Pick up a pack of fresh wonton wrappers and a lethal-looking bottle of chilli oil - the one with chilli flecks in it - at a Chinese food store,and serve these chilli oil dumplings as a starter or part of a Chinese meal.
16 square wonton wrappers
250g minced pork
1 tbsp grated ginger
1 small egg,beaten
1 tbsp oyster sauce
1/2 tsp sesame oil
sea salt and pepper
1 tbsp chilli oil
1 tsp sesame oil
2 tbsp soy sauce
1 tsp caster sugar
Combine the filling ingredients in a bowl,mixing well with your hands until smooth.
Lay a wonton wrapper on a clean cloth. Place a teaspoon of filling in the centre of each wonton wrapper. Brush the edges with a finger dipped in water and fold over to form a triangle,pressing to seal the edges. Continue until you have 16 dumplings.
Cook the wontons in batches in a large pot of boiling water for 2 minutes or until they float to the top and are cooked (test one to make sure),then drain. Mix the chilli oil,sesame oil,soy and sugar together and drizzle on top.
Tip:You will have plenty of wonton wrappers left over - bung them in the freezer for later use.
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