Smoky Pork Wontons in Sichuan Red Chili Oil

Step 1

In a bowl

Step 2

combine pork

Step 3

Smoked Tea Rub

Step 4

scallions and 1 teaspoon sesame oil. In another bowl

Step 5

combine soy sauce

Step 6

vinegar

Step 7

Sichuan Red Chili Oil

Step 8

cilantro leaves

Step 9

and remaining sesame oil. Prepare a small bowl with water

Step 10

which you will use to seal the wonton wrappers. Place about a teaspoon of the pork filling in the center of a wonton wrapper. Dab your finger in the water and then trace the inside edge of the wrapper with your finger. You can also use a pastry brush

Step 11

but your finger gives you more control. Fold the wonton and pinch to seal tight. Transfer the finished wonton to lightly floured surface or parchment paper and continue the above steps for the remaining wontons. Bring 3 cups of water to a boil in a pot that should hold about half of your wontons. Gently drop the wontons into the water and stir gently to prevent sticking. Don't crowd the wontons; work in batches if necessary. Let them boil for 3-4 minutes

Step 12

or until they float to the top. Lift wontons out of the water with a strainer or spider skimmer and drain off any excess water. Transfer the cooked wontons to a bowl and add sauce. Toss gently. Divide into individual bowls

Step 13

garnish with sesame seeds and serve.