Recipe: Chilli oil dumplings

CAROLINE VELIK
Last updated 12:31 28/01/2014
dumplings
MARINA OLIPHANT/Fairfax Aus
POCKETS OF GOODNESS: Whipping these out at your next dinner party will truly impress guests.

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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.

NEED TO KNOW

Main ingredient Pork
Type of dish Asian
Course Starter
Cooking time <30 min
Serves/makes 16
Special options None

16 square wonton wrappers
For the filling
250g minced pork
1 tbsp grated ginger
1 small egg, beaten
1 tbsp oyster sauce
1/2 tsp sesame oil
sea salt and pepper 
For the sauce
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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