Sichuan red oil dumplings
Plump pork dumplings bathed in a fiery, aromatic chili oil sauce, topped with fresh green onions. A classic Sichuan street food that's bold, savory, and satisfying.
- Total time
- 40 min
- Servings
- 2
- Calories
- 450
- Protein
- 22g
comfortingsatisfyingChineseporkchewytenderweeknight dinnerparty
Ingredients
- 20 pieces dumpling wrappers
- ½ pound ground pork
- 3 stalks green onions
- 2 tablespoons soy sauce
- 3 tablespoons chili oil
- 1 tablespoon black vinegar
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 tablespoon vegetable oil
Instructions
- 1
Mix pork, minced garlic, chopped green onions, soy sauce, salt, and white pepper in a bowl.
- 2
Place a spoonful of filling on each wrapper, wet edges, and fold into pleated dumplings.
- 3
Boil dumplings in water for 5-6 minutes until they float and are cooked through.
- 4
Drain and transfer to a serving bowl.
- 5
Whisk chili oil, black vinegar, and remaining soy sauce in a small bowl.
- 6
Pour the sauce over the hot dumplings and garnish with sliced green onions.
Tools you’ll need
- large pot
- mixing bowl
- small bowl
- slotted spoon
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