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Sichuan Red Oil Wontons from Rasa Malaysia

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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.

Pork-and-Chive Potstickers

Old-Fashioned Chicken and Dumplings

Cherries with Cinnamon Dumplings

Gnocchi with Bacon and Tomato

Spinach and Ricotta Gnudi with Sage Butter

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