Chili Oil Soup Dumplings

74Min

4Servings

485Cal

MediumLevel

halal

#dumplings#soup#chili oil#steamed#Asian

Equipment

mixing bowl

mixing spoon

cutting board

rolling pin

frying pan

stove

bamboo steamer

large pot

serving plate

serving spoon

Ingredients

Dumpling Dough

all-purpose flour (room temperature)

300 g

warm water (warm)

180 ml

salt (fine)

3 g

Dumpling Filling

ground pork (cold)

400 g

fresh ginger (minced)

20 g

garlic cloves (minced)

3 piece

green onions (chopped)

30 g

soy sauce

30 ml

sesame oil

15 ml

Chili Oil Topping

dried chili flakes (crushed)

30 g

neutral vegetable oil (hot)

120 ml

garlic cloves (minced)

4 piece

fresh ginger (minced)

15 g

Instructions

Prepare dumpling dough

Mix flour, salt, and warm water to form a smooth dough.

10 min

The dough should be soft but not sticky

Rest the dough

Cover and let the dough rest for 15 minutes.

15 mintimer 15 min

This helps gluten relax for easier rolling

Mix dumpling filling

Combine ground pork with aromatics, soy sauce, and sesame oil.

10 min

Mix in one direction until sticky for better texture

Prepare chili oil

Heat oil and pour over chili flakes, garlic, and ginger.

5 minHigh heattimer 3 min

Oil should be hot but not smoking

Form soup dumplings

Roll dough into thin circles, add filling, pleat edges.

20 min

Keep wrappers covered to prevent drying

Steam the dumplings

Place dumplings in steamer and cook over boiling water.

12 mintimer 12 min

Do not overcrowd steamer basket

Serve with chili oil

Drizzle generous amounts of chili oil over hot dumplings.

2 min

Serve immediately while hot

Original recipe

InstagramRecipe by @serious_sanji

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Steam 3-4 minutes or pan-fry with water

Store uncooked dumplings on parchment-lined tray in freezer, then transfer to bag

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