Looking for something spicy for a cool autumn evening? These wontons deliver in a big way. This is my twist on a traditional Sichuan classic.
For a more thorough description of how to fold these wontons, please check out this link: http://www.epicurious.com/recipes/food/views/to-form-water-caltrop-wontons-51147800
Chili sauce is no joke and I make my own. This is the recipe that I use: http://www.seriouseats.com/recipes/2013/02/fuchsia-dunlops-chilli-oil.html