Steamed Soup Dumplings with Chili Oil
Delicate dumplings filled with savory broth and finished with a fragrant chili oil drizzle.
These soft, pleated dumplings are steamed until tender and served with a spicy, aromatic oil sauce. The filling is juicy and rich, with a comforting bite that makes them perfect as an appetizer or light meal.
Equipment
Ingredients
Dumplings
all-purpose wheat flour (dry)
240 g
water (warm)
120 ml
ground meat (raw)
300 g
onion (finely chopped)
60 g
garlic (minced)
6 g
ginger (grated)
8 g
soy sauce (liquid)
20 ml
salt (fine)
4 g
black pepper (ground)
1 g
sesame oil (liquid)
10 ml
Chili Oil Sauce
chili oil (liquid)
30 ml
soy sauce (liquid)
25 ml
rice vinegar (liquid)
15 ml
green onion (finely sliced)
15 g
sesame seeds (toasted)
4 g
Assembly
cornstarch (dry)
15 g
Instructions
Make the dough
Combine flour and warm water, then knead into a smooth dough. Cover and let it rest so it becomes easier to roll.
Prepare the filling
Mix the ground meat with onion, garlic, ginger, soy sauce, salt, pepper, and sesame oil until the mixture becomes sticky and well combined.
Shape the dumplings
Roll the dough thin, cut into rounds, fill each wrapper, and pleat the tops into tight little pouches.
Steam until cooked through
Arrange the dumplings in a steamer and cook them over simmering water until the wrappers turn glossy and the filling is fully cooked.
Mix the chili oil sauce
Stir together chili oil, soy sauce, and rice vinegar, then finish with sliced green onion and sesame seeds.
Serve hot
Transfer the dumplings to a plate and spoon the chili oil sauce around and over them before serving.
Storage
Store dumplings and sauce separately when possible. Reheat only until hot to avoid drying out the wrappers.
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