Comments on: Sichuan Spicy Wonton in Chili Oil (红油抄手)

By: KAT

KAT — Mon, 20 Nov 2023 14:09:28 +0000

My son and I loved this sauce. There is a local Chinese restaurant that has a sauce to die for and this is extremely close. My son ended up just drinking the sauce after all the wontons were gone. For us, it was absolutely key to add the wonton cooking water otherwise it was too salty. Didn’t make the chili oil but used Lee Kum Kee Chiu Chow chili oil. I have to admit though I used a different wonton filling because I knew some of my guests would not use the sauce and I wanted a stronger flavored filling. Also used Impossible Meat instead of pork.

By: Maggie Zhu

Maggie Zhu — Thu, 12 Oct 2023 19:41:26 +0000

In reply to ANDREA GOYAN. So happy to hear you enjoyed the dish! It takes some effort but I do think the result is rewarding :) The sauce is good with dumplings as well. I would tune down the sweetness if using it on noodles.

By: ANDREA GOYAN

ANDREA GOYAN — Thu, 12 Oct 2023 02:00:37 +0000

We loved this recipe! I made both sauces and they really made the flavor profile unique. I will definitely make the wontons again and look forward to using the sauce for more dishes.

By: Kevin

Kevin — Sat, 30 Sep 2023 21:25:02 +0000

Another incredible authentic recipe from Maggie!! This is SUCH a solid recipe, and truly real deal! When Maggie says “Real Deal” you know you and your guests are in for the best authentic Chinese food experience this side of Chengdu!

Maggie you’re wonderful, generous and so talented, thanks for sharing so much knowledge with us, I have lost count of how many Maggie Zhu classics I make on the reg! This is in regular rotation and always gets rave reviews. A perfect, uncomplicated recipe I cherish and make quite often.

All my best, thanks Maggie!

Kevin

By: Chase A

Chase A — Wed, 12 Jan 2022 05:36:21 +0000

In reply to Chase A. I forgot to add: I add minced Thai chilies and lemongrass paste to the filling as well and would highly recommend it.

By: Chase A

Chase A — Wed, 12 Jan 2022 05:35:00 +0000

Everyone I’ve made this for loves it. I end up making a really large batch (chicken instead of pork) and freezing them. I used to boil them but I like pan frying or steaming better now. One addition I have to the sauce: I add a very small amount of pure sesame oil. I also don’t mix the sauce with water, people seem to love it without diluting it at all.

By: Bostonbebe

Bostonbebe — Sun, 28 Nov 2021 22:08:37 +0000

I’ve made this recipe many times over and added shrimp. It’s my absolute favorite! However, I did up the aromatics in the fragrant water and lightly salted the shrimp to make sure the flavor of the filling was still prominent. Thank you for this recipe!!

By: Ana Pineda

Ana Pineda — Mon, 23 Aug 2021 16:57:55 +0000

I love this recipe and now my friends love me for it. I have made it multiple times, even made 300 wontons for everyone on my birthday. It took me forever. First time I made this recipe it took me five hours. After that, it takes me 2 hours each time. I do make the chili oil and flavoured sweet soy sauce each time though.

By: Maggie Zhu

Maggie Zhu — Fri, 26 Feb 2021 17:21:53 +0000

In reply to M.M. It depends on the wonton wrappers you use. For the bigger wonton, 1 serving can be 5 to 10 wontons, depending on if you plan to serve it as an appetizer or a main dish.

By: M.M

M.M — Fri, 26 Feb 2021 00:56:50 +0000

How much is a serving?