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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