Chengdu Vegetable Dumplings In A Spicy Sauce Recipe

In a large bowl, mix flour and salt. Gradually add warm water while stirring with chopsticks or a fork until a shaggy dough forms.

Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

Combine all filling ingredients in a bowl. Mix well and set aside.

If cabbage is watery, press or squeeze to remove excess moisture before mixing.

Divide rested dough into small pieces and roll into 3-inch circles.

Place about 1 tablespoon of filling in the center of each wrapper.

Fold and pleat edges to seal dumplings tightly.

Bring a large pot of water to a boil. Add dumplings and boil for 5–6 minutes, or until they float and are fully cooked. Remove and drain.

In a small bowl, mix chili oil, soy sauce, black vinegar, sugar, garlic, and water until combined.

Place cooked dumplings on a serving plate. Spoon spicy sauce generously over the dumplings.

Garnish with chopped scallions and toasted sesame seeds if desired. Serve immediately.