More from that future EPIC post I mentioned yesterday: Sichuan dumplings in chili oil. SO good. An excellent part of my excellent lunch on a lazy Friday – the first Friday of spring break, w00t! – before heading out to meet up with the girls for a truncated girls’ night out karaoking and pigging out. Wine bar afterwards and a glorious night of chatting with my buddy to end all buddies, StB (welcome home for a bit!). God, I miss those nights. Lots of laughter, lots of jokes, and a couple of good drinks… we have so much fun together! Awww, move back to NYC already ๐
PS I totally saved the excess chili oil for future dumpling dipping, even without ordering. Mmm… chili oil… wonder what it’s called so I can pick up my own jar from the supermarket… (they literally drown the dumplings, so there was so much puddled in the bottom of the container, it didn’t make sense to toss it!)
T.C. says
MmMmMm, I totally enjoy chili oil with dumplings and dim sum. Lat chiu yau/La Jiao You/ chili oil is great! It works with noodles too.
Can’t you make your own Hung Yao/Hong You/Red Oil? I’m sure you could find the recipe or ask someone more familiar with Szechuan cuisine.
Nicholas says
Ditto on the homemade, take Szechuan peppercorns and pseudo-fry them in red oil. Or in a similar strain, I’ve come to find that the ้บป่พฃ (ma2 la4) hotpot soup base stuff can be combined pretty convincingly with sesame oil for a similar effect.
Edie says
This looks super super-tasty!!! I haven’t had good dumplings in ages!