Crispy Dumpling Noodles in Chili Oil
Crispy Dumpling Noodles in Chili Oil
Ingredients
For the Dumpling Filling
- 1 pound ground chicken
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 egg yolk
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
For the Dumplings
- 30 dumpling wrappers, round
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
For Cooking
- 2 tablespoons cooking oil, such as olive or vegetable oil
- 1/2 cup water, for steaming
For the Chili Oil Sauce
- 1/4 cup chili oil, with seeds
- 1 tablespoon oyster sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon fish sauce
For Garnish
- 1/4 cup green onions, chopped
Instructions
- 1
Prepare the Dumpling Filling: In a large mixing bowl, combine the ground chicken, 1/4 cup chopped green onions, minced garlic, egg yolk, 1 tablespoon oyster sauce, and 1 tablespoon soy sauce. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated and the mixture is uniform.
⏱️ 10 min
- 2
Assemble the Dumplings: In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry for sealing. Take one dumpling wrapper and place about 1 teaspoon of the prepared filling in the center. Dip your finger in the cornstarch slurry and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape and firmly crimp the edges to seal the dumpling. Gently stretch each sealed dumpling lengthwise to create an elongated, noodle-like shape. Repeat with the remaining wrappers and filling.
⏱️ 20 min
- 3
Cook the Dumplings: Heat a large non-stick pan over medium heat and add 1 tablespoon of cooking oil. Arrange the stretched dumplings in a single layer in the pan, ensuring they are not overcrowded. Pour 1/2 cup of water into the pan, covering the bottom of the dumplings. Cover the pan with a lid and steam the dumplings for 5 to 7 minutes, or until they are cooked through and the water has mostly evaporated.
⏱️ 10 min
- 4
Crisp the Dumplings: Once steamed, remove the lid. Add the remaining 1 tablespoon of cooking oil to the pan. Continue to pan-fry the dumplings over medium heat, uncovered, for another 5 to 8 minutes, or until their bottoms are crispy and golden brown. Carefully flip them if desired to crisp other sides, but the primary crisp is on the bottom.
⏱️ 5 min
- 5
Prepare the Chili Oil Sauce: While the dumplings are cooking, combine the chili oil, 1 tablespoon oyster sauce, sweet soy sauce, and fish sauce in a small bowl. Whisk well to mix all the ingredients thoroughly.
⏱️ 3 min
- 6
Serve: Transfer the crispy dumpling noodles to a serving dish. Drizzle generously with the prepared chili oil sauce and garnish with the remaining 1/4 cup chopped green onions. Serve immediately and enjoy the chewy, slurpy, crispy, and juicy texture combination!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Dumpling Noodles in Chili Oil
Ingredients
For the Dumpling Filling
- 1 pound ground chicken
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 egg yolk
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
For the Dumplings
- 30 dumpling wrappers, round
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
For Cooking
- 2 tablespoons cooking oil, such as olive or vegetable oil
- 1/2 cup water, for steaming
For the Chili Oil Sauce
- 1/4 cup chili oil, with seeds
- 1 tablespoon oyster sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon fish sauce
For Garnish
- 1/4 cup green onions, chopped
Instructions
- 1
Prepare the Dumpling Filling: In a large mixing bowl, combine the ground chicken, 1/4 cup chopped green onions, minced garlic, egg yolk, 1 tablespoon oyster sauce, and 1 tablespoon soy sauce. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated and the mixture is uniform.
⏱️ 10 min - 2
Assemble the Dumplings: In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry for sealing. Take one dumpling wrapper and place about 1 teaspoon of the prepared filling in the center. Dip your finger in the cornstarch slurry and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape and firmly crimp the edges to seal the dumpling. Gently stretch each sealed dumpling lengthwise to create an elongated, noodle-like shape. Repeat with the remaining wrappers and filling.
⏱️ 20 min - 3
Cook the Dumplings: Heat a large non-stick pan over medium heat and add 1 tablespoon of cooking oil. Arrange the stretched dumplings in a single layer in the pan, ensuring they are not overcrowded. Pour 1/2 cup of water into the pan, covering the bottom of the dumplings. Cover the pan with a lid and steam the dumplings for 5 to 7 minutes, or until they are cooked through and the water has mostly evaporated.
⏱️ 10 min - 4
Crisp the Dumplings: Once steamed, remove the lid. Add the remaining 1 tablespoon of cooking oil to the pan. Continue to pan-fry the dumplings over medium heat, uncovered, for another 5 to 8 minutes, or until their bottoms are crispy and golden brown. Carefully flip them if desired to crisp other sides, but the primary crisp is on the bottom.
⏱️ 5 min - 5
Prepare the Chili Oil Sauce: While the dumplings are cooking, combine the chili oil, 1 tablespoon oyster sauce, sweet soy sauce, and fish sauce in a small bowl. Whisk well to mix all the ingredients thoroughly.
⏱️ 3 min - 6
Serve: Transfer the crispy dumpling noodles to a serving dish. Drizzle generously with the prepared chili oil sauce and garnish with the remaining 1/4 cup chopped green onions. Serve immediately and enjoy the chewy, slurpy, crispy, and juicy texture combination!
⏱️ 2 min