Comments on: Sichuan Red Oil Wontons (红油抄手)

By: Rasa Malaysia

Rasa Malaysia — Wed, 05 Sep 2012 16:28:23 +0000

Of course, you can use shrimp or use chicken, but shrimp will be better. :)

By: JT

JT — Wed, 05 Sep 2012 16:21:36 +0000

My family doesn’t eat pork, is it possible to use a shrimp filling? Or would it be better to use a pork substitute?

By: Thirsty Mike Cooks: Pork Dumplings with Spicy Soy Dipping Sauce « Hungry Lindsay

Fri, 16 Mar 2012 06:10:32 +0000

[...] Sichuan Red Oil Wontons (红油抄手) Rate this: Share this:FacebookPinterestTwitterLike this:LikeBe the first to like this post. [...]

By: Rasa Malaysia

Rasa Malaysia — Sun, 11 Mar 2012 17:22:59 +0000

I usually store the chili oil in an air tight glass jar up to 3-4 months, it still taste great.

By: Saif

Saif — Sun, 11 Mar 2012 15:12:41 +0000

I love the recipe of the Sichuan Spicy Chili Oil. Can you tell me it’s shelf life if I keep it in the fridge?

By: Sichuan Red Oil Wontons from Rasa Malaysia - Martha's Circle

Sichuan Red Oil Wontons from Rasa Malaysia - Martha's Circle — Thu, 08 Mar 2012 19:46:33 +0000

[...] dumplings, stuffed dough is always welcomed at our table. Over at Rasa Malaysia, Bee Yinn Low confirms our belief in the power of a carb brimming with goodness: "The wonton has to be one of the most versatile food [...]

By: Fern

Fern — Wed, 07 Mar 2012 10:18:48 +0000

I like picture #4…drowned in chilli oil…it’s making me hungry!

By: Renee Zimmers via Facebook

Renee Zimmers via Facebook — Tue, 06 Mar 2012 05:20:15 +0000

are you on pinterest? you should :)

By: Rasa Malaysia

Rasa Malaysia — Tue, 06 Mar 2012 04:25:10 +0000

As instructed in the recipe step 1-7, there is also a visual mentioned, pg. 2. picture gallery, picture #2.

By: Michelle Vera via Facebook

Michelle Vera via Facebook — Mon, 05 Mar 2012 23:32:44 +0000

Another fantastic recipe! I used to have these at a place called Grandview in Burlingame, CA. These are exactly the same as I remember. Thank you Rasa.