Pork, celery and water chestnut wontons with ma la chilli oil

Method

1. For the chilli oil, heat the rapeseed oil in a wok or small pan over a medium heat. Add the chilli flakes and the sichuan pepper and stir to combine. Cook over a medium heat for 1-2 minutes, being careful not to let the chilli flakes burn. Pour into a heatproof bowl. Stir in the black rice vinegar, soy sauce, sesame oil and a pinch of fine salt, then set aside to cool (see Make Ahead).
2. In a large bowl, mix together all the ingredients for the dumpling filling except the wrappers and the beaten egg to seal (see food team’s tips).
3. To make the wontons, lay out the wrappers in batches on a clean work surface. Put roughly 1½ tsp filling in the middle of each. Brush the edges of the wrapper with a little beaten egg, then gather them up and mould around the filling into a ball shape, twisting at the top to secure the dumpling. Repeat with the remaining wrappers. Set aside 4 wontons per person and freeze any unused dumplings (see Make Ahead).
4. Bring a large, wide pan of water to the boil, then turn the heat down to a simmer. Using a slotted spoon, gently lower in the dumplings in batches and simmer gently for 4-5 minutes or until they float to the surface and turn a translucent yellow (see Ching’s tip). Cut a dumpling open to check the filling
   is cooked. Using the slotted spoon, transfer the dumplings to a serving platter or 4 individual bowls. Spoon over a little dumpling cooking water to stop them drying out, then drizzle over a little chilli oil (see food team’s tips). Garnish with the spring onions and coriander and serve.