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Great for Asian dumplings: cook them first, then toss with this oil and sauté until they’re crispy, golden, and packed with flavor. For an easy upgrade, coat chicken wings in teriyaki sauce and pan-fry them with a drizzle of this oil to take the flavor up a notch. 375 ml
Chef’s tip: Finish dumplings with a splash of rice vinegar and a sprinkle of toasted sesame seeds right before serving for that “can’t-stop-eating” bite.
Great for Asian dumplings: cook them first, then toss with this oil and sauté until they’re crispy, golden, and packed with flavor. For an easy upgrade, coat chicken wings in teriyaki sauce and pan-fry them with a drizzle of this oil to take the flavor up a notch. 375 ml
Chef’s tip: Finish dumplings with a splash of rice vinegar and a sprinkle of toasted sesame seeds right before serving for that “can’t-stop-eating” bite.