Emma makes Sichuan Wontons in Spicy Chilli Oil!
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- เผยแพร่เมื่อ 4 มี.ค. 2021
- Chef Emma is back for this week's #flavourfriday making one of her favourite Chinese dishes. Juicy pork and prawn wontons with handmade pastry, served with an aromatic chilli and ginger infused oil... what more could you want?
To find the recipe for this dish, click the link below!
bit.ly/38cDAWh
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- Emma makes Sichuan Wontons in Spicy Chilli Oil! | Flavour Fridays - - แนวปฏิบัติและการใช้ชีวิต
I guess Flavour Fridays are my new favourite day of the week. Emma is killing it as a presenter!
Glad you're enjoying it! - Chris
Jeremy,Emma is a good teacher she is very knowledgeable and a great chef thank her for me
Excellent demonstration Emma, your presentation style is so clear and fresh.
Omg Emma thank you so much for your awesome video and presentation. I'm so glad to see how the chili oil is prepared and the measurements. Love it when you talk about your family , so much love and respect is shown when you mention them. God bless you and your family. Great tutorial.
Thanks for watching Delia! - Chris
Excellent instructor, thank you.
I wish there were more authentic chinese restaurants in Germany. The food here looks so delicious
I am so with you on that. There are a few in Berlin (where I’ve lived for the last 17 years) that are definitely really good, but they’re nothing like Mott St. in Chinatown, NYC. GREAT episode, Emma ❤️
This dish and a cold beer would be incredible right about now.
They definitely go well together - Chris
I know it's not from mainland China proper. It's Sho Chiku Bai Nigori Unfiltered Sake Silky. THIS goes good with the dumprings.
Preach brother 👌🏼
I’m actually salivating. One of the few School of Wok demos I enjoyed watching...but like your grandma “life’s too short” for making wanton pastry or any pastry for that matter. Thanks👍
she's so adorable to me. great recipe
someone had to say it
Very good demonstration.
It is overabundantly clear that you love what you're doing. That, along with the quality of the recipe and the presentation, adds to the excitement that the recipe guarantees. Can't wait to enjoy this.
Your energy, enthusiasm and explanation, along with listing ingredients that, in themselves, get the viewers' mouths watering, all contribute to your being a "winner." I was already subscribed. I'm lazy, but the quality that your presentation promises definitively motivates me to "give it a go." Thank you for sharing this.
I just love this girl. I could listen to her FOREVER.. She is so thorough and Oooh how I would love that dish right now 🧡🧡🧡
i made this for christmas a couple of years ago, they were amazing! and that was the first time I made them too. the wontons were sooo juicy and the sauce so good, it tasted like the same wontons from my. fave chinese restaurant
Damn ! That looks heavenly! Definitely will try , well done Emma, I gotta say your instructions are simple and easy to follow
That chilli oil is amazing, I've got a batch in my fridge! - Chris
@@SchoolofWok nice !!!
Her enunciation is aspirational.
Yum! Thank you for very clear instructions :D
Professor Level Presentation. She definitely know her work.
Love Emma 's presentation ^^
四川餐是我最喜歡的中餐！ Sichuan food is my fav Chinese food! ~beautiful Emma, amazing cooking! 🌹
🥰💏💋🦋💞❣❤🌷⚘🌹🥀🌺
Emma presents so clearly. It's easy to follow her recipes. I wrote a comment on Friday but it seems to have vanished.
LOL my favorite is the Ginger money shot right direct to the eyeball. My giant round polish eyeballs seem to be ginger juice collection devices.
I don’t know why but the ginger we get at the school seems to be particularly juicy! - Chris
Thank you 🙏
My compliments Chef Emma: Not only is your aura made for TV but your gift for precision is something to behold. When I visit a superb Chinese establishment a hot sour soup and a good duck dish are my favourites. Some places do variations of duck in crabmeat sauce, probably a favourite if I had to choose. However you do it, I would love to see. Happy Lunar New Year to you and your colleagues.
wow so easy to follow even for a kiwi, i,m so in love with chilli oil at the moment.
It's an addiction for us - Chris
Emma is just superb. Loved her recipie. Am definitely going to try it.
Thanks! - Chris
How long would that chilli oil keep for?
the oil will last for months
going to try that! looks goooooooood!
looks so good
You do a great job with these instructionals. You have a talent for teaching. Thanks!
That chilli oil recipe is getting prepared tomorrow 😋😋😋
Thanks so much for taking the time to film and share. Maggie and MACK, Huddersfield
It goes well on everything! - Chris
Love this! And she did a great job breaking everything down
I would only add maybe a teaspoon or 2 or msg to the oil during cooling
I'm half way through this and finished my chili oil earlier today.. it smells like heaven!!
