huang as part of a traditional Chinese New Year menu. She’s filled wonton wrappers with a fabulously tasty pork and water chestnut filling and drizzled them in a homemade ma la chilli oil. Divine.
- 15.2g (3.2g saturated)
- 21.2g (0.8g sugars)
It’s important the water isn’t boiling vigorously when you cook the dumplings otherwise they may split open.
Cook a little of the dumpling filling to check the seasoning before cooking – remember the dipping sauce will add some seasoning. The chilli oil is hot, so offer it on the side if you’re not sure how much spice your guests like.
Ma la chilli oil will keep in a sterilised jar for up to a month. Make the wontons up to 3 hours ahead, cover and chill until ready to cook. Freeze uncooked dumplings in bags for up to 1 month. Cook from frozen, adding 1-2 minutes to the cooking time.
Ma la means ‘numbing and hot’ – both characteristics of sichuan pepper.
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