Sichuan Red Oil Wontons from Rasa Malaysia
There is never a bad time for stuffed dough. Whether cheese-packed ravioli, frosting-filled cannoli or pork-laden 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 foods ever to be created." She explains with a recipe for the Sichuan Red Oil Wonton, a spicy favorite on the best Sichuan take-out menus, and she even includes instructions for making the beautiful 'hand-crossed' wonton shape.
For more dumpling recipes, browse here and check out a few of our favorites below.
Old-Fashioned Chicken and Dumplings