Sichuan Pork Dumplings in Chili Oil

Name: Sichuan Pork Dumplings in Chili Oil
Total time: 1 h
Ingredients: 2 cups all-purpose flour, plus extra for dusting; 3/4 cup warm water; 1 lb ground pork (80/20); 1 tbsp fresh ginger, finely minced; 1 egg white; 2 tbsp light soy sauce; 1 tbsp toasted sesame oil; 1 tsp kosher salt; 3 tbsp fragrant chili oil (with sediment); 2 tbsp Chinkiang black vinegar; 1 tsp granulated sugar; 1 clove garlic, grated; 1 tbsp toasted sesame seeds

Silky handmade dumplings stuffed with juicy ginger-scented pork, then bathed in a fiery, mouth-numbing sauce of chili oil, black vinegar, and toasted sesame.

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These dumplings balance delicate, chewy wrappers against a bold Sichuan-style dressing that tingles the lips. The filling stays succulent thanks to a binding egg white and aromatic sesame oil, while the sauce delivers the signature ma-la heat layered with sour and sweet notes. Perfect for a weekend project that rewards you with freezer-friendly bounty.

Ingredients

all-purpose flour, plus extra for dusting 2 cups

warm water 3/4 cup

ground pork (80/20) 1 lb

fresh ginger, finely minced 1 tbsp

egg white 1

light soy sauce 2 tbsp

toasted sesame oil 1 tbsp

kosher salt 1 tsp

fragrant chili oil (with sediment) 3 tbsp

Chinkiang black vinegar 2 tbsp

granulated sugar 1 tsp

garlic, grated 1 clove

toasted sesame seeds 1 tbsp

Instructions

Prepare the dough

In a large bowl, stir the flour and warm water until a ragged mass forms. Turn onto a lightly floured counter and knead for 8 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

Mix the filling

Combine pork, ginger, egg white, soy sauce, sesame oil, and salt in a bowl. Stir vigorously in one direction until the mixture turns sticky and springy, about 5 minutes.

Shape the dumplings

Quarter the dough. Roll each piece into a 1-inch thick rope, then slice into 12 equal pieces. Flatten each into a thin circle. Spoon a teaspoon of filling into the center, fold the wrapper in half, and pleat the edges firmly to seal. Repeat until all filling is used.

Create the sauce

Whisk together chili oil, black vinegar, sugar, grated garlic, and half the sesame seeds until the sugar dissolves.

Boil the dumplings

Bring a large pot of salted water to a rolling boil. Cook dumplings in batches, stirring gently to prevent sticking. Once they float, continue boiling for 2 minutes until the wrappers turn slightly translucent. Drain well.

Plate and serve

Arrange hot dumplings on a platter. Drizzle generously with the chili oil dressing and scatter the remaining sesame seeds over the top. Serve immediately while piping hot.