Easy Chili Oil Pork Wontons
Pan-fried pork wontons served with a spicy chili oil and vinegar dipping sauce.
| 250 g pork mince | Mix pork filling until sticky | Boil wontons 3–4 min per batch | Plate wontons, drizzle sauce |
| 3 spring onions, finely chopped | |||
| Handful coriander (cilantro), finely chopped | |||
| 1 egg | |||
| 2–3 tbsp chicken stock | |||
| 1 tsp cornflour (cornstarch) | |||
| 1 clove garlic, minced | |||
| 1 inch ginger, finely chopped | |||
| 1 tbsp light soy sauce | |||
| Pinch of salt | |||
| 200 g wonton wrappers | Fill, fold & seal wontons | ||
| 2 tbsp chili crisp oil | Whisk chili oil sauce | ||
| 1 tbsp boiling water | |||
| 1 tsp rice vinegar | |||
| 2 tbsp light soy sauce | |||
| Small handful coriander (cilantro), finely chopped |
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