Oil Paste (Yousu)
Cuisine: Chinese
Oil Paste (Yousu) is the Chinese hot oil dough paste of flour, oil and salt used to seal dumplings, glue pastry layers, or thicken certain wraps. You cook the flour lightly in oil until fragrant, then cool it to a spreadable paste. Too dark and it tastes burnt; too pale and the raw flour note remains.
At a glance
Time: about 15 min · Makes ~1 cup paste · Difficulty: easy · ≈ 120 kcal per tablespoon
Oil Paste (Yousu) is the Chinese hot oil dough paste of flour, oil and salt used to seal dumplings, glue pastry layers, or thicken certain wraps. You cook the flour lightly in oil until fragrant, then cool it to a spreadable paste. Too dark and it tastes burnt; too pale and the raw flour note remains. Keep the salt moderate—fillings bring their own seasoning.
2 / 5
★★☆☆☆
111 kcal
Ingredients
- Flour
- Oil
- Salt
Steps
- Place the flour in a small bowl and add the salt.
- Add hot oil (approx. 200°C).
- Stir with chopsticks until it becomes a paste without any solid lumps.
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Notes
This is a Chinese pastry ingredient, often used for making baked pancakes/tortillas. It makes the finished product look distinctively layered and results in a crispy exterior with a soft interior. It primarily provides carbohydrates and fats, supplying energy for the body. The method is very simple and beginner-friendly, estimating about 3 minutes to prepare.
Estimated Cooking Difficulty: ★★
Estimated Calories: 111 kcal
Calculations:
- Oil = (Number of pancakes to make * 10ml)
- Salt = (Number of pancakes to make / 2) g
- Flour = (Number of pancakes to make / 0.13) g
If you find any issues or improvements while following this guide,
Time and temperature
Low–medium heat · stir flour in oil 3–6 min until sandy-fragrant · cool before use
Nutrition
120 kcal · Protein 1 g · Fat 10 g · Carbs 7 g
1 tablespoon (estimate)
Substitutes
- Wheat flour → low-gluten flour for more tender paste
- Neutral oil → lard for richer pastry work
- Salt → skip if filling is salty
- Stovetop → microwave in short bursts while stirring (watch closely)
Storage
Airtight at room temperature 1–2 days or refrigerate 1 week. Soften at room temp before spreading. Do not freeze—oil separates.
FAQ
- What is Yousu used for?
- Sealing dumplings, layering flatbreads, or as a binder—Chinese hot oil dough paste is a kitchen glue, not a dip.
- Why is it bitter?
- Flour browned too far. Remake Oil Paste (Yousu) on lower heat and stop at pale gold.
- Can I use water instead of oil?
- That becomes a different slurry. Classic Yousu is oil-based for pastry work.
- How thick should it be?
- Like soft peanut butter—spreadable, not pourable. Adjust with a spoon of oil or a pinch more flour off heat.