Comments on: Spicy Chili Oil Wontons Recipe

By: nicole novak

nicole novak — Sun, 19 Dec 2021 03:43:05 +0000

In reply to Evan Brockett. Given the amount of filling I used, 4 and a half mins was good for me.

By: Stephanie

Stephanie — Sat, 20 Feb 2021 16:07:46 +0000

In reply to Stephanie. Yes, thank you for the recommendation!

By: Stephanie

Stephanie — Fri, 19 Feb 2021 19:37:15 +0000

In reply to Stephanie. hi stephanie, i just choose the one with the least amount of ingredients. are you in the us? twin marquis is pretty good :)

By: Stephanie

Stephanie — Fri, 19 Feb 2021 13:38:48 +0000

Hello! What brand of wonton wrappers do you recommend? Anything you can find easily in the grocery store?

By: Stephanie

Stephanie — Thu, 21 Jan 2021 18:08:56 +0000

In reply to Sara. hi sara, you can absolutely steam them if you like steamed :)

By: Stephanie

Stephanie — Thu, 21 Jan 2021 18:07:49 +0000

In reply to Julie. hi julie, you can definitely use chili crisp! we make our own chili oil: How to Make Authentic Chinese Spicy Hot Chili Oil

By: Julie

Julie — Mon, 18 Jan 2021 04:30:51 +0000

Do you have a recommendation for the chili oil? Is it the same thing as chili crisp (which I tend to hoard like it’s toilet paper!)?

By: Sara

Sara — Mon, 18 Jan 2021 01:26:37 +0000

These sound great! Could these be made with a steamer basket instead of boiling?

By: Stephanie

Stephanie — Thu, 27 Aug 2020 16:41:37 +0000

In reply to Tamara. hi tamara, you can try dry cooking sherry for the shaoxing and rice vinegar for the black vinegar, but it will taste vastly different, of course :)

By: Tamara

Tamara — Thu, 27 Aug 2020 06:55:15 +0000

Can you please recommend substitutes for the shaoxing wine and black vinegar — more conventional items? Thank you!