Finally got around to making these hot oil dumplings. When dad visited NYC last month I took him to a bunch of Sichuan restaurants – he was obsessed with “wontons in hot oil,” a dish you can’t get in Hawai’i. We ordered these wontons (literally boiled wontons in a bowl of hot oil) anywhere we could find them. Here are photos of hot oil wontons from: Cafe China, White Bear, Grand Sichuan, Szechuan Gourmet…
He turned to me, “Kathy, why don’t you make it for us?” A quick search and I found two great recipes. I used both as guidelines, but made changes to suit personal taste.
First stop, Yat Tung Chow Noodle Factory for wonton skins. They were sold out of the thinnest skins, but offered the second thinnest which happened to be round skins. This is why we folded ours in the $1.50 for a 50-pack, ahh so fresh!
I didn’t measure, just started with a pound of ground pork, and tweaked till everything tasted “right.” Ingredients for filling: ground pork, ginger, garlic, green onions, nuoc nam, sesame oil, egg (to bind), salt and pepper. Ingredients for the hot oil sauce: chili oil, shoyu, sesame oil, black vinegar, fried garlic, green onion. Couldn’t find Sichuan peppercorns so these weren’t authentic ;) But they were delicious. Boil the dumplings and pour hot oil sauce over, it’s really that easy. These dumpling skins were amazing, supple and thin. A significant upgrade from the frozen ones I buy in NYC.
A ton of chives…you could taste more chives than pork. Here’s what it looks like.
And for the sauce grandma minced fresh ginger and stirred that right in. Endless options, I don’t like cooking with recipes (baking is different!), it makes me feel like a robot. I turn to recipes for ideas and inspirations, but when it comes to the actual cooking process, sign me up for the ‘taste and tweak’ route.
Yat Tung Chow Noodle Factory
150 N King Street # 102
Honolulu, HI 96817