If you’re looking for red oil wontons like you’d eat in a small hole-in-the-wall diner in Sichuan, you’ve come to the right place. This recipe is different from many spicy wonton recipes out there. There are no shortcuts used. And it guarantees maximum satisfaction with that real-deal Sichuan flavour. Before you quickly dismiss this recipe because it’s vegan, let me just tell you that these wontons are absolutely delicious! So tasty that even a diehard pork dumpling guy like my bro could chow down a dozen of these without missing a bit of meat!
Wonton soup was never something i absolutely loved when I was a meat-eater and couldn’t help but order it ever time. And every time, I’m disappointed. Either the wontons don’t taste quite right, or the broth is just too bland. I made this vegan spicy wonton soup the way I remember it tasting when my mum made it, so the filling might be slightly different from traditional Chinese recipes, but it’s perfectly nostalgic for me. The primary ingredient in the sauce for spicy wontons is chili oil. The sauce is traditionally seasoned with a spiced sweet soy sauce which is what gives the sauce it’s unique sweet herbal flavour.
I was so delighted when I finished folding the dumplings because it was the perfect amount of filling to dumpling wrappers! Disclaimer: I suck really bad at wrapping wontons, and you probably do too. Nothing personal…it’s just that, based on my experience wrapping wontons for this soup, I’ve determined that it’s something most people suck at. So there’s a high statistical probability you are one of those people.
I know what you’re thinking: the wontons in the photo look good enough. True. Those are the five wontons I spent most of an hour agonising over. The rest, which were the majority of the wontons that we ate for dinner, were pretty hideous.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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