The chilli oil is so good! Adding spices just adds to the flavour - enjoy! - Chris
Many, many years ago, when Cantonese cuisine wasn't as popular in this country as it is today, my absolutely favourite restaurant dish was a Mandarin recipe for "Szeuchuan pork". The pork in this dish wasn't very spicy and it was cooked with pickled mustard (which was mildly spicy and had a very unique and yummy flavour) I have scoured the Internet for a recipe, but to no avail. I wonder if you guys can help?
I love her episodes!
I LOVE YOU!!! LOL!!!! This is one of my favorite Chinese dishes.You just showed me step by step EXACTLY how to make it.UNBELIEVABLE!!!! Soooo HAPPY!!
Enjoy!
Try adding in some wasabi paste to the chili oil for a different kind of heat.Or make a wasabi green oil with wasabi and spearmint in avacado oil and searve the oils ina yin yang pattern on the bottom of the serving dish.
I am in Brisbane Australia. Excellent work welldone thanks. Easy to follow recipes .
Thanks for watching! - Chris
"THIS" is my most favorite dish. . . since I tried it when I was a kid.
I had not had any in about 10years, because, it's hard to find a restaurant that makes this GOOD, or even has this dish on a menu.
Three years ago, I found a Taiwanese "noodle house" that makes these, and they make them "DELICIOUS"!!!
My other favorite dish is, Noodles in Chiachang sauce (not sure on the correct spelling of this, I've also seen it written with a "Z"),
Great recipe and beautifully presented Emma ⭐️ I'm definitely going to try making my own wonton pastry from now on! Thank you!
Let us know how you get on if you do! It's surprisingly easy once you know how - Chris
Emma Emma - You're amazing Chef! Thanks for sharing. Living in in New England (North East US) I normally eat Chinese takeout on Friday evening from a local JADE Restaurant - my standard order - Chicken Fried Rice, Chicken Lo Mein, General Gau Chicken and boneless spare ribs!
Emma, u r really very talkative but thats the reason the entire video is kinda two way conversation. All the very best and will be eagerly waiting for the next video.
Delicious! Thank you for sharing your recipe.
No problem, glad you enjoy them
Actually, that reminds me of how I seasoned my wok!
Hi Emma! This Sichuan wonton 紅油炒手 is so popular once people try it...
It's great! - Chris
Mouth - water - ring ... man i'm hungry now.
So good! - Chris
I know that you're a talented chef. That's easy to see. In addition, I am so impressed with your presentation skills. Your narrative is well organized, you move at a perfect pace, your anecdotes serve the instruction well and your sense of humor is spot on. You have a fan. :)
Thanks Larry! Glad you're enjoying the videos - Chris
agreed
I love how you enunciate everything. Much less likely to misunderstand the instructions with such perfect pronunciation! Are you British or American?
Please door dash it to me all the way in hollywood ! 😶
Fantastic presentation clear and precise with directions and the recipe. And the food looks amazing.
Thank you! - Lee
Great video! I'm not a fan of prawns but as true Polish guy, we have a lot of filling into polish 'Pierogi', so I will try that with one of our fillings. How can you keep the rest of the chilli oil ? into the bottle and keep in on the shelf? for how long it can be used ?
i did that once, but the pastry is a lot thicker with a pierogi. the oil will last for many months. zrobiłem to ras ale ciasto do pierogów jest dużo grubsie, chińskie wonton są bardzo cienkie i delikatne. olej będzie dobry przez wiele miesięcy. powodzenia
Let us know how it goes! The oil lasts for ages in the fridge and continues to deepen in flavour - Chris
That looks amazing. I haven’t seen dumpling dough with egg yolk before. I need to try it.
My mouth is watering right now, looks amazing ❤
FIRST TIME SEEING YOUR CHANNEL AND LIKE VERY MUCH AND I THINK I CAN MAKE THIS I WILL TRY IT, YHANK YOU VERY MUCH
Great demo. FYI Sichuan peppercorns have no heat whatsoever. They are not even related to pepper or chili peppers, it is a citrus berry of the prickly ash and are well known for their numbing effect.
They definitely give a tingling and numbing sensation that some people confuse for spice. They definitely add to the whole feeling of something being really spicy when used with chilli's! - Lee
This looks AWESOME!!!!! I’m definitely going to try it 😊
Let us know if you do! - Chris
@@SchoolofWok I will! You guys inspired me to start my own channel. I love your videos 😊👏👏👏
@@ChowWithLau Nice, we'll check it out! - Chris
@@SchoolofWok Thank you! Just bear in mind I’m a complete at this 😅
This woman is adorable.
That looks SO delicious
Amaze balls recipe! Great job Chef Emma! Kudos School Of Wok!
I love her videos!
Spicy sichuan dry noodles are my favourites, but I admit your Wontons look delicious
They were! - Chris
I love dumplings, these looked incredible!
