Wontons in Chili Oil

An amazing dish part of the Chinese cuisine. Shrimp and Pork Wontons in chili oil! 

Dough 

1. 1 egg
2. 140 ml water
3. 360 g flour
4. 20 g corn starch 

Filling 

1. ¾ lb (12 oz) ground Shrimp
2. 1lb (16 oz) ground Pork
3. 3 garlic grated
4. ½ inch Ginger grated
5. 2-3 Green onions
6. 1.5 tsp corn starch
7. 2.5 tbs tbs soy sauce*
8. 2 tbs Shaoxing wine (2 tbs)
9. 1.5 tsp  tbs Sesame Oil  
10. 1.5 tsp oyster (optional)
11. 1 tsp White pepper,
12. 1 tsp salt
13. 1 tsp sugar
14. 1 tsp msg 
15. ½ tsp white pepper 

Hot Chili Oil Sauce

Toppings

1. 3 thinly sliced Garlic 

Oil infusion 

1. ½ inch Ginger
2. 2 Garlic
3. 3 Bay Leaf
4. 2 Star Anise
5. 1 tsp Clove
6. 1-2 tbs Coriander Seeds
7. 3 tbs Szechuan Pepper Corn
8. 1 large stick Cinnamon
9. 2 Black Cardamom
10. 3-4 cups oil 

Chili Powder 

1. ½ cup Korean chili powder (crank up to maybe 1 cup)
2. ½ cup Sichuan pepper flakes  (Crank up to maybe 1 cup)
3. 1 tsp shiitake mushroom
4. 1/4 inch Grated ginger
5. 3 Grated garlic
6. 1.5 tsp sugar
7. 1 tsp salt
8. 1 tsp msg
9. 1 tsp Oil
10. 1 tbs black vinegar 

Finish Chili Oil 

1. 1 tsp sesame seed
2. 1 tsp sesame oil to finish 
   

Full directions will be out tomorrow but this should get you started.

Notes:

1. Mix all ingredients for the dough. Cover and rest for 30 minutes. Kneed for 2-3 minutes and let it rest another 30 minutes. After this, the dough is ready to roll out. 
2. Depending on how strong your soy sauce is, you'll need around 2-3 tbs for the filling. Just be cautious not to add too much which would over salt your seasoning. 
3. Try to let the filling sit so the marinade can get soaked in. 
4. When adding in the ingredients to infuse your oil, start from cold oil and then crank up the oil to around 200 degrees. Let it simmer for 1 hour. 
5. When dumping the hot oil onto the chili powder mix, have the oil at 325-330 degrees F before dumping. Make sure to use a large bowl due to bubbling.