Spicy Wontons

Method5 steps · about 20 min

1. 1

   Step 1: Combine all the chili oil (4 tbsp), soy sauce (3 tbsp), rice vinegar (1 tbsp), sugar (1 tbsp), minced garlic (5), chili flakes (1 tbsp), five-spice powder (½ tsp) and the whole star anise (1) in a small saucepan. This makes one sauce batch, with extra sauce available after serving.

   Uses 4 tbsp chili oil · 3 tbsp soy sauce · 1 tbsp rice vinegar · 1 tbsp sugar · 5 garlic cloves, minced · 1 tbsp chili flakes · ½ tsp five-spice powder · 1 whole star anise

2. 2

   Step 2: Heat the same sauce gently over low heat for 5–10 minutes, stirring until the sugar dissolves and the garlic and spices smell fragrant; the sauce should thicken slightly. Remove from the heat.

   Gently simmer sauce · 10 minUses Complete mixed spicy sauce with whole star anise

3. 3

   Step 3: Let the sauce cool enough to handle, then remove and discard the whole star anise. Set the sauce aside for serving.

   Uses One cooked spicy sauce batch

4. 4

   Step 4: Bring a pot of water to a boil and add all 20 wontons. The author gives about 2–3 minutes for fresh wontons or 5–6 minutes for frozen wontons; use the directions for your actual wontons and continue until the wrappers are tender and the filling is fully cooked. Meat- or seafood-filled wontons should reach 165°F (74°C) in the centre. Lift them out with a strainer and put 10 cooked wontons in each of two bowls.

   Uses 20 prepared uncooked wontons, fresh or frozen · Water as needed to boil the 20 wontons.

5. 5

   Step 5: Spoon 1–2 tbsp of the cooked spicy sauce over each bowl, using 2–4 tbsp in total rather than the whole sauce batch. Divide the chopped green onion (1) between both bowls and gently toss. Serve immediately. Put leftover sauce in a sealed, dated container in the refrigerator promptly and use within four days of preparation, or freeze it; stir before using.

   Uses Twenty fully cooked wontons divided into two bowls · 2–4 tbsp cooked spicy sauce total: 1–2 tbsp for each bowl · 1 green onion stalk, chopped