Sichuanese Wontons in Peanut Chilli Oil Sauce (Hong You Chao Shou)
I love wontons. I love making them. I love eating them. I would fill the bathtub with chilli oil if I could. (Now, that I’ve written this down I think this is a bad idea, so I take it back.) What I love about wontons is that there isn’t a particular recipe that I need to follow to make it. I made this for lunch, three weeks ago when the Dehradun weather was mildly cool, my parents had gone out of the house to buy some groceries and I had the kitchen to myself. Something, I have realised with time is a luxury and I dearly miss about living alone. I set my phone on full volume, played my man Prabh Deep and began rolling (the dough not anything else ofcourse.)
Peanut Chilli Oil:
2 tablespoons hot red pepper flakes
3 tablespoons gochugaru or red chilli powder
2 tablespoons finely minced ginger
3-6 cloves garlic, minced (I love garlic so I put however much I want to)
1 teaspoon salt
50 ml neutral oil/ or peanut oil if you have some
Peanuts, roasted in a pan for 3 minutes.
Add all ingredients except for the oil and the peanuts into a stainless steel, (basically, anything that is heat proof- I used a steel katori).
Heat the oil in a saucepan over medium-high heat for about 3 to 4 minutes. Turn off the heat.
Now pour in the hot oil into the bowl filled with your spices. The oil will sizzle a lot but with time it’ll fizzle. Make sure you have the exhaust on in the kitchen, the air might get a little chilli.
Wait for 30 minutes till it is in room temperature. Now mildly crush your roasted peanuts and add it into your oil and stir it. You can store this in a jar and refrigerate for 1-2 weeks.
Ingredients to make around 25-30 wrappers:
400 grams all purpose flour
3/4th teaspoon salt
100-150 ml luke warm water
Take bowl, pour in the flour. Make a hole or a well in the centre
Crack an egg in the centre and add in the salt. With a fork- whisk the egg and slowly keep adding in the flour while whisking. Mix the flour and the egg till it is dry.
Add 50 ml of the water and now start kneading the flour. Add another 50 ml when it starts getting dry. Keep kneading and adjusting the water till your dough forms a smooth workable dough and shape it like a ball.
Now take a wet cloth, squeeze it a little to make it damp and put it on on top of your bowl with your dough and leave it for 30 minutes.
In your kitchen counter or on top of a large chopping board, dust it with some all flour. Turn the dough out onto a lightly floured surface. Roll it out until very thin, and cut into 3 1/2-inch squares.
Sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking to each other. Leave it on the counter or store in a plastic bag in the refrigerator until the next step.
100 gram shredded cabbage/carrots
100 gram minced meat
1 tsp salt
1 tsp grounded pepper
3 cloves chopped garlic
1/2 inch chopped ginger
1 tbsp soya sauce
In a bowl, add all of the ingredients. Stir it. And you are done.
And now comes the most exciting part of the recipe the shaping of the wontons that you have been patiently waiting for, for the past 30 minutes.
Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use your hands and put in your filling in the centre of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate. This probably makes no sense at all. So here is a video you can see. I have followed Method number 3.
I steamed my wontons for 10-15 minutes. But you can also boil them. Boil water with 1 tbsp of salt and drop in your wontons, Stir them in gently and make sure that they don’t stick together. Let them boil for 3-4 minutes, when they’re floating back up again it means that they are done. Drain your wontons well.
Now serve them in a bowl pour in that chilli oil you made awhile back and gulp it down.