Egg Wontons with Chilli Oil

Instructions

1. 1

   Prepare the Egg Filling

   • Heat 2 tbsp of vegetable oil in a non-stick pan over medium heat.
   • Add the finely chopped onion, green chillies, and ginger-garlic paste. Sauté for 1-2 minutes until the onions are translucent and the raw aroma disappears.
   • Add the grated carrot and chopped capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still have a crunch.
   • In a separate bowl, whisk the eggs with salt and black pepper until well combined.
   • Pour the whisked egg mixture into the pan with the vegetables. Scramble the eggs, continuously stirring and breaking them into small pieces, for about 2-3 minutes until cooked through.
   • Stir in the soy sauce and mix well. Turn off the heat and transfer the filling to a plate or bowl to cool down completely. This should take about 10 minutes.
2. 2

   Assemble the Wontons

   • Place a wonton wrapper on a clean, dry surface in a diamond shape. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.
   • Spoon about 1 to 1.5 teaspoons of the cooled egg filling into the center of the wrapper. Do not overfill.
   • Dip your finger in a small bowl of water and lightly moisten all four edges of the wrapper.
   • Fold the bottom corner over the filling to meet the top corner, forming a triangle. Press the edges firmly to seal, ensuring you push out any trapped air bubbles.
   • You can leave them as triangles or bring the two bottom corners of the triangle together, moisten one corner, and press them together to create a classic wonton shape.
   • Repeat with the remaining wrappers and filling, placing the assembled wontons on a lightly floured tray.
3. 3

   Fry the Wontons

   • Heat 2 cups of oil in a deep pan, kadai, or wok over medium-high heat to about 175°C (350°F). To test if the oil is ready, drop a small piece of wrapper in; it should sizzle and float to the top in a few seconds.
   • Carefully slide 4-5 wontons into the hot oil at a time, avoiding overcrowding the pan.
   • Fry for 3-4 minutes, turning them occasionally, until they are evenly golden brown and crispy.
   • Using a slotted spoon, remove the fried wontons and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Repeat the process for the remaining wontons.
4. 4

   Serve

   • Serve the egg wontons hot and crispy with your favorite dipping sauce, such as sweet chili sauce, schezwan sauce, or a simple soy-vinegar dip.