Soup Dumplings with Homemade Chili Oil
Soup Dumplings with Homemade Chili Oil
Ingredients
For the Chili Oil
- 1/2 cup Sichuan peppercorns
- 1/2 cup dried chili flakes
- 1 star anise
- 1 cinnamon stick
- 1 bay leaf
- 2 cups oil, enough to cover ingredients
For the Soup Dumpling Gelatin (Soup Base)
- 1 1/2 cups chicken stock
- 1/2 cup water
- 2 tablespoons gelatin powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Dumpling Filling
- 1 pound ground pork
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup green onions, finely chopped
- 1/4 cup ginger, finely chopped
- all prepared soup gelatin, from step II
For the Dumpling Dough
- 2 cups all-purpose flour
- 1/2 cup hot water
- 1/2 cup cold water
Instructions
- 1
For the Chili Oil: Combine 1/2 cup Sichuan peppercorns, 1/2 cup dried chili flakes, 1 star anise, 1 cinnamon stick, and 1 bay leaf in a heat-safe bowl.
⏱️ 5 min
- 2
Heat approximately 2 cups of oil in a pot until it's smoking hot. Carefully pour the hot oil over the ingredients in the bowl. The mixture should sizzle vigorously.
⏱️ 10 min
- 3
Allow the chili oil to cool completely before using. This will take at least 2 hours.
⏱️ 120 min
- 4
For the Soup Dumpling Gelatin: In a bowl, combine 1/2 cup water and 2 tablespoons gelatin powder. Stir well to mix.
⏱️ 2 min
- 5
Heat 1 1/2 cups chicken stock in a saucepan until hot.
⏱️ 5 min
- 6
Once the chicken stock is hot, add the gelatin mixture to the saucepan. Stir until the gelatin is completely dissolved.
⏱️ 3 min
- 7
Add 1/2 teaspoon salt and 1/4 teaspoon white pepper to the mixture. Stir to combine.
⏱️ 1 min
- 8
Pour the liquid into a shallow dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until completely set and firm.
⏱️ 240 min
- 9
Once the gelatin is set, use a fork to break it up into small pieces.
⏱️ 5 min
- 10
For the Dumpling Filling: In a large bowl, combine 1 pound ground pork, 1 teaspoon salt, 1 teaspoon white pepper, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon sugar. Mix well until all ingredients are thoroughly combined and the mixture becomes sticky.
⏱️ 10 min
- 11
Add 1/4 cup finely chopped green onions and 1/4 cup finely chopped ginger to the pork mixture.
⏱️ 5 min
- 12
Add the prepared soup gelatin to the pork mixture. Mix everything together gently until just combined. The soup gelatin should be evenly distributed but not completely mashed.
⏱️ 5 min
- 13
For the Dumpling Dough: In a large bowl, combine 2 cups all-purpose flour and 1/2 cup hot water. Mix with chopsticks until a shaggy dough forms.
⏱️ 5 min
- 14
Add 1/2 cup cold water and continue mixing with chopsticks.
⏱️ 2 min
- 15
Once the dough comes together, turn it out onto a clean surface. Knead the dough by hand for 5-7 minutes until it is smooth and elastic.
⏱️ 7 min
- 16
Cover the dough with plastic wrap and let it rest for 30 minutes.
⏱️ 30 min
- 17
Assembling Dumplings: After the dough has rested, roll it into a long log. Cut the log into small, equal-sized pieces (about 15 grams each).
⏱️ 10 min
- 18
Take one piece of dough and flatten it with your palm. Using a rolling pin, roll the dough into a thin, round wrapper, ensuring the edges are thinner than the center.
⏱️ 20 min
- 19
Place a spoonful of the prepared filling in the center of the wrapper. Gather the edges of the wrapper around the filling and pleat them together to form a sealed dumpling. Twist the top to secure.
⏱️ 20 min
- 20
Cooking Dumplings: Line a bamboo steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the assembled dumplings in the steamer basket, leaving some space between each.
⏱️ 5 min
- 21
Steam the dumplings for 8-10 minutes.
