1) In a stand mixer with the paddle attachment mix all ingredients until it comes together and is not sticky.
2) Wrap dough in plastic wrap and let it rest for 30min.
3) Roll out dough using a pasta roller. Roll to #5 on the machine.
4) Lay out pasta sheets for 15 min to allow them to dry a little.
5) Cut pieces into 2 inches by 1/2 inch thick strips.
6) Preheat Fryer to 325 degree. Place strips in oil and cooking for approximately 30 seconds. You want the wontons to be crispy but not get turn brown.
1) Cut base of cabbage off. Pull apart cabbage and place leaves in a large bowl. Cover with vinegar and salt. Let rest until leaves are soft.
2) In a blender blend together the garlic, ginger and olive oil until smooth.
3) Pour over cabbage. Sprinkle on Red Pepper Flakes and add orange juice. Mix thoroughly. Let rest overnight.
4) Right before using grill a few pieces and then chop.
1) Blend all ingredients together except olive oil until smooth.
2) Blend in olive oil.
3) Salt to taste.
Candied Sichuan Walnuts:
1) Place the nuts in a saucepan with the sugar and water and boil for 10 minutes.
2) Let sit for 2 hours or longer. Drain well.
3) In a small skillet over medium high heat, heat the oil until it reaches 350 degrees. Gently add the walnuts to the pan. Fry until golden. About 2 minutes.
4) Drain the walnuts and then toss with the sugar, peppercorns and salt.
1) Mix the choy sum, brussels spouts and pickles in a bowl with 6 Tablespoons of the walnut dressing. Salt to taste and then divide into 4 bowls.
2) Mix the walnuts, kholrabi, shanghai shoots, mint, walnut oil and vinegar. Salt to taste and gently place on top of choy sum mixture.
3) Sprinkle the dish with a few mandarin orange segments and cabbage wontons.Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Amanda Cohen, Chef and Owner of Dirt Candy, New York, NY.