Chinese Chilli Oil Dumplings

These delicious chilli oil dumplings are the perfect Chinese dish! Soft, dumplings or wontons of pork and shrimp are bathed in a spicy, fragrant chilli oil sauce. It’s an intoxicating, addictive combination of flavour and texture.

Who doesn't just live for Chinese dumplings?! They're one of life's greatest treats! I'll eat them in any shape or form, any filling and size, fried, steamed or boiled. I can't get enough of them! The sheer variety of is almost too much to handle. One of my most favourite ways to eat these tiny delights is drizzled with surely, the greatest dumpling sauce known to man, hot chilli oil!

Making restaurant quality Chinese dumplings

I NEVER order Chinese dumplings as take-out. Let's get very REAL here, they DO NOT travel well! They DO stick together. They ARE cold. They DO burst. They ARE a disaster. Why would we risk take out when homemade dumplings are so quick, easy and delicious? I'm not even joking - my pork and shrimp dumpling recipe rivals anything I've eaten in any restaurant, anywhere!

What's Ahead?

Chinese Chilli oil sauce - an authentic blend of salty, sweet, sour and spice.

Chilli oil is a hot oil created by infusing all the magic from dried or fresh chillies into regular oil. The results can range from a mild, throat-warming heat to a 'call the authorities' kind of fire, but generally speaking Chinese chilli oil isn't going to blow your head off. It's spicy for sure, but not ridiculous. In this spicy dumpling sauce recipe we blend the spice with salty soy, sweet sugar and sour black vinegar to create the perfectly balanced sauce.

Chilli oil isn't something you find everywhere, so you might have a few questions. Hopefully answered here:

1. Where can I buy chilli oil?
   Buying store bought, bottled or pre-prepared chilli oil is just fine! You can find it at any Asian supermarket, either as a bottled oil or sometimes fresh in the refrigerator section. Check out my guide to essential oils for more info.
2. Is there a good recipe for chilli oil?
   There sure is! The recipe I follow on how to make chilli oil (I use it all the time) is from one of my favourite Chinese food blogs Red House Spice. Her recipe is a fail safe!
3. Which is best? Store bought or homemade chilli oil?
   Homemade Chinese chilli oil always has the edge in my opinion, but DO NOT let buying a store bought oil deter you from trying this recipe. This sauce is pretty damn delicious either way!

Why it works?

A welcome treat! - I'm not one for making dumplings often, but when I do, boy it's a treat and I vow to make them regularly. I cook dumplings on special occasions and celebrations where I want to feel special along with my guests. I make sure I let everyone know all the effort I've put in too, just for a bit of extra adoration! :)

Stuff You'll Need

Let's take a look at what goes into these dumplings. It's a pretty simple roll-call of ingredients.

• For the dumplings: Ground pork, raw shrimp meat, spring onion, ginger, white pepper, salt, sesame oil (nutty umami), shaoxing wine, soy sauce, cornstarch are combined. We also need some pre made dumpling wrappers.
• For the chilli oil sauce: Whisk together chilli oil, Shaoxing wine, black vinegar, soy sauce and sugar.
• Garnishes: I keep it simple with just a few spring onions. You could sprinkle over a few nutty sesame seeds too if you like.

Step by Step

• Step 1 - Combine all the dumpling ingredients into a thick paste-like consistency. Set aside.
• Step 2 - Whisk together all the chilli oil ingredients and set aside.
• Step 3 - Take a dumpling wrapper, wet your fingers with a little water and moisten on half of the wrapper.
• Step 4 - Take a small amount (about 1 heaped teaspoon) of the meat mix and place in the centre.
• Step 5 - Fold in half and seal all the edges, paying attention to squeeze any air out as you seal. This will help avoid the dumplings exploding when cooking.
• Step 6 - Make a couple of folds/pleats as you go - see pics above and video below for a simple guide.
• Step 7 - Continue with all the remaining dumpling mix until it's all gone.
• Step 8 - Add a few dumplings to a pan of boiling water (I like a portion of 8-10 for 2 people) and cook for 3-4 minutes. Remove with a slotted spoon and place in a small bowl. Pour over some of the oil and then scatter over some spring onion. Serve hot!

Chilli oil wontons variation

If dumpling shaping isn't appealing to you, simply use square wonton wrappers and place a little mixture in the centre and wrap and press to seal. This recipe is often served in restaurants with wonton dumpings and it's perfect.

Substitutes and suggestions

1. I also like to eat plain pork dumplings (so just omit the shrimp) from time to time. Instead of pork and shrimp, I'll substitute either with chopped scallops. And for a meaty alternative, I'll use ground lamb instead (without shrimp) which is just sensational!
2. Vegetable wise, I'll often replace spring onion with cilantro or dried Chinese mushrooms (soaked for 1 hour then squeezed and finely chopped), or mix in finely chopped leek or cabbage. I'll occasionally add a little chopped peanut to the mix too.
3. For vegetarian or vegan options I create a mix using reconstituted dried mushroom with tofu, spring onion and chopped bamboo shoot (same seasonings + cornstarch). They're delicious.

Serving suggestions

Dumplings can be served as an appetizer or a main course, usually with a bunch of other Chinese dishes to accompany. Why not try my delicious Snow Pea Shoots with Garlic or Chinese Eggplant - you might even want to try the wonderfully cooling Chinese Cucumber Salad if all that chilli gets a bit much. And they'll work just marvellously alongside my Xinjiang Lamb Skewers, or Chinese Braised Pork Belly – Hong Shao Rou (Instant Pot Style). But you if you just want to the pure unadulterated experience of silky-smooth dumplings with spicy dumpling sauce, then who is anyone to to argue!?

Lastly, you might also consider a dollop or two of the intensely flavourful Ginger Scallion Sauce on top - it's just perfect with dumplings.

Ready to get cooking?

Making your own dumplings really is easy - you can buy store bought dumpling and wonton wrappers from many regular supermarkets, and ALL Asian supermarkets. The simplest shape are the circular type and the easiest way to stuff and seal them is to fold them in half, much like my Italian Mezzelune Pasta with Cavolo Nero & Ricotta. The technique is the same, fold them in half, seal the edges and that's it! The dumplings in this recipe have a couple of pleats. Nothing too taxing, the video recipe and pics below will help you. If my chubby little fingers can get the hang of it, then anyone's can!

Once you've mastered your stuffing and pleating game, these little Chinese dumplings are cooked in 4 minutes. The spicy dumpling sauce recipe is whisked in about 30 seconds! That's faster than any fast food you could order at home, agreed?!

So delicious, so easy and ultimately so satisfying! Chinese dumplings are such a treat and when they're bathed in this rich, intense sauce they become other-worldly. Make your own at home and you'll never have takeout again! Hope you enjoy!

More of my favourite Chinese recipes

If you liked my chilli oil dumplings, then you're sure to like one of my other favourite Chinese recipes.

• Chicken Egg Foo Young
• Shantung Lamb Ribs
• Hainan Chicken and Rice
• Ginger Scallion Sauce
• Chinese Oxtail Noodle Soup
• Chinese Braised Pork Belly
• Chinese Xinjiang Lamb Skewers
• Chinese Eggplant
• Chinese Cucumber Salad
• Sticky Baked Chinese Chicken Wings
• Pork rib Soup with Noodles
• Chinese Snow Pea Shoots with Garlic

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