Steamed Dumplings (thin skin and delicious filling😋) How To Make Authentic Sichuan Chili Oil

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and adds a nutty taste.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural and can enhance flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is vegan-friendly and adds fiber.

Soak 20g dried shrimp, 3 dried shiitake mushrooms, and 40g salted radish in warm water for 15 minutes.

After soaking, wash and drain the ingredients. Cut the radish and mushrooms into small pieces.

Cut 200g peeled jicama into small pieces. Cut 100g pork into small pieces and set aside.

Boil 1 liter of water and add jicama, radish, mushrooms, dried shrimp, and pork. Blanch for 1 minute and then drain.

Heat 50g cooking oil in a pan. Add sliced shallots and fry until golden brown and fragrant. Remove and set aside.

Add the blanched ingredients to the pan and stir-fry for 5 minutes.

After 5 minutes, add 1 Tbsp cooking wine, 1/2 tsp chicken powder, and 1 tsp sugar. Mix well.

Add 1/2 tsp sesame oil and cook for 1 more minute. In a small bowl, mix 2 tsp corn starch with 50g water until smooth.

Turn off the heat and let the mixture cool. Then add the fried shallots, 20g chopped green onions, and 20g roasted peanuts. Mix well and set aside.

Prepare a bowl that can withstand high temperatures. Add 30g crushed chili and 1 tsp salt. Mix well and set aside.

In a pot, pour 1 1/2 cups cooking oil. Add 5g cinnamon stick, 4 star anise, 3 Tbsp sichuan pepper, 3 bay leaves, and 6g broken cardamom. Stir and boil.

Reduce heat to low and cook for about 5 more minutes or until fragrant. Sift and divide the oil into 3 portions to add to the chili mixture. Be careful as the oil is very hot. Mix well.

Add 1/2 Tbsp sesame oil and 2 tsp roasted sesame to the chili oil mixture. Let cool and store in the refrigerator.

Next, make the skin for the dumplings by boiling 260g water.

Quickly add 120g wheat starch and 35g corn starch to the boiling water. Mix well using chopsticks or a bamboo rolling pin.

Rest the mixture for 5 minutes. After resting, add 40g tapioca starch and mix well. Knead into a cube while it's still hot.

Add 1 Tbsp cooking oil and knead until smooth. Divide into 3 parts and cover to prevent drying out.

Roll and divide into small pieces, about 12g to 15g each. Shape them as desired and place on baking paper or a silicone mat.

Roll the pieces thinner to shape them appropriately for steaming.

Steam over medium heat for 6 minutes until cooked. Serve with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens