Sichuan Dumplings in Chili Oil


This recipe is actually an adaptation of Sichuan Wontons in Chili oil but I'm still working on the Wontons. Currently I go to my local Asian grocery and buy packages of frozen potstickers, gyozo or other dumplings already made. This sauce could make the worst dumpling taste great. When I get the Wonton portion nailed down I'll update the recipe.


For the Sauce:

  • 8 whole hot Chinese dried red peppers
  • 2 teaspoons Sichuan peppercorns (See note 1)
  • 1/4 cup vegetable or canola oil
  • 1 tablespoon roasted sesame oil
  • 3 tablespoons Chinkiang vinegar (See note 2)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh garlic (about 3 medium cloves)


To Cook and Serve:

  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons lightly crushed roasted peanuts 
  • 2 tablespoons minced fresh cilantro leaves and fine stems
  • 1.5 lbs dumplings  (see note 3)




For the Sauce

  1. Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it's about the texture of store-bought crushed red pepper flakes. 
  2. Heat oil in a skillet over medium heat until shimmering. Add chili/pepercorn mixture and let it sizzle. Remove from heat and let cool for 5 minutes then transfer to a medium bowl. Add sesame oil and set aside.
  3. Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. 



To Cook and Serve: 
  1. Bring a large pot of water to a boil.
  2. Add 12 to 16 wontons and cook until they are completely cooked through, about 4 minutes.
  3. Drain dumplings and transfer to a warm serving platter. Spoon sauce on top.
  4. Sprinkle with peanuts and minced cilantro and serve immediately.

1. Sichuan peppercorns are absolutely essential. If you can't get them don't make this dish - it just won't be the same.

2. Chinkiang vinegar is important. If you can't get it just skip this dish. I've seen online recipes saying to mix rice vinegar with balsamic. I don't recommend this.

3. Later this recipe will specify homemade wontons but for now I use frozen potstickers/gyozo.

Recipe Author: Grant
Portions: 6
Difficulty: Very Easy
Origin: China
Vegetarian: No
Cost per Portion: 2
Preparation Time: 30 min
Located in: Main Courses