For the Chili Oil
- 1 1/2 tbsp Sichuan peppercorns
- 1/2 cup avocado, vegetable, peanut or canola oil
- 3 cloves garlic, finely chopped (approximately 1 tbsp)
- 1 oz ginger, finely chopped (approximately 1 tbsp)
- 1 green onions, finely chopped, separate white and green part
- 3 tbsp Thai chili flakes, you can substitute to regular red chili flakes to tone down the spiciness
- 1 tsp sugar
- 1/2 tsp salt
For the Wontons in Chili Oil (for 4 servings)
- 18 to 20 fresh or frozen wontons
- 2 heaping tbsp chili oil (recipe above)
- 1 tbsp black vinegar
- 1 tbsp soy sauce
- 1/4 to 1/2 tsp sugar to your taste
For the Garnish
- chopped cilantro
- sesame seeds
- Lightly toast Sichuan peppercorns in a dry pan over medium heat for 2 minutes or until you can smell the aroma. Transfer to a mortar and grind with a pestle until they are the same texture as the chili flakes, set aside.
- Heat oil in a small saucepan over medium-low heat.
- Meanwhile, combine garlic, ginger, the white part of green onion, chili flakes, sugar, salt, and Sichuan peppercorns in a heat-proof bowl. Carefully pour hot oil over the ingredients. Aware that the oil will boil immediately. Stir and set aside. You can keep this chili oil for 30 days in a pantry.
- Boil a pot of water to cook wontons. You can use store-bought frozen or homemade fresh ones… it all works for this recipe! Cook the wontons until fully cooked, about 5 minutes.
- Meanwhile, combine chili oil, black vinegar, soy sauce, and sugar in a small mixing bowl.
- Remove cooked wontons from the boiling water with a strain spatular and place them on a serving plate. When the wontons are still popping hot, pour the chili oil mixture right on top. Garnish with the green part of green onion, cilantro, and sesame seeds. Serve immediately. Enjoy!
- Cook Time: 5 mins