Spicy Pork Wontons

 Serves 4



300g pork mince
1 tbsp spring onion, white part only, finely chopped
1 tsp ginger
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp Shaoxing cooking wine
½ tsp sesame oil
½ teaspoon caster sugar
1 tbsp cornflour
Pinch of white pepper
36 wonton wrappers

Chilli Oil
1 cup peanut oil
1 cinnamon stick
3 star anise, whole
2 tbsp Szechuan peppercorns
¼ cup crushed chilli flakes
Pinch salt

Spicy Sauce
2 tbsp tahini
3 tbsp soy sauce
2 tsp sugar
¼ tsp five spice
½ cup of chili oil
2 cloves garlic, minced
¼ cup hot cooking water from wontons


  1. For the wonton filling, place pork mince, spring onion, ginger, oyster sauce, soy sauce, Shaoxing cooking wine, sesame oil, caster sugar, cornflour and white pepper in a medium bowl and mix until well combined.
  2. To assemble, place 1 wonton wrapper on a clean surface. Place 1 heaped teaspoon of the mixture in the centre. Brush edges with water. Fold wonton over to enclose filling and form a rectangle. Press edges together. Fold the corners of the rectangle up and around the filling and press to join. Repeat using remaining wrappers and pork mixture. Set aside covered with a damp tea towel until required.
  3. For the Szechuan Chilli Oil, place peanut oil, cinnamon, star anise, and Szechuan peppercorns in a small saucepan over low heat and cook until the oil becomes fragrant, about 10 minutes. Increase heat to high and cook for a further 2 minutes then remove from the heat.
  4. Place crushed chilli flakes and salt into a medium heatproof bowl. Carefully strain the oil through a fine sieve into this bowl and stir well. Set aside to infuse until required.
  5. Cook wontons in boiling water until cooked through, about 4 minutes. Remove from water using a slotted spoon and place into a deep baking dish. Cover to keep warm.
  6. Mix together all the ingredients for the sauce and adjust seasoning as required.
  7. To serve, divide the sauce among four bowls, followed by wontons and chopped spring onion.