These Chili Oil Wontons Destroy Takeout

If you can make a sandwich, you can make these chili oil wontons. Get my exclusive NordVPN deal + 4 months extra here → https://nordvpn.com/brianlagerstrom It’s risk-free with Nord’s 30-day money-back guarantee. ▶️WATCH NEXT: Shrimp Shumai (with Homemade Dumpling Wrappers):    • Handmade Chinese Style Steamed Dumplings   Chili Crisp:    • Very Good Chili Crisp Recipe   📝 DETAILED RECIPES ON MY BLOG: https://brianlagerstrom.com/recipes 🔪MY GEAR: SZECHUAN PEPPERCORNS: https://amzn.to/4ui7gbG SPIDER STRAINER: https://amzn.to/43UuWYI CUTTING BOARD: https://amzn.to/341OgnD HALF SHEET PAN + LID https://amzn.to/4okMiaL PARCHMENT SHEETS: https://amzn.to/4e0dFCg INSTANT READ THERMOMETER: https://amzn.to/4daRiJU FAVORITE STAINLESS BOWL: https://amzn.to/49kGBTU PORTABLE COOKTOP: https://amzn.to/4e83lYQ AMAZON STORE: https://www.amazon.com/shop/brianlage... *As an Amazon Associate I earn from qualifying purchases* RECIPE For the Wonton Filling: 30-40 square wonton wrappers 454g (1 lb) ground pork (80/20) 10g (1 tbsp) ginger, minced or grated 10g (2 tsp) minced garlic 25g (about 3 T scallions, finely minced 10g (2 tsp) salt 5g (1 tsp) sugar 4g (1 1/2 tsp) white pepper 10g (2 tsp) soy sauce 10g (2 tsp) sesame oil 1 large egg For the Chili Oil: 400g (about 1¾ cups) peanut oil 20g (about 2 T total) gochugaru, divided into two 10g portions 10g (2 T) chili flake 15g (1½ T) sesame seeds 20g (4-5 cloves) minced garlic 2g (1 tsp) szechuan peppercorn, ground 15g (1 T) Chinese black vinegar 30g (2 T) soy sauce 2g (½ tsp) MSG 50g (2½ T) honey 60g (¼ cup) hot wonton cooking water Instructions 1 In a heat-resistant bowl, combine 10g of the gochugaru with the chili flake, sesame seeds, ground szechuan peppercorn, and minced garlic. Set aside 2 In a small saucepan, stir the remaining 10g of gochugaru with 400g of peanut oil. Heat over medium heat to 350°F until the chili powder is sizzling and the oil is orangish-red, about 4-5 minutes. 3 Strain the hot oil over the bowl of dry chilis/garlic. Stir gently. Let cool until the bowl is touchable-warm. 4 Stir in the honey, soy sauce, black vinegar, and MSG. Set aside. 5 In a large bowl, combine the ground pork with the white pepper, sesame oil, soy sauce, garlic, ginger, scallions, salt, sugar, and egg. 6 Mix by hand for 4-5 minutes (or with a stand mixer + paddle attachment for 2-3 minutes on medium) until the meat is sticky, opaque, and paste-like. 7 Place 15g of filling in each wonton wrapper, wet the edges, fold corner-to-corner into a triangle, pressing out all air, and crimp the edges 5-6 times into a beggar’s pouch. Place on a parchment lined sheet tray. 8 Refrigerate the wontons covered for at least 30 minutes (or freeze flat for 2 hours then bag for longer storage). 9 Bring a pot of well-salted water to a high simmer, around 190-200F. Add the wontons in batches of 12-15 (with a spider or slotted spoon, slowly so they set before touching the bottom). Simmer 4 minutes total 10 Stir 60g of the hot starchy cooking water into the chili oil. Pull the wontons out with a spider, drain briefly, and place in bowls. Spoon the chili oil generously over the top. Garnish with scallions to serve. CHAPTERS: 0:00 Making szechuan chili oil 5:36 Making dumpling filling 9:36 Folding the wontons 14:55 Poaching the wonton dumplings 17:06 Plating up and serving 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referra...