Steamed Wontons In Chili Broth

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"Steamed wontons in chili broth. Finally finished off the last of my freezer stash "
-- @the.colors.of.yum

Recipe Intro From the.colors.of.yum

Juicy wontons + garlic chili broth= essential eats!

Steamed Wontons in Chili Broth

(makes 34 wontons)

Shrimp & Pork Wontons:
8 oz ground pork/chicken/turkey
8 oz peeled and deveined shrimp
3 stalks spring onion
2 cloves grated garlic
1 tsp grated ginger
2 tbsp soy sauce
1 tbsp shaoxing wine or dry sherry
1 tbsp sesame oil
2 tsp sugar
1/4 tsp white pepper
34 wonton wrappers

Use a large cleaver, smash shrimp with the flat side then roughly chop.

Thinly slice spring onions. If the white parts are too big, split them in half before slicing.

Finely grate ginger and garlic with a microplane grater.

Mix together shrimp and ground pork with the rest of the ingredients. Stir the mixture for 10 mins until it feels heavy and sticky (this will make the filling more bouncy). Rest in the fridge for 30 mins.
Wet the edge of wonton wrapper with water, add about a teapoon of filling. Fold in half to form a triangle (or a rectangle). Gently pressing the edges to push out air bubble and seal them. Wet the two tips of the triangle (or corners of the rectangle) and pinch them together.

Cover finished wontons with a clean towel while assembling the rest.

Bring water to a boil. Line the steamer with paper liner or a few cabbage/lettuce leaves. Arrange wontons so they're not touching each other. Once water is boiling, put steamer over the pot, bring the heat down to medium and steam for 7-10 mins.

*For freezing: arrange wontons on a tray lined with plastic wrap. Put tray in freezer for 1 hour or until wontons are completely frozen. Store in double gallon bags to prevent freezer burn.

Chili Broth:
1tbsp soy sauce
1tbsp or more chili oil 
1tsp sugar
1 tbsp black vinegar
1tsp sesame oill
1 cup hot chicken broth
1 spring onion chopped

Mix all the ingredients together except for the spring onion. Pour chili broth over steamed wontons and sprinkled with chopped scallion.

Homemade Chili Oil

(1 pint sized mason jar)
1 cup peeled garlic minced
6 med size shallots minced
1/2 cup bird's eye chilies finely minced
1/3 cup Thai chili powder (Maesri brand, fine ground)
1+1/4 cup flavorless oil
1.5 tbsp sugar or honey (i use sugar in the raw)
1 tbsp premium fish sauce or tamari (i use red boat brand)

I use my little kitchenaid chopper to mince everything!

Heat oil over medium heat. Once oil is hot, add in minced shallots and stir well. Add in minced garlic. Slowly and constantly stir the mixture so it's cooked evenly. When garlic and shallot are somewhat caramelized and turn slightly golden, lower the heat and add in minced chilies. Cook for 2 mins. Turn heat to the lowest setting and add in chili powder, sugar and fish sauce. Stir to combine. Cook for 1 min or until the mixture slightly thickens, then turn off heat. Let rest in the pan til the mixture is completely cool.

Transfer to a clean glass jar. Store in the fridge.

*For wonton soup:

Bring chicken broth to a boil. Add in wontons, a few slices of ginger (plus any veggie or meat you like to add). Cook for 4-5 mins. Season with soy sauce and sesame oil. Top with chopped spring onions.