Chili Oil Wontons

 Chili Oil Wontons from Woks of Life Cookbook

I followed the recipe exactly. These came out pretty decent, though I would make a few tweaks next time. These were pretty close to a dish I used to get in Ohio called "Szechuan Wontons". 

Here is what I would change next time:

Possibly omit the napa cabbage and instead just use scallions. Or use cabbage and scallions, I really think it needed scallions. I might add a little minced garlic to the filling also. 

I would use less chili oil and less ground szechuan peppercorns, as it was a little too spicy for me. 

I would process the filling in a food processor, to make it smoother like a paste. I might add some raw shrimp to the filling also (also processed into a paste)

This recipe was A LOT of work and I struggled at first on how to fold them, as the cookbook did not have any pictures on how to do this. Here on their website shows how to fold them.

Also the cookbook author's website has a recipe for Sichuan Spicy Wontons which is a similar, but not exact recipe as the Chili Oil Wontons recipe in their cookbook.