Chili Oil Wontons

Method

Combine pork mince with spring onions, soy sauce, sesame oil, ginger, garlic and white pepper, mixing until well incorporated. Place one teaspoon of filling into the centre of each wonton wrapper, wet the edges with water, fold into a triangle, then bring the two pointed corners together and press to seal. Bring water or stock to a boil in a large pot, carefully add wontons in batches and simmer for 5-7 minutes until they float and the filling is cooked through. Distribute wontons into serving bowls with some of the cooking broth. In a small bowl, whisk together chilli oil, ground Sichuan peppercorns, black vinegar and salt to taste. Drizzle the chilli oil sauce generously over each bowl of wontons and garnish with fresh spring onion if desired. Serve immediately whilst the wontons are hot.