Red Oil Wonton
- 30 wonton wrappers
- 1 cup minced pork
- Pinch of salt
- 1 tablespoon minced ginger
- 1 tablespoon minced green onion
- 1 small size egg
- 1 tablespoon oyster sauce
- Red oil dressing
- 3-6 tablespoons Szechuan style chili oil depends how spicy you want
- 2 tablespoons black vinegar
- 1 tablespoon sesame oil
- 2 tablespoon cooking wine
- 1/2 teaspoon sugar
- pinch of salt
- 1 tablespoon light soy sauce
- 2 garlic cloves, smashed
- 1/2 tablespoon minced green onion
- Minced coriander
- 1 cup water from cooking wonton
- In a large bowl, mix minced pork with ginger, oyster sauce, egg, spring onion and salt. Keep stirring the mixture in one direction until well combined and sticky.
- Refrigerate for around 15 minutes for a better flavor.
- Assemble wonton one by one.
- In a bowl, mix all the seasonings together.
- Cook wonton in boiling water for 3 to 4 minutes until the wrappers become transparent completely. You can add some green vegetable like lettuce, bok choy leaves in last minute.
- Transfer out to serving bowl and then scoop some water to cover most of the wontons (not too much as it may dilute the red oil dressing).
- Pour the red oil dressing on top; garnish extra minced spring onion and coriander. Mix well before enjoying.