Sichuan Dumplings in Chili Oil

sichuan-dumplings
Description:

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.

Ingredients:

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.
Notes:

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