CHILLI OIL FOR DUMPLINGS
1 l peanut or canola oil
4 star anise
4 black cardamom
2 large pieces cassia
5 bay leaf
6 spring onions
1 red onion
5 cm ginger
2 cups Chinese dried chillies flakes [can be supplemented with a mix of chilli varieties, providing heat, flavor and color separately]
_ bash cardamom pods
_ cut spring onions into 5 cm pieces
_ peel and slice red onion and ginger into thick slices
_ heat oil to 200°C and add the star anise, black cardamom, cassia and bay leaves
_ shortly after add the spring onion, onion, and ginger and continue to fry until the wet aromatics appear dry and lightly browned
_ remove all the ingredients from the oil with a strainer scoop and remove the oil from the heat
_ allow the oil to cool for about 10 minutes to around 120°C
_ then add the dried chilli flakes [quickly all at once] and stir well
_ allow the oil to cool completely for about 1 hour, and then transfer the chilli oil to a jar
[the chilli oil will keep at room temperature for years]
ASIATISCHES CHILIÖL FÜR WANTANS
1 l Erdnuss- oder Rapsöl
4 Sternanis
4 Kapseln schwarzer Kardamom
2 große Stücke Kassia
5 Lorbeerblätter
6 Frühlingszwiebeln
1 rote Zwiebel
5 cm Ingwer
2 Tassen chinesische getrocknete Chiliflocken
[kann mit einer Mischung von Chilisorten ergänzt werden, die Schärfe, Geschmack und Farbe separat liefern]