⏱️ 10 min
- 22
Serve immediately with the homemade chili oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soup Dumplings with Homemade Chili Oil
For the Chili Oil
- 1/2 cup Sichuan peppercorns
- 1/2 cup dried chili flakes
- 1 star anise
- 1 cinnamon stick
- 1 bay leaf
- 2 cups oil, enough to cover ingredients
For the Soup Dumpling Gelatin (Soup Base)
- 1 1/2 cups chicken stock
- 1/2 cup water
- 2 tablespoons gelatin powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Dumpling Filling
- 1 pound ground pork
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup green onions, finely chopped
- 1/4 cup ginger, finely chopped
- all prepared soup gelatin, from step II
For the Dumpling Dough
- 2 cups all-purpose flour
- 1/2 cup hot water
- 1/2 cup cold water
Instructions
- 1
For the Chili Oil: Combine 1/2 cup Sichuan peppercorns, 1/2 cup dried chili flakes, 1 star anise, 1 cinnamon stick, and 1 bay leaf in a heat-safe bowl.
⏱️ 5 min - 2
Heat approximately 2 cups of oil in a pot until it's smoking hot. Carefully pour the hot oil over the ingredients in the bowl. The mixture should sizzle vigorously.
⏱️ 10 min - 3
Allow the chili oil to cool completely before using. This will take at least 2 hours.
⏱️ 120 min - 4
For the Soup Dumpling Gelatin: In a bowl, combine 1/2 cup water and 2 tablespoons gelatin powder. Stir well to mix.
⏱️ 2 min - 5
Heat 1 1/2 cups chicken stock in a saucepan until hot.
⏱️ 5 min - 6
Once the chicken stock is hot, add the gelatin mixture to the saucepan. Stir until the gelatin is completely dissolved.
⏱️ 3 min - 7
Add 1/2 teaspoon salt and 1/4 teaspoon white pepper to the mixture. Stir to combine.
⏱️ 1 min - 8
Pour the liquid into a shallow dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until completely set and firm.
⏱️ 240 min - 9
Once the gelatin is set, use a fork to break it up into small pieces.
⏱️ 5 min - 10
For the Dumpling Filling: In a large bowl, combine 1 pound ground pork, 1 teaspoon salt, 1 teaspoon white pepper, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon sugar. Mix well until all ingredients are thoroughly combined and the mixture becomes sticky.
⏱️ 10 min - 11
Add 1/4 cup finely chopped green onions and 1/4 cup finely chopped ginger to the pork mixture.
⏱️ 5 min - 12
Add the prepared soup gelatin to the pork mixture. Mix everything together gently until just combined. The soup gelatin should be evenly distributed but not completely mashed.
⏱️ 5 min - 13
For the Dumpling Dough: In a large bowl, combine 2 cups all-purpose flour and 1/2 cup hot water. Mix with chopsticks until a shaggy dough forms.
⏱️ 5 min - 14
Add 1/2 cup cold water and continue mixing with chopsticks.
⏱️ 2 min - 15
Once the dough comes together, turn it out onto a clean surface. Knead the dough by hand for 5-7 minutes until it is smooth and elastic.
⏱️ 7 min - 16
Cover the dough with plastic wrap and let it rest for 30 minutes.
⏱️ 30 min - 17
Assembling Dumplings: After the dough has rested, roll it into a long log. Cut the log into small, equal-sized pieces (about 15 grams each).
⏱️ 10 min - 18
Take one piece of dough and flatten it with your palm. Using a rolling pin, roll the dough into a thin, round wrapper, ensuring the edges are thinner than the center.
⏱️ 20 min - 19
Place a spoonful of the prepared filling in the center of the wrapper. Gather the edges of the wrapper around the filling and pleat them together to form a sealed dumpling. Twist the top to secure.
⏱️ 20 min - 20
Cooking Dumplings: Line a bamboo steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the assembled dumplings in the steamer basket, leaving some space between each.
⏱️ 5 min - 21
Steam the dumplings for 8-10 minutes.
⏱️ 10 min - 22
Serve immediately with the homemade chili oil.
⏱️ 1 min