Vegetable Dumplings In Chili Oil Recipe

Prepare tofu

Wrap tofu in a clean towel or paper towels and press with a weight for 15–20 minutes to remove excess moisture. Crumble pressed tofu into small pieces with your fingers or a fork.

Cook mushrooms and spinach

Heat a nonstick skillet over medium heat with 1 tsp neutral oil. Add chopped shiitake and sauté 3–4 minutes until softened and any liquid mostly evaporates. Add chopped spinach and cook 1–2 minutes until wilted. Transfer mushroom-spinach mixture to a bowl and let cool slightly.

Combine filling

To the bowl with tofu and vegetables add minced garlic, grated ginger, sliced scallions, light soy sauce, sesame oil, white pepper, kosher salt, and cornstarch. Mix thoroughly until sticky and evenly combined. Taste and adjust seasoning (add a little more soy for saltiness if needed). Cool filling completely before assembling so wrappers don't become soggy.

Assemble dumplings

Set a dumpling wrapper on your palm or a flat surface. Brush a thin line of water around the edge of the wrapper. Place about 1 heaping tablespoon (roughly 15–18 g) of filling in the center of each wrapper. Fold wrapper in half and press edges to seal, creating a half-moon. Optionally pleat the edge with 3–4 small pleats to ensure a tight seal. Repeat until you have six dumplings.

Pan-fry then steam (potsticker method)

Heat a 10–12 inch skillet with a lid over medium heat and add 2 tsp neutral oil, swirling to coat. Arrange dumplings in a single layer, flat side down, leaving space between them. Cook 2–3 minutes until bottoms are golden brown. Carefully pour 1/3 cup (80 ml) water into the pan and immediately cover with a lid. Reduce heat to medium-low and steam for 5–6 minutes, or until water has evaporated and wrappers are tender. Remove lid and cook 30–60 seconds more to re-crisp the bottoms if desired. Transfer dumplings to a serving plate.

Infuse oil

Place crushed chili flakes, thinly sliced garlic, Sichuan peppercorns (if using), and toasted sesame seeds in a heatproof bowl. In a small saucepan, heat 6 tbsp neutral oil over medium heat until shimmering and just below smoking (about 350°F / 175°C) — you should see small ripples but no heavy smoke. Carefully pour the hot oil over the chili mixture; it will sizzle and bloom the spices. Set aside to cool for 3–5 minutes.

Season sauce

Once the oil has cooled slightly, stir in 1 tsp light soy sauce, 1 tsp black vinegar, 1 tsp sugar and 1 tsp salt. Taste and adjust: add more soy for umami, a pinch more sugar for balance, or a few drops of extra vinegar for brightness. Let the sauce sit 5 minutes to meld flavors.

Spoon about 1–2 tablespoons of the red chili oil sauce over the six dumplings, making sure some of the chili flakes and oil coat each dumpling. Garnish with sliced scallions and cilantro leaves if using. Serve immediately, with extra chili oil on the side if desired.