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Thursday, 27 August 2015

SiChuan Hot & Spicy Dumpling 红油抄手(中英文食谱)

SHIOK! .... The word that best describe this dish! 

Whenever I dine-in Ding Tai Feng restaurant, I order this.. 红油抄手. And, I finished it all by myself because my hubby didn't like anything with vinegar, son don't eat spicy food. Before I made mine, Ding Tai Feng one, I rated the best. However, I still need to add chilli in it because somehow the taste still not as good.

My homemade version, I rated the best lol....yes, best as what I like most! 

- Not too much vinegar 

- No fat and meaty dumpling because I used prawn & meat dumpling, click here for dumpling recipe.

- Super fragrant chilli oil

Yes, chilli oil is the key ingredient in this dish!


煮好的云吞~食谱:Click here for Prawn Dumpling (aka prawn wonton) recipe. 

Sauce for 1- 2 servings:

1 Tbsp Chilli Oil 辣椒油

This is the key ingredient in the sauce. This chilli oil is really GOOD!

2 Cloves Garlic (mashed) 蒜头

1 1/2 tbsp Soy Sauce 酱油

1/2 tbsp Zhe Chu Vinegar 浙醋

1/2 tsp Sugar 糖

1/4 tsp Sesame Oil 麻油


1 Stalk Spring Onion 葱

Some Crispy Fried Onion 炸葱头

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1. Mix all seasoning in a bowl. Add in cooked dumpling and toppings. Serve warm.


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