Chilli Oil Dumplings
Chilli Oil Dumplings
Ingredients
For the Dumpling Filling
- 6 rice paper sheets, to 8 sheets
- 1 cup mushrooms, diced
- 1 stalk green onion whites, chopped
- 100 g paneer
- 1 carrot, small, diced
- 3 cloves garlic, finely chopped
- 1 inch ginger, grated
- 1 tablespoon soy sauce
- 1/2 tablespoon brown sugar
- 1/4 teaspoon salt, or to taste
- 2 tablespoons oil, for pan-frying the filling and dumplings
For the Chilli Oil Base
- 2 tablespoons oil
- 1 tablespoon chilli flakes
- 1/2 teaspoon red chili powder
- 2 teaspoons sesame seeds
- 1 teaspoon brown sugar
- 2 teaspoons soy sauce
- 1/2 stock cube, crumbled
- 1 clove garlic, minced (optional, for chilli oil)
- 1/2 teaspoon vinegar, (optional, for chilli oil)
For Garnish
- 1 stalk green onion greens, chopped
Instructions
- 1
Heat 1 tablespoon of oil in a pan over medium heat. Crumble the 100 grams of paneer into the pan. Stir-fry until the paneer turns golden brown and has some color, about 5-7 minutes.
⏱️ 7 min
- 2
Add the 1 cup of diced mushrooms to the pan with the paneer. Sauté for 3-5 minutes until the mushrooms are tender.
⏱️ 5 min
- 3
Add 1 more tablespoon of oil to the pan. Stir in the 1 chopped green onion white, 3 cloves of finely chopped garlic, and 1 inch of grated ginger. Cook for 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Add the 1 diced small carrot to the mixture and cook for 3-4 minutes until slightly softened.
⏱️ 4 min
- 5
Season the filling with 1 tablespoon of soy sauce, 1/2 tablespoon of brown sugar, and 1/4 teaspoon of salt (or to taste). Mix everything together well. Remove the pan from heat and set the prepared filling mixture aside to cool completely, about 15 minutes.
⏱️ 17 min
- 6
While the filling cools, prepare your assembly station. Pour room temperature water into a shallow dish. Have your cooled filling ready and a clean, wet surface (like a wet cutting board) for assembling the dumplings.
⏱️ 2 min
- 7
Take one rice paper sheet at a time. Soak it in the water for 15-20 seconds until it becomes soft and pliable. Do not oversoak.
⏱️ 1 min
- 8
Carefully transfer the softened rice paper sheet to your wet surface. Place a heaping tablespoon of the cooled paneer mixture in the middle of the sheet. Fold the bottom edge up over the filling, then fold in the sides, and finally roll it up tightly from the bottom to form a neat pocket or dumpling.
⏱️ 10 min
- 9
Repeat the soaking and folding process for the remaining 6 to 8 rice paper sheets and filling until all dumplings are assembled.
⏱️ 10 min
- 10
Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Once hot, carefully place the assembled dumplings into the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 1 min
- 11
Pan-fry the dumplings for 3-5 minutes per side, until they are golden brown and crispy on both sides. Remove from the pan and set aside.
⏱️ 10 min
- 12
In a heatproof bowl, combine 1 tablespoon of chilli flakes, 1/2 teaspoon of red chili powder, 2 teaspoons of sesame seeds, 1 teaspoon of brown sugar, 1/2 crumbled stock cube, 2 teaspoons of soy sauce, 1 minced garlic clove (if using), and 1/2 teaspoon of vinegar (if using).
⏱️ 2 min
- 13
Heat 2 tablespoons of oil in a small saucepan until it is very hot (shimmering but not smoking). Carefully pour the hot oil over the ingredients in the bowl. Stir everything immediately until it combines well and a fragrant chilli oil forms.
⏱️ 2 min
- 14
Immediately add the crispy, pan-fried dumplings to the prepared chilli oil. Gently toss or spoon the chilli oil over the dumplings to coat them well.
