Sichuan Wontons W-Grilled BOK ChoY

INGREDIENTS

300g hard tofu

2 TP salt

1 TBSP sugar

1 TSP white pepper

60g spring onions, finely diced

3 garlic cloves, minced

2 TSP Chinese wine

40 square wonton wrappers

8 whole hot Chinese dried chillies

2 TSP sichuan peppercorns

1/4 CUP olive oil

1 TBSP sesame oil

3 TBSP Chinkiang vinegar

2 TBSP soy sauce

1 TBSP sugar

3 garlic cloves, minced

1 TBSP sesame seeds, lightly toasted

6 bunches bok choy

1 TBSP sesame oil

2 CUPS finely chopped oyster mushrooms

6 garlic cloves, minced

4 spring onions, chopped

1 TBSP hoisin

1 TBSP soy sauce

2 TSP cornstarch, combined with 2 TBSP water

1 TBSP Sriracha

Sesame seeds

Combine tofu, salt, sugar, white pepper, scallions, garlic, and wine in a medium bowl and combine until the mixture is starting to feel sticky, about 1 minute.
Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the wonton filling, a parchment-lined rimmed baking sheet for the finished wontons, and a stack of wonton wrappers covered in plastic wrap.
To form dumplings hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.
Carefully fold one tip of the wonton wrapper across to meet the opposite tip to form a triangle. Seal edges of the triangle, carefully pushing out all air from within the wrapper as you work. Pull the two corners on the hypotenuse of the newly formed triangle to meet, moistening one with a little water, crossing them and pinching to seal. Transfer finished dumplings to the parchment lined baking sheet.

Place chillies and Sichuan peppercorns in a small pan and heat on high until toasted and aromatic, about 30 seconds. Transfer to a mortar and pestle or a food processor and crush. Transfer to a small saucepan.
Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chilli/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame oil and set aside.
Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chilli oil mixture. Set aside until ready to use. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).
Bring a large pot of water to a boil. Add 12 to 16 wontons and cook until they are completely cooked through, about 4 minutes. Drain wontons and transfer to a warm serving platter. Spoon sauce on top. Sprinkle with peanuts and minced cilantro and serve immediately.

Warm the sesame oil in a medium-sized saucepan over medium heat. Add in the mushrooms, stir to coat, then allow to slightly brown for a few minutes. Don't stir during this time.
After a few minutes, give it a stir and allow to develop a slightly golden color throughout. Add in the garlic, adding in a few splashes of water or turning the heat own slightly if it starts to stick. Allow to saute for a couple of minutes. Add in the scallions and stir until soft.
Stir in the hoisin and soy sauce. Turn the heat up slightly, then add in half of the cornstarch slurry and stir. It should start to thicken up. Add the other half to achieve the desired consistency. Set aside to cool.
Preheat a grill pan over medium high heat. Drizzle with a little oil and, working in batches, place the boy choy flat-side down. Place a weight on top (like a cast iron pan) to get darker grill marks.