My sister sent me this recipe when she saw NYT posted it on their Instagram account. It’s an adaptation of Tony Tan’s recipe from Hong Kong: Food City. There is nothing more inviting than a big bowl of hot dumplings swimming in numbing chile oil. To the kitchen!
For the chile-oil sauce
- 1/3 cup well-stirred chile oil, I used Fly by Jing Sichuan chili crisp
- 1/3 cup light soy sauce
- 4 tsp toasted sesame seeds
- 4 tsp toasted sesame oil
- 1 2-inch piece of ginger, peeled and finely chopped
- 3 garlic cloves, finely chopped
- 1/4 tsp granulated sugar, plus more to taste
- 1/4 tsp Kosher salt
For the filling
- 2 lbs ground pork (at least 20 percent fat)
- 2 large eggs, beaten
- 4 Tbsp finely chopped ginger
- 2 Tbsp light soy sauce
- 1.5 Tbsp Shaoxing rice wine
- 1 tsp granulated sugar
- 6 Tbsp chicken stock
For the assembly
- 50 square wonton wrappers (preferably yellow Hong Kong style)
- 3 scallions, trimmed and thinly sliced
A couple hours before you plan to make the wontons, prepare the chile-oil sauce: In a small bowl, whisk together all the sauce ingredients to combine. Add more chile oil to taste. Set aside.
To prepare the filling, put all of the ingredients except the chicken stock in a medium bowl and mix well. Add the stock 1 Tbsp at a time, stirring in a circular motion until incorporated before adding the next spoonful.
Fill a small bowl with water and line a rimmed baking sheet with parchment paper. Working with one wonton wrapper at a time, place 1 rounded tsp of pork filling in the center of the wrapper. Dip your finger in the water and run it around the edges of the wrapper. Lift and fold one corner over the filling toward the opposite corner over to form a triangle, gently pressing the air out as you seal the edges with your fingertip, then dab one of the lower corners with water and fold over to reach the other lower corner, forming a smaller triangle; pinch both corners to seal. Transfer to the parchment paper, and cover loosely with a sheet of plastic wrap to prevent drying out. Repeat until all the filling is used.
Bring a large pot of water to boil over high heat. Working in batches to avoid crowding, cook the wontons until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon. Divide the wontons among bowls, drizzle with chile-oil sauce and garnish with scallions.