They were amazing! - Chris
Loved this dish. You may have convinced me I can make wontons and dim sum too!
I think I’ll go with a smaller sized wanton myself 🤔😊 (added to my saved recipes)
¡Excelente clase!
🙂gracias/thanks
You're welcome! - Lee
Aaaaand now I'm hungry 😄 that looked delicious
Looks delicious 😋 😊
Damn! You're good Emma!
Wow looks so beautiful 🤩
Oh and the wontons look pretty good too.
Yum!
i love this channel
Thanks! - Chris
Oh my goodness! Emma, this is my first time watching you. You are so super adorable! I love your presentation...your style of teaching is so perfect and concise. You are such a talented chef. I am a new fan. I have subscribed! ;-))
How long can you keep that oil in the fridge or outside the fridge in an airtight container?
It should last a couple of weeks! - Lee
Great job.
Fried chicken/ lay on the chili oil and a few drops of honey-good eating!
Great shout! - Lee
Looks so good! I guess it must goes so well with beer
What doesn’t go well with beer!? - Chris
A would love to see how Emma makes hot and sour soup the way the take aways do it quick and simple love this soup could eat it every day
Delish!
honyo tocho....... this looks like a great dish to try.... got my son and daughter on your chanel now... love to come visit you..
Let us know if you try it! - Chris
She’s gorgeous. ❤️
You have a really good taste in music....
Your profile pic says it all...👍
She has her own channel now 😊
She does! - Chris
If you want a really red oil, add anato seeds.
Do you just add the egg whites to the meat mixture? This step is not mentioned in the video or in the written recipe.
Yummy 👍💥🚀⚡🙏
Thanks for the simple wonton-making process. The dish looks delicious. Oh Emma, by the way, they're 'air Pockets', not 'sockets'! ;)
Glad you enjoyed the video! - Lee
If this is not epic, someone has to explain the word "epic" to me, again! I'm german: feel free!
@Emma: Only a few explain every single step as detailed as you do it here. Hats off!
When I try to translate recipes to the german, I try to do that: having cooked it 4 myself. And try to explain every step the best I can: the "why?"
This one comes with all of that information. A masterpiece of introducing us into that dish. How to say: "thank you!" ?
I'm an old hard rock fan. Just found this one: Grai is a folk-metal band from Russia. Why posting this, here?
Cooking is a universial langauge. As well as music. (And math ?)
A german guy, posting music from Russia to a chinese woman, living in the UK. THAT is my point. Enjoy:
th-cam.com/video/9vLupooVhsc/w-d-xo.html
Greetings from the far north of Germany!
Thanks for the kind words, Peter! We've been enjoying the music, keep it coming! Wok on! - Chris
@@SchoolofWok Like us northernly folks say: "I wansn't kind. I was just honest." Haha! But I'll glady hit you with another one: Eivoer Palsdottir comes from the faroese islands. Singer, multi-instrumentalist (she will come up tomorrow night with a concert from a friends living room, actually.)"Falling free":
th-cam.com/video/KNPIdGBn7M4/w-d-xo.html
...and I know a few more musicians, who are criminally underrated :-)
DO YOU HAVE COOK BOOK OUT YET
Yummy nice job!!
Thanks! - Chris
Moar Emma. Finally, we found jeremy's "Protoge". Great on camera, good skills, stage presence, the whole "shebang". Moar Emma.
Ha! Glad you're enjoying the videos - Chris
I am. Oh, I am :D
👍💜👍💜👍💜👍💜🌷
hello, i would like to try this recipe. Isn't this too fat ? With all this oil, i am a bit scared 😄 can someone please reassure me ?
Those are some of the largest wontons I done seen in my life
Here from tiktok lmao
😅
I'm on diet😫
You can make this when you're not! - Lee
@@SchoolofWok 🤗ty Emma
It could have been easily a 10 minute video . explaining while speaking is good but explaining first then cooking is not so good. Just my opinion. However i loved this video.
I don't know either mic or her voice is sometimes high... I'm tired to lower and higher the volume of my tv every time i watch this channel... i think the mic need to change positions or use other mic that attached to camera...
Emma. This is going to sound creepy if I'm not careful in my wording...I need me a wife that makes these for me. There. I said it. That wife can be ugly enough to make a train take a dirt road, for all I care. So long as she makes these dumprings proper!
It's a sauce - not a soup. Good gods- that's enough sauce for a fifty wontons... Way too much, and a massive waste for a single serving. Seriously?
OMG Emma is gorgeous, hotter than that oil, gonna need to watch again so I can concentrate on the recipe lol
You need to get out more, pervert.
@@misterhat5823 ok literal sock puppet
@@misterhat5823 asif misfit en.wikipedia.org/wiki/Sock_puppet_account