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

By: Wei Guo

Wei Guo — Wed, 23 Apr 2025 07:53:02 +0000

In reply to Barbra Holian. Thanks for your feedback, Barbra! My recipe aims to reflect the classic version, which traditionally doesn’t include vegetables, but feel free to adapt it to your taste.

By: Barbra Holian

Barbra Holian — Mon, 14 Apr 2025 17:55:14 +0000

This was good, but not great. I had some pork wonton I’d made a month or so ago in the freezer and used those. I think I would have liked with more if I’d added so vegetables to the wonton. In any case, the sauce was spicy and flavorful. The dish came together in a snap and was satisfying and homey. If I make it again, I’ll add some vegetables like asparagus, broccoli or zucchini and some red bell pepper.

By: Wei Guo

Wei Guo — Fri, 24 Nov 2023 02:25:28 +0000

In reply to Laura. Delighted to hear your positive feedback Laura! Hope you'll enjoy the rest of your frozen wontons.

By: Laura

Laura — Fri, 24 Nov 2023 00:25:37 +0000

My husband and I were on our own for Thanksgiving this year, so instead of the traditional dinner we made a few of your recipes. (Hunan beef was the main course). This was my first time making wontons, and after a couple of weird looking dumplings I got the hang of it and they turned out great! The Chili oil was outstanding as well. I ended up with 52 wontons, so I have 4 bags in the freezer to have in the future. Thanks for a great recipe, and making the instructions easy enough to follow for a first-timer.

By: Wei Guo

Wei Guo — Sat, 29 Jul 2023 11:47:58 +0000

In reply to Andrea. Nothing beats a tasty, tender, and moist filling, right? So happy you enjoyed my recipe!

By: Andrea

Andrea — Sat, 29 Jul 2023 02:29:42 +0000

Wow!!! I made the chili oil this morning, and tasted it this evening and it’s AMAZING!!! I made the filling for the wontons, and gently cooked a teaspoon on its own to taste for seasoning, and oh my goodness, I was actually surprised how delicious it was, given that I wanted to use 20% fat minced pork, but could only get 12%… I was worried it might be a bit dry, but your advice about stirring in the liquid to make it moist (even when cooked alone), was amazing. I am blown away, and I haven’t even put together the whole recipe!!! Thank you for sharing! 🙂

By: Wei Guo

Wei Guo — Tue, 20 Jun 2023 21:00:32 +0000

In reply to Laura. Yes Laura. Store the filling in the fridge if you're not using it straightaway. Happy cooking!

By: Laura

Laura — Tue, 20 Jun 2023 20:54:56 +0000

Hi Wei! Would it be okay to prep the filling ahead of time?

By: Wei Guo

Wei Guo — Sun, 09 Jan 2022 21:06:22 +0000

In reply to Jean. You can use any type of oil with neutral flavour, such as sunflower, rapeseed, canola, corn, peanut, soybean oil, etc.

By: Jean

Jean — Sun, 09 Jan 2022 05:32:41 +0000

This looks so good, can you tell me what type of oil do you use for the Chili Oil?