Szechuan Crispy Chili Oil Dumplings in 30 Minutes Tips, FAQ & printable recipe

Tips for success

To get the perfect texture for the filling, use a combination of ground pork with a bit of fat (about 80/20) and minced shrimp.

The fat keeps the filling moist, while the shrimp adds a pleasant bite. If you can, chop the shrimp by hand rather than using a food processor to keep small chunks for texture.

When making the sauce, use a good-quality Chinese chili oil with crispy bits. The crisp adds a wonderful crunch and depth of flavor.

If you prefer a more intense numbing sensation, add a pinch of ground Sichuan peppercorn to the sauce. Adjust the amount of chili oil to suit your heat tolerance.

Variations

• Vegetarian Version: Replace the pork and shrimp with finely chopped mushrooms, crumbled firm tofu, and shredded cabbage. Season with the same soy sauce, sesame oil, ginger, and scallion. Cook the wontons for 3 minutes or until the wrappers are translucent.
• Spicy Peanut Sauce: Swap the chili oil sauce for a creamy peanut sauce made with peanut butter, soy sauce, rice vinegar, chili garlic sauce, and a little water. Toss the boiled wontons in the sauce and garnish with crushed peanuts and cilantro.
• Pan-Fried Potstickers: Instead of boiling, pan-fry the wontons in a little oil until the bottoms are golden, then add water, cover, and steam until the wrappers are cooked through. Serve with the same chili oil sauce for dipping.
• Extra Numbing: Add 1/2 teaspoon of ground Sichuan peppercorns to the sauce for an extra numbing effect. This is for those who love the authentic 'ma-la' sensation of Szechuan cuisine. Adjust the amount to taste.

Storage and make-ahead

Fridge

Store leftover dumplings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.

Freezer

Freeze uncooked wontons on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat leftover dumplings in a skillet with a splash of water over medium heat, covered, for 2-3 minutes. Or microwave in 30-second intervals until hot.

Store leftover dumplings and sauce separately in airtight containers in the refrigerator for up to 3 days. The dumplings will soften slightly upon reheating, but they will still be delicious.

Reheat gently in a skillet with a little oil or in the microwave. The sauce can be kept in the refrigerator for up to a week; bring it to room temperature before using.

The wontons can be assembled up to 24 hours in advance. Place them on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate.

When ready to cook, boil them directly from the refrigerator, adding 1 minute to the cooking time. The sauce can also be prepared a day ahead and stored in the refrigerator; whisk it again before using.

Serving ideas

Serve these dumplings as a main course with a side of steamed greens or a simple cucumber salad to balance the heat. They also make an excellent appetizer for a dinner party—just portion them into small bowls and let guests help themselves.

For a more substantial meal, serve the dumplings over a bed of cooked rice or noodles to soak up the extra sauce. A sprinkle of toasted sesame seeds and extra cilantro on top adds color and texture. Pair with a cold beer or a light lager to complement the spicy, numbing flavors.

Frequently asked questions

Recipe card

Szechuan Crispy Chili Oil Dumplings in 30 Minutes

Prep 25 minCook 5 minTotal 30 minServes 4

Ingredients

• 24 wonton wrappers
• 250 g ground pork
• 100 g peeled shrimp, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp minced ginger
• 1 scallion, chopped
• 3 tbsp Chinese chili oil with crisp
• 2 tbsp black Chinkiang vinegar
• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 cloves garlic, minced
• cilantro leaves, for garnish, to taste

Instructions

1. In a mixing bowl, combine the ground pork, minced shrimp, soy sauce, sesame oil, ginger, and scallion. Mix with a fork or chopsticks until the mixture is well combined and slightly sticky. Avoid overmixing to keep the filling tender.
2. Place a wonton wrapper on a clean work surface. Spoon about 1 teaspoon of filling into the center. Moisten the edges with water, fold into a triangle, and press to seal. Bring the two bottom corners together, moisten one corner, and pinch to form a nurse-cap shape. Repeat with the remaining wrappers and filling.
3. Bring a large pot of water to a rolling boil. Carefully drop in the wontons, a few at a time, and stir gently to prevent sticking. Boil for 3 minutes, or until the wontons float to the surface and the wrappers turn translucent. Use a slotted spoon to transfer them to a serving bowl.
4. In a small bowl, whisk together the Chinese chili oil with crisp, black Chinkiang vinegar, light soy sauce, sugar, and minced garlic until the sugar dissolves and the sauce is emulsified.
5. Pour the sauce over the hot wontons and toss gently to coat. Garnish with fresh cilantro leaves and serve immediately.

Contains: gluten, crustaceans, soy, sesame

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.