Tuesday, 11 August 2015

红油抄手 ~ Sichuan style Red Oil Wontan

食谱取自 chinasichuanfood


30 云吞皮
1 猪肉碎
1汤匙 姜茸
1汤匙 青葱碎
1汤匙 蚝油

2 八角
1 小茴香
4 ~ 6  辣椒干 我用辣椒末
2 月桂叶
2 汤匙  辣椒粉   我用辣椒末
1  1/2茶匙  花椒
1  1/2茶匙  五香粉
1 汤匙   白芝麻

3 ~ 6 汤匙  辣椒油
2 汤匙   黑醋
1汤匙  麻油
2 汤匙  米酒
1/2 茶匙 
1汤匙   生抽
2  (剁碎
1/2汤匙 青葱碎
1 煮云吞的水

1. 椒油(前一天准备 ):将辣椒粉/干红辣椒末,花椒,五香粉和白芝麻混合在一个碗里。

2. 锅里,加入月桂叶,姜片,八角,花椒和辣椒末。再倒入1杯油,继续加热到油锅底开始不断的冒小泡翻滚,关火。(不要烧到油冒烟)。放弃所有的调料,只留下油。

3. 热油倒入(1)里。备用。待晾凉后装入密封罐中保存即可。

4. :在碗里,放入猪肉碎,姜茸,蚝油,鸡蛋,青葱和盐。以同一个方向,打至起胶。

5. 入冰箱里冷藏15分钟。

6. 馅料裹进云吞皮里。

7. 滚一锅水,将包好的云吞分批放入水里,立即用筷子搞拌,不要让云吞黏底。煮至云吞浮上水面,就是熟透了。捞起云吞和少许煮云吞的水,盛于碗中备用。

8. 入辣椒油调味料,青葱粒和芫茜碎 。搅拌均匀即可。

Recipe source :  chinasichuanfood

Szechuan style Red Oil Wonton

Ingredients :
30 wonton wrappers
1 cup minced pork
pinch of salt
1 tbsp minced ginger
1 tbsp minced green onion
1 small size egg
1 tbsp oyster sauce

Chili Oil  :
2 slices of ginger
2 star anise
1 tsp cumin
4 ~ 6 ried chili pepper  ( I replaced it with chili flakes )
2 bay leaves
2 tbsp chili powder  ( I replaced it with chilli flakes  )
1 and 1/2 tsp Sichuan peppercorn (or powder)
1 and 1/2 tsp Chinese five spice powder
1 tbsp sesame seeds

Red oil dressing  :
3 ~ 6 tbsp Szechuan style chili oil depends how spicy you want
2 tbsp black vinegar
1 tbsp sesame oil
2 tbsp cooking wine
1/2 tsp sugar
pinch of salt
1 tbsp light soy sauce
2 garlic cloves ( smashed )
1/2 tbsp minced green onion
minced coriander
1 cup water from cooking wonton

Method :
To Make the chili oil in previous day.
1.  In a small bowl , mix chili powder/ chilli flakes, Sichuan peppercorn, five spice powder and sesame seeds.

2.  In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn and dry red peppers / chilli flakes , pour in around 1 cup of oil and heat until really hot. Discard all the spices and leave the oil only.

3. Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.

Making red oil wonton
4. 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.

5. Refrigerate for around 15 minutes for a better flavor.

6. Assemble wonton one by one.

7. Cook wonton in boiling water for 3 to 4 minutes until the wrappers become transparent completely . 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) .

8. Pour the red oil dressing on top , garnish extra minced spring onion and coriander. Mix well before enjoying.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary ) and hosted by May @ 厨苑食谱  .