5 from 6 votes
Chinese Chilli Oil Dumplings
Soft, silky pork & shrimp dumplings in a spicy Chinese chilli oil - a perfect blend of fragrance and flavour in every bite.
Prep Time
40 mins
Cook Time
5 mins
Total Time
45 mins
Servings:
4
Calories:
703 kcal
Course:
Main Course, Appetizer
Cuisine:
Chinese
Ingredients
For the dumplings
- 1 cup ground pork
- ½ cup Shrimp (raw, peeled and chopped)
- 2 spring onion (finely chopped)
- 1 tsp ginger (fresh, minced)
- ¼ tsp white pepper
- ¼ tsp salt
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine cooking wine
- 1 tbsp soy sauce light
- 1 tsp cornstarch
- 1 packet dumpling wrapper
For the chilli oil sauce
- ⅓ cup Chilli oil
- 1 tbsp Shaoxing wine cooking wine
- 1 tbsp black vinegar
- 2 tbsp soy sauce light
- 1 tbsp sugar
Other ingredients
- 2 spring onion (finely sliced - for garnish)
Instructions
For the dumplings
- In a bowl, combine the pork, shrimp, spring onion, ginger, pepper, salt, sesame oil, Shaoxing, soy sauce and cornstarch. Using your hands, mix so that everything is well combined.
- Pour a little water into a small bowl and set to the side.
- Take one dumpling wrapper and using a little water dampen half of the surface.
- Take around 1 heaped teaspoon of the pork mixture and place in the centre of the dumpling wrapper.
- Fold the wrapper upwards and press the two edges together, top centre (the left and right side are not sealed yet).You can either just seal all the edges to create a half moon shape or make a couple of pleats - up to you!
- To make a pleat, take the front part of the dumpling on the right side and gather to make a little fold. Press the fold down and seal the right side of the dumpling. Repeat this process on the left side. (See video for to see this in action!)
- Make sure the dumpling is well sealed as close to the filling as you can, this will ensure they don't burst while cooking.
- Repeat this process until you've used all your filling (cover the dumplings)
Cup of Yum
To make the chilli oil
- Whisk together all the oil ingredients and set aside.
To cook the dumpings
- Fill a saucepan 3/4 full of water and bring to a light simmer.
- Add a few dumplings (I make mine in batches of 8 - 8 is a lucky Chinese number!)
- Stir the dumplings briefly (in one direction - again, lucky!)
- Let them simmer for 3-4 minutes then using a slotted spoon or spider remove and place into a waiting serving bowl.
- Spoon over a few spoonfuls of the sauce and sprinkle over a little spring onion. Serve hot!
Nutrition Information
Calories
703kcal
(35%)
Carbohydrates
71g
(24%)
Protein
25g
(50%)
Fat
34g
(52%)
Saturated Fat
6g
(30%)
Cholesterol
91mg
(30%)
Sodium
1701mg
(71%)
Potassium
328mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
135IU
(3%)
Vitamin C
3mg
(3%)
Calcium
93mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 703
% Daily Value*
| Calories | 703kcal | 35% |
| Carbohydrates | 71g | 24% |
| Protein | 25g | 50% |
| Fat | 34g | 52% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 91mg | 30% |
| Sodium | 1701mg | 71% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.