Get the FREE recipe for Sue Li’s Chile Oil Wontons: https://nyti.ms/3PSpsXv
It’s Dumpling Week on NYT Cooking! Five of our staff writers and frequent recipe developers share the dumpling recipes they love as a celebration of Lunar New Year.
Today, Sue Li shares her Chile Oil Wontons. This classic recipe shows you how easy — and satisfying — it is to make your own chile oil wontons at home. Here, they’re shaped to resemble gold ingots, a Chinese symbol of good fortune and wealth, but you can wrap them however you like. A crucial step here is making the sauce for the wontons, which can be done in advance and starts with mixing your own chile oil. (Save any extra sauce to use with fried eggs, tofu, potatoes, rice, chicken or anything, really.)
See all the Dumpling Week recipes here: https://nyti.ms/40KkLW5
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“Sue’s Chile Oil Wontons | Dumpling Week | NYT Cooking” üzerine 38 yorum
Nothing can replace cookie week but dumpling week??? obsessed.
Sue is adorable!
“And also: don't help clean up”. Truer words were never spoken.
I'd love to see more of Sue – she's charming, funny, and good at teaching!
"And also, I'm very controlling" – I knew I liked her!
Top taste – thanks Sue!
Dumpling week?! Yeeeeeeessss!!
Dang now I want this 🥟🫨
I want her to be my bff 😂🙌
Ive got alpha gal (a mammal allergy) any suggestions for a pork substitution?
Sue Li, if you want someone to come over and eat your delicious food without helping cook or cleanup, I’m your girl! That’s fantastic!
Your dish looks delicious and it makes me think that I could make these easily. Thank you!
the goat has returned
It's all about control, yes indeed lol.
Omg- totally agree with Sue, stay the hell out of the kitchen when I’m cooking. These are waaay cuter than Eric’s dumps
Can we get a 411 vid on different types of soy sauce?
That looks so delicious! Thanks Sue!
I needed a bit of Sue today. Thank you ✨
Sue Li I see you, I feel you, I get you. People can stay the f@ck out of my kitchen when I am cooking and to show their appreciation they may feel free to clean up if they feel so compelled 😅
lol. I love Sue. I feel the same about help in the kitchen. 😂
EXCELLENT !!! Of course, there are variations here and there to every recipe, but here is EXCELLENT enough !!! Happy Chinese New Year (1/29/2025) !!! 恭禧發財 !!! (p.s.: This recipe is indeed so delicious, so to omit the shrimps altogether — using only pork — as to go less fancy is 100% completely legit as commonly practised. ❤
A wonton doesn’t carry the same meaning during Spring Festival. I get that in English one can conflate various forms under the umbrella of ‘dumpling.’ In Chinese though, a hundun or wonton doesn’t equate a jiaozi. It’s like saying a tortellini and a ravioli are the same, made worse if there is ritualistic significance in one over the other. Inclusion shouldn’t mean erasure.
Sue Li is everyone Auntie in their kitchen. Reminding you the rules
Thank you Sue Li ❤. I thought I was the only one not liking anyone in the kitchen.
I love watching Sue's videos! And these dumplings look delicious. I don't eat shrimp or pork, but they still look delicious. Woot woot for dumpling weeeeeekkkkk
2:37 oh my god, finally, someone like me. i can make 100 dumplings by myself HAPPILY. my grandmother and my aunts always chatted happily together while working but i can't. shoo… shoo… go away. take the snacks and leave my kitchen. come back when i've made dinner. lol
Wow, this was entertaining, informative, and encouraging. I'm going to make these soon! Thank you, Sue! ❤
Watching Sue Li say she does dumplings solo but then invites all the NYT crew to join her… I felt seen.
And then when everyone's making the dumplings and she is like the big older sister teaching others how to fold? I loved every second of it.
Thank you, NYT Cooking, for Dumpling Week. You made this Asian American girl so happy.
that's the greenest bay leaf i've ever seen
I LOVE this new themed week! There's so many dumplings to come up with and stories to tell about it. I enjoy the new format- making these recipes more personal in a way! It's so tasty and heartwarming!
Well, consider me sold! They're on the menu this week 🙂
I need this. I tried making these several years ago. My husband, who is…special, said mine looked like the shape of those very young fetuses you see in an ultrasound.
…my shaping technique needs work. I definitely need to try again. LOVE Sue!
Love seeing some of the people behind the scenes that make everything go. More Young Gun please!
What is a 'Chile' wonton??
This sounds really picky, but for the videographer/editor… when she is folding the dumpling, the camera view changed back and forth like 4-5 times changing perspective, which was confusing to the viewer. You should keep ONE angle why she folds the dumpling, so we can actually see without any jump cuts! Thank you for next time!
These look incredible, especially that sauce…please keep having Dumpling Week!
love those big time especially when i was in China .. is there a way to make them without spicey ? love you guys
WOW! THANK YOU THANK YOU THANK YOU!