Pork Dumplings In Chili Oil Recipe

Prepare and mix filling

In a medium bowl combine ground pork, finely chopped green onions, minced garlic and grated ginger. Add soy sauce, Shaoxing wine, sesame oil, salt, white pepper, egg, and cornstarch. Mix thoroughly with a fork or chop with a cleaver motion until mixture becomes sticky and slightly tacky (about 1–2 minutes). Cover and refrigerate for at least 15 minutes to let flavors meld and to firm up the filling for easier wrapping.

Assemble dumplings

Set out wrappers on a lightly floured or dry surface. Keep wrappers covered with a damp towel to prevent drying. Place about 1 teaspoon (roughly 12–14 g) of filling in the center of each wrapper. Dip your finger in the water and moisten the edge of the wrapper. Fold the wrapper in half over the filling and press to seal at the top. Create 3–4 small pleats on one side while pressing to form a tight crescent, or simply pinch to seal. Repeat until all dumplings are wrapped. Arrange finished dumplings on a parchment-lined tray, not touching, or lightly dusted with cornstarch to prevent sticking.

Pan-fry (potstickers) finish

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil is hot (shimmering but not smoking), add dumplings in a single layer, flat side down, leaving space between them. Fry 2–3 minutes without moving until bottoms are golden brown. Carefully add 1/3 cup water to the pan (watch for sputtering). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–7 minutes until water has evaporated and wrappers are cooked through. Remove lid and increase heat to medium-high to re-crisp bottoms for about 1 minute. Transfer dumplings to a serving platter.

Prepare aromatics

While dumplings rest, place thinly sliced garlic, sliced green onion, crushed Sichuan peppercorns (if using) and chili flakes in a heatproof bowl or jar. Add toasted sesame seeds and salt.

Heat oil and infuse

In a small saucepan, heat 1/2 cup neutral oil over medium heat until it reaches shimmering and just begins to smoke (about 350–375°F / 175–190°C). Carefully pour the hot oil over the chili/flavoring mixture in the bowl—pour slowly so it sizzles but doesn't splatter dangerously. The oil will deepen the color of the chili flakes and crisp the garlic and green onion. Let the mixture sit for 2–3 minutes until cooling slightly.

Finish sauce

Stir in 2 tablespoons soy sauce, 1 tablespoon black vinegar, and 1 teaspoon sugar. Taste and adjust with a pinch more salt or a splash more vinegar if needed. Let the chili oil cool slightly; solids will continue to infuse the oil. If desired, strain out the large garlic slices for a smoother oil, or leave them in for crunch and flavor.

For an extra dipping sauce, combine 2 tablespoons soy sauce with 1 tablespoon rice vinegar and a little chili oil from the bowl. Garnish dumplings with chopped cilantro and a drizzle of chili oil. Serve immediately while hot.