- 2 cups organic white flour @ceresorganics
- 1 cup boiling water
- Pinch of salt
- 1-2 tbsp cornstarch for rolling
- 1/2 block of firm tofu, drained and crumbled
- 200g mushrooms, diced
- 1 tbsp minced ginger
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup spring onion, chopped
- 2 tsp peppers
- 1/2 tsp salt
- 2 tbsp sesame oil @ceresorganics
Sichuan chilli oil
- 1 1/2 cups vegetable oil
- 2 star anise
- 1 cinnamon stick
- 3 tbsp Sichuan peppercorns
- 3/4 cup red chilli flakes
- 1 1/2 tsp salt
Chilli oil sauce
- 1/4 cup tamari soy sauce @ceresorganics
- 6 tbsp Sichuan chilli oil
- Salt, to taste
To make the Sichuan chilli oil
Heat the oil, star anise, cinnamon stick, and Sichuan peppercorns in a small saucepan over medium high heat until oil starts to bubble slightly turn the heat down to medium or low heat. Let the oil cook for 10 minutes. When the oil is done cooking, the seeds and pods should be darker in colour, but not blackened. (Let the oil cool for 5 minutes if it is too hot, the temperature should be at 225 to 250 degrees F. In a separate heat-proof bowl, add the red pepper flakes and salt. Remove the aromatics from the oil using a fine mesh strainer . Slowly pour the oil over the red chilli flakes, and stir well. When completely cooled, transfer to a jar, and store in the refrigerator. (can be kept in fridge for up to 2 months)
Sichuan spicy sauce
Combine soy sauce, Sichuan chilli oil , salt and mix well. Set aside.
To make the wonton wrappers
In a stand mixer, add all ingredients and mix until you have a rough ball shape. Dust your work surface with a little cornstarch. Remove from the bowl and knead for 5-10 minutes until smooth. Let dough rest for 20 mins.
Divide the dough in half. Cover one half of the dough with towel. Lightly dust your counter-top with cornstarch and roll half of the dough out the dough to your desired thickness, aiming for a rectangle roughly 20”x10” then cut into small squares.
In a large skillet over medium high heat, add sesame oil and add the ginger, garlic and onion. Cook until fragrant and onions until translucent. Add mushrooms and cook until the liquid released and cooked off. Add tofu, peppers, salt stir-fry for another 2-3 minutes Transfer the vegetable mixture to a large mixing bowl and allow to cool. Then add the spring onion and mix well.
To wrap the wontons, take a wrapper, and add filling. Use your finger to coat the edges with a little water. Fold the wrapper in half into a rectangle, and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made, and bring the two corners together, coat a litter water pressing firmly to seal.
Bring a large pot of water to a boil. Add wontons and cook until they are completely cooked through. Drain wontons and transfer to a serving platter. Pour the red oil dressing on top and serve immediately.