Spicy Wontons (Din Tai Fung Style)

Step 1

In a mixing bowl, combine the pork mince, chopped prawns, YumYum or MSG, chicken powder, ginger water, Chinese cooking wine, white pepper, sesame oil, cornstarch, and 4 tablespoons of water.

Step 2

Stir the mixture vigorously in one direction until the water is absorbed, and protein strands form, creating a sticky and smooth texture.

Step 3

Place a small spoonful of the filling into the center of each wonton wrapper. Moisten the edges with water, fold the wrapper in half to form a triangle, and press the edges to seal. You can fold or pleat the wontons as desired.

Step 4

Bring a large pot of water to a boil. Add the wontons in batches and cook for 4-5 minutes, or until they float to the surface and the filling is cooked through. Remove with a slotted spoon and set aside.

Step 5

Place the chili flakes, chili powder, and Szechuan peppercorns in a mortar and pestle. Pound until finely ground. Alternatively, you can blitz them in a blender until powdered.

Step 6

In a heatproof bowl, add the ground chili mixture, garlic and the green onion.

Step 7

In a separate pan, heat the vegetable oil until it begins to smoke. Carefully pour the hot oil over the chili mixture, stirring gently to release the flavors.

Step 8

Add the sugar, rice vinegar, soy sauce, water, YumYum or MSG, chicken powder, and sesame oil to the chili oil. Mix well to combine and adjust the seasonings to your taste.

Step 9

Place the cooked wontons in a serving dish. Pour the chili oil over the wontons, ensuring they are well-coated with the sauce.

Step 10

Garnish with sesame seeds and extra green onion slices.

Step 11

Serve immediately and enjoy the spicy, flavorful chili oil wontons!