⏱️ 1 min
- 15
Serve the chilli oil dumplings hot, garnished with chopped green onion greens. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Oil Dumplings
For the Dumpling Filling
- 6 rice paper sheets, to 8 sheets
- 1 cup mushrooms, diced
- 1 stalk green onion whites, chopped
- 100 g paneer
- 1 carrot, small, diced
- 3 cloves garlic, finely chopped
- 1 inch ginger, grated
- 1 tablespoon soy sauce
- 1/2 tablespoon brown sugar
- 1/4 teaspoon salt, or to taste
- 2 tablespoons oil, for pan-frying the filling and dumplings
For the Chilli Oil Base
- 2 tablespoons oil
- 1 tablespoon chilli flakes
- 1/2 teaspoon red chili powder
- 2 teaspoons sesame seeds
- 1 teaspoon brown sugar
- 2 teaspoons soy sauce
- 1/2 stock cube, crumbled
- 1 clove garlic, minced (optional, for chilli oil)
- 1/2 teaspoon vinegar, (optional, for chilli oil)
For Garnish
- 1 stalk green onion greens, chopped
Instructions
- 1
Heat 1 tablespoon of oil in a pan over medium heat. Crumble the 100 grams of paneer into the pan. Stir-fry until the paneer turns golden brown and has some color, about 5-7 minutes.
⏱️ 7 min - 2
Add the 1 cup of diced mushrooms to the pan with the paneer. Sauté for 3-5 minutes until the mushrooms are tender.
⏱️ 5 min - 3
Add 1 more tablespoon of oil to the pan. Stir in the 1 chopped green onion white, 3 cloves of finely chopped garlic, and 1 inch of grated ginger. Cook for 1-2 minutes until fragrant.
⏱️ 2 min - 4
Add the 1 diced small carrot to the mixture and cook for 3-4 minutes until slightly softened.
⏱️ 4 min - 5
Season the filling with 1 tablespoon of soy sauce, 1/2 tablespoon of brown sugar, and 1/4 teaspoon of salt (or to taste). Mix everything together well. Remove the pan from heat and set the prepared filling mixture aside to cool completely, about 15 minutes.
⏱️ 17 min - 6
While the filling cools, prepare your assembly station. Pour room temperature water into a shallow dish. Have your cooled filling ready and a clean, wet surface (like a wet cutting board) for assembling the dumplings.
⏱️ 2 min - 7
Take one rice paper sheet at a time. Soak it in the water for 15-20 seconds until it becomes soft and pliable. Do not oversoak.
⏱️ 1 min - 8
Carefully transfer the softened rice paper sheet to your wet surface. Place a heaping tablespoon of the cooled paneer mixture in the middle of the sheet. Fold the bottom edge up over the filling, then fold in the sides, and finally roll it up tightly from the bottom to form a neat pocket or dumpling.
⏱️ 10 min - 9
Repeat the soaking and folding process for the remaining 6 to 8 rice paper sheets and filling until all dumplings are assembled.
⏱️ 10 min - 10
Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Once hot, carefully place the assembled dumplings into the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 1 min - 11
Pan-fry the dumplings for 3-5 minutes per side, until they are golden brown and crispy on both sides. Remove from the pan and set aside.
⏱️ 10 min - 12
In a heatproof bowl, combine 1 tablespoon of chilli flakes, 1/2 teaspoon of red chili powder, 2 teaspoons of sesame seeds, 1 teaspoon of brown sugar, 1/2 crumbled stock cube, 2 teaspoons of soy sauce, 1 minced garlic clove (if using), and 1/2 teaspoon of vinegar (if using).
⏱️ 2 min - 13
Heat 2 tablespoons of oil in a small saucepan until it is very hot (shimmering but not smoking). Carefully pour the hot oil over the ingredients in the bowl. Stir everything immediately until it combines well and a fragrant chilli oil forms.
⏱️ 2 min - 14
Immediately add the crispy, pan-fried dumplings to the prepared chilli oil. Gently toss or spoon the chilli oil over the dumplings to coat them well.
⏱️ 1 min - 15
Serve the chilli oil dumplings hot, garnished with chopped green onion greens. Enjoy!
⏱️ 1 min