So if you've made a ton of wontons or just happen to have some of the pre-made stuff in the freezer, why not digress and spice it up a bit? It doesn't always have to be about soup...Spicy wontons are basically boiled wontons that have been drained and then topped with a spicy sauce consisting of soy sauce, garlic, Chinese chili oil (layu), sugar, vinegar, scallions, and a wee bit of ground Szechuan peppercorn. And, if you've got some preserved spicy Szechuan pickled vegetables (Zha cai) on hand, even better! Just finely dice one or two tablespoons' worth and sprinkle on top of the wontons before serving. Yum!
30-40 wontons (figure 5 per person for appetizer, 1o for entree)
Click here for my wonton recipe http://thegrubfiles.blogspot.com/2012/03/wonton-soup.html
1 tbsp. Chinese chili oil (layu)
1 tbsp. minced garlic (about 2-3 cloves)
5 tbsp. light soy sauce
2 tbsp. black vinegar
9 tbsp. water
1 tsp. sesame oil
2 tbsp. sugar
1 tsp. ground Szechuan peppercorn
3 scallions, finely chopped
2 tbsp. finely chopped cilantro
1 red jalapeno chili, seeded and sliced
1-2 tbsp. finely chopped Szechuan pickled vegetable (optional - not featured here in this post, but highly recommended)
Extra chili oil
1. Combine all sauce ingredients together in a bowl. Set aside.
2. Bring a large pot of water to a boil and add wontons. Bring up to a boil, then add 1 cup of room temperature water. When the pot comes back up to a boil, add a second cup of room temp water. Let the pot come back up to a boil again, and after about 20-30 seconds, turn off heat. This method is not my invention - I read about it somewhere, but can't remember the source. Remove wontons with a slotted spoon to a serving dish.
3. Pour sauce over the wontons and sprinkle with sliced red chilies and diced Szechuan pickled vegetables, if using.