Recipe: Chilli oil dumplings

23:31, Jan 27 2014
dumplings
POCKETS OF GOODNESS: Whipping these out at your next dinner party will truly impress guests.

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.

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.

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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