Homemade Wontons in Chilli Oil

5 from 1 vote

Prep Time30

Cook Time10

Course: Main Course

Servings: Person

In a bowl, combine all the filling ingredients. In order to create a silky wet paste, use your fingers and rotate in a circular motion for around 3 minutes.

In a large bowl, combine the flour and salt. Create a well in the center of the mixture and add in the egg. Slowly pour in the water and mix well (I find chopsticks to be a really good way to mix the ingredients in order to cover the flour with the egg and water). If the mixture is too dry, add more water. If it’s too wet, add more flour. Begin using your hands until a pliable dough has formed.
On a lightly floured surface, knead the dough for around 5 minutes or until elastic. Place the dough back into the bowl and cover with a damp cloth for at least 10 minutes.
Cut the dough into four equal pieces. Using a rolling pin or a dough rolling machine, roll out the pieces until they’re around 3mm thick. Cut the dough into 3 inch squares.

Lay the wonton wrappers on a work surface. Place 1 heaped teaspoon of the filling into the centre of the wrapper. Brush all the edges with water and then bring every edge to the top to create a pony tail like wrapping, press to seal. (see video on my Instagram)
Place the wrapped wontons into a container with a lid as you work or cover with cling film to avoid them drying out.

Bring a large pot of water to boil. Place the Wontons in the water and simmer for 5 minutes or until they float to the surface. Remove the dumplings with a slotted spoon straight into serving bowls. Spoon over the chilli oil sauce until all the Wontons are generously covered.